🌿🔥 Grilled Cauliflower Steaks with Chimichurri Sauce – A Bold, Plant-Based BBQ Star
🥦 Grilled Cauliflower Like You’ve Never Had It Before
Looking for a vegan BBQ recipe that turns heads and satisfies every kind of eater? These Grilled Cauliflower Steaks with Chimichurri Sauce deliver smoky, savory, and herbaceous flavor in every bite—without any meat in sight.
Perfect as a healthy grilled vegetable entrée, this dish transforms humble cauliflower into a show-stopping main course that’s gluten-free, low-carb, and 100% plant-powered.
🛒 Ingredients (Serves 2–3)
For the Cauliflower Steaks:
- 1 large head of cauliflower
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt & pepper to taste
For the Chimichurri Sauce:
- 1/2 cup fresh parsley (packed)
- 2 tbsp fresh oregano (or 1 tsp dried)
- 2 garlic cloves
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- Pinch of red chili flakes
- Salt to taste
✅ Grill Tip: Use a grill pan if cooking over an open flame to help prevent breakage of the steaks.
👨🍳 Instructions
1. Prep the Cauliflower
Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Slice into 1-inch thick “steaks” (you’ll get 2–3 full steaks, with leftover florets you can save for later).
Brush both sides with olive oil and sprinkle with smoked paprika, salt, and pepper.
2. Make the Chimichurri
In a food processor or blender, combine parsley, oregano, garlic, vinegar, and red chili flakes. Pulse until chopped, then drizzle in olive oil while blending until smooth but still textured. Add salt to taste.
🍃 For a chunky version, chop herbs by hand and mix with olive oil and vinegar.
3. Grill the Steaks
Preheat your grill to medium-high heat (around 400°F). Place cauliflower steaks directly on the grates or grill pan. Grill for 4–5 minutes per side, or until tender and lightly charred.
4. Plate & Serve
Top hot cauliflower steaks with generous spoonfuls of chimichurri. Garnish with lemon wedges or extra chili flakes if desired.
💚 Why You’ll Love These Grilled Cauliflower Steaks
- 🌱 Meaty texture without the meat—perfect for vegans, vegetarians, and flexitarians
- 🔥 Grill-friendly and hearty enough for a main dish
- 🌿 Chimichurri adds bold, fresh flavor
- 🍽️ Great for cookouts, potlucks, or easy weeknight dinners
- 🥦 Low-carb, gluten-free, and nutrient-rich
💡 Serving Ideas
- Pair with quinoa salad, grilled corn, or roasted potatoes
- Serve on a bun as a plant-based burger alternative
- Add a side of vegan tzatziki or hummus for extra dipping fun
- Make it a bowl: slice and layer over greens or grain base
🔁 Storage & Meal Prep
- Leftovers keep in the fridge up to 3 days
- Reheat in a pan or oven at 350°F
- Chimichurri can be made in advance and refrigerated for up to 5 days
🏆 Final Thoughts: Your New Favorite Vegan BBQ Recipe
These Grilled Cauliflower Steaks with Chimichurri Sauce prove that vegetables can be the star of the grill. Packed with flavor, texture, and nutrients, they’re perfect for anyone looking to keep things light without sacrificing bold BBQ taste.
Whether you’re grilling for a summer party or adding more plant-based meals to your week, this dish is sure to win hearts—and plates.
