Grilled Cauliflower Steaks with Chimichurri

5 from 1 vote

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.

Prep Time15

Cook Time24

Course: Entree, vegan, vegetarian

Cuisine: American, vegan, vegetarian

Keyword: grilled cauliflower, grilled cauliflower recipe, grilled cauliflower steaks

Servings: steaks

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

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.

Remove the outer leaves from the edges of the cauliflower head.
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.
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).

Nutrition