Grilled Cauliflower Steaks
Note for cook: One head of cauliflower will usually yield about 3 “steaks” and extra cauliflower florets.
Servings: 6
Ingredients
For the chimichurri sauce:
- 2 cups firmly packed fresh flat-leaf parsley trimmed with the stems cut off
- 1 cup fresh cilantro
- 3 to 4 garlic cloves
- 2 tablespoons fresh oregano leaves OR 2 teaspoons dried oregano
- ¾ cup good quality extra virgin olive oil + more if needed
- 4 tablespoons red wine vinegar
- 2 teaspoons sea salt or kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
For the cauliflower steaks:
- 2 heads cauliflower
- extra virgin olive oil
- kosher salt
- freshly ground pepper
Instructions
For the chimichurri sauce:
- Combine ingredients from the parsley to the oregano in a food processor. Pulse until coarsely blended. Scoop out parsley mixture, place in a small bowl and set aside.
- Combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.
For the grilled cauliflower steaks:
- Heat up your grill to medium heat.
- Gently remove the leaves and trim the stem end of the cauliflower head, leaving the core intact. Place cauliflower core side down on a work surface. Using a large knife, slice the cauliflower into 1/2" "steaks" from the center of cauliflower, lengthwise. Roast or save the cauliflower florets that will break loose as you are cutting.
- Drizzle with olive oil and season generously with salt and pepper.
- Working on your outdoor grill, place the cauliflower steaks into the grill, grilling about 5 minutes on each side. Remove from the heat and onto a serving plate. Top with the chimichurri sauce, serve and enjoy with some entwine wines Cabernet Sauvignon!