These Grilled Cauliflower Steaks with Chimichurri Sauce is a delicious way to please both vegetarians and meat eaters, all on the grill!

I love to read up on the latest food trends and everyone says that the humble cauliflower is this year’s “it” food. That seems so funny to say because cauliflower is white, kind of stinky, and isn’t usually a fan favorite. We love it though and I am always trying to find new ways to prepare it. These Grilled Cauliflower Steaks with Chimichurri Sauce is a take on a favorite dish I had on our honeymoon. We had the most delicious flank steaks that were covered in an oily, garlicy, herb sauce. They were so full of flavor and I loved them.

I often make pesto, and if you love pesto, you will love chimichurri. It is an Argentinian sauce full of fresh herbs that pairs perfectly with steak, and in this case, cauliflower! Since cauliflower isn’t the most flavorful vegetable, this sauce adds tons of texture and flavor. You just drop a bunch of herbs in a food processor bowl, and it basically makes itself!

I think that most people don’t like cauliflower because they just haven’t had it prepared with enough flavor yet. Cauliflower really needs to be roasted or grilled, in order to bring out the flavor. Boiling or blanching definitely does not do the job! Roasting it with parmesan cheese is my favorite way to make it, but these Grilled Cauliflower Steaks with Chimichurri Sauce is definitely a close second!

Grilled Cauliflower Steaks with Chimichurri Sauce

You will have plenty of chimichurri sauce from this recipe. Keep it covered in the refrigerator and use for grilled steaks, chicken, or even fish, later in the week! It pairs so well with meat and really will make your food taste like a fancy restaurant meal!

Grilled Cauliflower Steaks with Chimichurri Sauce

Ingredients

1 large head of cauliflower
1 cup of fresh flat leaf parsley
1 sprigs of fresh oregano
3 sprigs of fresh cilantro
3 cloves of garlic
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
salt pepper

Instructions

In the bowl of a food processor, add herbs, garlic, and red wine vinegar. Pulse to combine. Turn processor on and stream in olive oil. Let run for about 1 minute or until everything is well combined. Place in a bowl and set aside for at least 20 minutes.
Preheat grill to medium heat.
Trim cauliflower and remove the stems and leaves. Cut in half and then cut into 1/2 inch planks. You will extra florets, just place them around the planks when you grill them
Either using heavy duty aluminum foil or a grill safe pan, place your cauliflower on the pan and sprinkle with salt and pepper.
Grill for 3-4 mediums or until both sides are golden brown. Remove from grill and drizzle with chimichurri sauce.