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    You are here: Home » Food » Vegetarian » Grilled Cauliflower Steaks with Chimichurri

    Grilled Cauliflower Steaks with Chimichurri

    October 12, 2022 By Mary Leave a Comment

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    Jump to Recipe
    Grilled cauliflower steaks topped with chimichurri sauce and lemon juice

    Grilled Cauliflower Steaks are worthy to serve as a main dish when you add an amazing seasoning and finish with a savory chimichurri sauce. These cauliflower steaks are cooked indirect until the texture is perfect and the flavor pops with the finishing sauce. This will be your new favorite cauliflower recipe for sure!

    Grilled Cauliflower Steaks topped with Chimichurri sauce on a sheet pan
    Jump to:
    • Recipe Highlights
    • Ingredients for Grilled Cauliflower Steaks
    • Preparing the Cauliflower Steaks
    • Extra Florets
    • Grilling Cauliflower Steaks
    • More Favorite Side Dishes and Cauliflower Inspiration
    • Wine Pairing for Cauliflower Steaks
    • Grilled Cauliflower Steaks with Chimichurri

    Recipe Highlights

    • This is a vegetarian and vegan friendly grilled cauliflower recipe
    • No blanching required – just slowly grill over indirect heat
    • Easy to add your favorite toppings or seasoning

    Ingredients for Grilled Cauliflower Steaks

    • Whole Cauliflower – A large cauliflower head is important so you can cut thick steaks. The smaller heads are fine for a smaller portions, but the edges will crumble into cauliflower florets and you will get less yield. So likely one large head will yield 3 steaks total.
    • Extra Virgin Olive Oil – To help the seasoning stick to the the cauliflower.
    • Sweet Seasoning – Ours is simple seasoning of brown sugar and spices for a savory and sweet flavor.
    • Chimichurri Sauce – For more heat you can also use our jalapeño chimichurri sauce with a little more kick. It’s also easy to find in the store and buy it pre-made.
    • Grilled Lemon – The grilled lemon juice adds a nice citrus flavor for the finish.

    Preparing the Cauliflower Steaks

    The goal is to create thick steaks with a flat base and some of the stem intact so you can keep the entire cauli steaks together. Otherwise they will crumble into florets.

    1. Remove the outer leaves from the edges of the cauliflower head.
    2. Place the cauliflower onto a cutting board and carefully remove some of the stem with a sharp knife if it is longer than the head to create a flat side you can set upright.
    3. Starting in the center of the cauliflower cut directly down from the top of the head to the base cutting it in half. From there create the individual steaks that are at least 1-inch thick (ideally thicker if your cauliflower is large enough).
    4. Lay the cauliflower along the flat sides. Carefully make a small V to remove the bottom portion of the stem. Do NOT completely remove the stem otherwise the steak won’t stay intact. The dense center stem will not soften while it grills. If it’s a small head then just leave the steam and plan to eat around it.
    5. Drizzle the steaks with olive oil and then sprinkle the seasoning over both sides of the steaks.
    Cauliflower steaks getting seasoned on a sheet pan.

    Note that as you move toward the edges, there will be some end pieces crumbling into smaller cauliflower pieces or florets. That’s ok! You can grill those up too (see video).

    Extra Florets

    No matter how you prepare the grilled cauliflower there will be small amounts of florets. In addition to the steaks place the florets into a grill basket with olive oil and toss with the remaining seasoning. They cook much faster and can make for a great side dish.

    Grilling Cauliflower Steaks

    Seasoned cauliflower steaks on the Big Green Egg over indirect heat.

    Total Grill Time 25-30 minutes.

    1. Preheat Grill: Prepare grill for indirect grilling using lump charcoal. Target medium heat or 450 degrees Fahrenheit.
    2. Season Cauliflower Steaks: Brush the cauliflower steaks with olive oil and then liberally apply the dry rub to both sides of the steaks.
    3. Grill Steaks: Place the seasoned cauliflower on the grill grates over indirect side and grill for 12 minutes. Gently flip and continue cooking for 12 more minutes and then remove. While the cauliflower steaks are cooking add the lemon halves (flesh side down) until you see the grill marks develop (about 10-12 more minutes) then remove.
    4. Serve: Squeeze lemon juice over the steaks and top with the chimichurri. The cauliflower will be fork tender and packed with flavor.
    5. For the Smaller Florets: Grill the smaller florets (that have come off) in a grill basket after the steaks are done. They should be ready in as little as 12 minutes total.
    Grilled Cauliflower Steaks on a sheet pan

    On a Big Green Egg

    • Set the ConvEGGtor plate over the charcoal for indirect grilling. Target 450 degrees F.

    On a Pellet Grill

    • Set the grill at 450 degrees using a fruit-based pellet.

    More Favorite Side Dishes and Cauliflower Inspiration

    • Grilled Brussels Sprouts
    • Grilled Cauliflower Tacos
    • Grilled Cauliflower Florets with Cilantro Pistou
    • Cauliflower Chorizo – Great for breakfast

    Wine Pairing for Cauliflower Steaks

    You have lots of options when it comes to pairing wine with cauliflower. But with the char from the grill and the zesty herbal and citrusy Chimichurri sauce, my favorite is a crisp Sauvignon Blanc with it’s bright herbal and citrus notes. This is also excellent with a Chablis (see Chardonnay) or other crisp whites.

    Explore more wines from our Vindulge wine shop shipping direct to consumers throughout the US.


    Tried this recipe? Give us a start rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    Grilled Cauliflower Steaks with Chimichurri

    Perfectly grilled cauliflower steaks that are fork tender and seasoned with a savory and sweet seasoning. Top with chimichurri sauce for the best grilled cauliflower recipe.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes
    Cook Time: 24 minutes
    Servings: 5 steaks
    Calories: 96kcal
    Author: Mary Cressler | Vindulge
    Cost: $9.00

    Equipment

    • 1 grill basket (optional for leftover florets)

    Ingredients

    • 2 heads cauliflower, cut into 1-inch steaks (Larger heads work best. See notes for how to cut into steaks.)
    • 2 tablespoons extra virgin olive oil
    • ¼ cup ultimate dry rub
    • ¼ cup chimichurri sauce
    • 2 lemons, cut in half
    Prevent your screen from going dark

    Instructions

    • Preheat Grill: Prepare grill for indirect grilling using lump charcoal. Target medium heat, or 450 degrees Fahrenheit.
    • Season Cauliflower Steaks: Brush the cauliflower steaks with olive oil and then liberally apply the dry rub to both sides of the steaks.
    • Grill Steaks: Place the seasoned cauliflower on the grill grates over indirect side and grill for 12 minutes. Gently flip and continue cooking for 12 more minutes and then remove. While the cauliflower steaks are cooking, add the lemon halves (flesh side down) until you see the grill marks develop (about 10-12 more minutes) then remove.
    • Serve: Squeeze lemon juice over the steaks and top with the chimichurri. The cauliflower will be fork tender and packed with flavor.
    • For the Smaller Florets: Grill the smaller florets that have come off in a grill basket after the steaks are done. They should be ready in as little as 12 minutes.

    Notes

    Preparing the Cauliflower into Steaks:
    The goal is to create thick steaks with a flat base and some of the stem intact so you can keep the entire cauli steaks together. Otherwise they will crumble into florets.
    1. Remove the outer leaves from the edges of the cauliflower head.
    2. Place the cauliflower onto a cutting board and carefully remove the extra stem with a sharp knife if it is longer than the head to create a flat side you can set upright.
    3. Starting in the center of the cauliflower cut directly down from the top of the head to the base cutting it in half. From there create the individual steaks that are at least 1-inch thick (ideally thicker if your cauliflower is large enough).
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 60mg | Potassium: 601mg | Fiber: 4g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 96mg | Calcium: 66mg | Iron: 2mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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