BBQ Cauliflower Steaks Chimichurri (Print Version)

Smoky grilled cauliflower steaks topped with bright chimichurri for a herbaceous, plant-forward main.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Chimichurri Sauce

08 - 1 cup fresh flat-leaf parsley, finely chopped
09 - 1/4 cup fresh cilantro, finely chopped
10 - 3 garlic cloves, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1/2 lemon (about 1 tablespoon)

# How to Make It:

01 - Heat a grill or grill pan to medium-high so it reaches a steady cooking temperature before you begin, about 5 minutes.
02 - Remove outer leaves and trim the stem while keeping the core intact; place each head stem-side down and slice into 1-inch-thick steaks, yielding 2–3 steaks per head; reserve loose florets for another use.
03 - Combine 3 tablespoons olive oil with smoked paprika, garlic powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl and whisk until blended.
04 - Generously brush both sides of each cauliflower steak with the spiced oil, ensuring even coverage for uniform charring.
05 - Place steaks on the preheated grill and cook 7–8 minutes per side, turning carefully with a spatula, until each side has deep char marks and the flesh yields to a knife.
06 - While the cauliflower cooks, combine parsley, cilantro, minced garlic, 1/2 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, red pepper flakes (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper and lemon juice in a bowl; stir vigorously to emulsify and taste-adjust for seasoning.
07 - Transfer steaks to a platter, spoon the chimichurri over each piece while still warm and serve immediately with optional sides like grilled potatoes or a crisp salad.

# Expert Advice:

01 -
  • The smoky char and zesty herby sauce create a main dish so satisfying, you might forget it’s plant-based.
  • I love that you can prep and cook everything in under an hour—even if you’re multitasking or sipping a drink.
02 -
  • If you rush slicing, the cauliflower will fall apart—take it slow even if you’re eager to grill.
  • I never skip letting the chimichurri rest for a few minutes; it makes the flavors meld so much better.
03 -
  • I always use a wide spatula for flipping—tongs can break the cauliflower if you’re not careful.
  • Rubbing the grill with oil before starting prevents sticking and helps get those stellar grill marks.
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