BBQ Cauliflower Steaks with Chimichurri (Printable version)

Grilled smoky cauliflower steaks topped with vibrant chimichurri for a bold, plant-based 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 fine salt
07 - 1/4 teaspoon freshly ground 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 fine salt
15 - 1/4 teaspoon freshly ground black pepper
16 - Juice of 1/2 lemon (about 1 tablespoon)

# Directions:

01 - Heat a grill or grill pan to medium-high until it registers hot; if using a charcoal grill, allow coals to develop a light white ash.
02 - Remove outer leaves and trim the stem so each head sits flat; place stem-side down and cut 1-inch-thick crosswise slices to yield 2–3 steaks per head, reserving loose florets for another use.
03 - Whisk together the olive oil, smoked paprika, garlic powder, ground cumin, salt and black pepper in a small bowl until homogenous.
04 - Brush both sides of each cauliflower steak generously with the spiced oil, ensuring edges and the cut surface are well coated.
05 - Arrange steaks on the preheated grill and cook 7–8 minutes per side, turning gently with a spatula or tongs, until pronounced charring appears and the core is tender when pierced with a knife.
06 - Combine the chopped parsley, cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, red pepper flakes, salt, black pepper and lemon juice in a bowl; stir vigorously to emulsify and taste-adjust seasoning.
07 - Transfer grilled steaks to a platter, spoon the chimichurri over each steak while still warm and allow flavors to marry for 1–2 minutes.
08 - Serve immediately with reserved florets, grilled potatoes or a crisp salad as desired.

# Expert Tips:

01 -
  • Charring cauliflower transforms its flavor into something almost meaty, a detail I still love sharing at parties.
  • The zippy, fresh chimichurri comes together in minutes and always tastes like a secret shortcut to something special.
02 -
  • Attempting to flip the cauliflower too soon can break them apart, so patience here is essential.
  • Letting the chimichurri sit for at least 10 minutes lets the flavors become bolder—it’s worth the short wait.
03 -
  • Cut the cauliflower from top to base in one motion to keep the steaks intact, even if a few florets escape.
  • A squeeze of extra lemon over the finished dish livened up the best batch I ever made.
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