Grilled Cauliflower Steaks with Chimichurri

Grilled Cauliflower Steaks are worthy to serve as a main dish when you add an amazing seasoning and finish with a savory chimichurri sauce. These cauliflower steaks are cooked indirect until the texture is perfect and the flavor pops with the finishing sauce. This will be your new favorite cauliflower recipe for sure!

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Ingredients for Grilled Cauliflower Steaks

• Whole Cauliflower – A large cauliflower head is important so you can cut thick steaks. The smaller heads are fine for a smaller portions, but the edges will crumble into cauliflower florets and you will get less yield. So likely one large head will yield 3 steaks total.
• Extra Virgin Olive Oil – To help the seasoning stick to the the cauliflower.
• Sweet Seasoning – Ours is simple seasoning of brown sugar and spices for a savory and sweet flavor.
• Chimichurri Sauce – For more heat you can also use our jalapeño chimichurri sauce with a little more kick. It’s also easy to find in the store and buy it pre-made.
• Grilled Lemon – The grilled lemon juice adds a nice citrus flavor for the finish.

Preparing the Cauliflower Steaks

The goal is to create thick steaks with a flat base and some of the stem intact so you can keep the entire cauli steaks together. Otherwise they will crumble into florets.

1. Remove the outer leaves from the edges of the cauliflower head.
2. Place the cauliflower onto a cutting board and carefully remove some of the stem with a sharp knife if it is longer than the head to create a flat side you can set upright.
3. Starting in the center of the cauliflower cut directly down from the top of the head to the base cutting it in half. From there create the individual steaks that are at least 1-inch thick (ideally thicker if your cauliflower is large enough).
4. Lay the cauliflower along the flat sides. Carefully make a small V to remove the bottom portion of the stem. Do NOT completely remove the stem otherwise the steak won’t stay intact. The dense center stem will not soften while it grills. If it’s a small head then just leave the steam and plan to eat around it.
5. Drizzle the steaks with olive oil and then sprinkle the seasoning over both sides of the steaks.

Note that as you move toward the edges, there will be some end pieces crumbling into smaller cauliflower pieces or florets. That’s ok! You can grill those up too (see video).

Extra Florets

No matter how you prepare the grilled cauliflower there will be small amounts of florets. In addition to the steaks place the florets into a grill basket with olive oil and toss with the remaining seasoning. They cook much faster and can make for a great side dish.

Grilling Cauliflower Steaks

Total Grill Time 25-30 minutes.

1. Preheat Grill: Prepare grill for indirect grilling using lump charcoal. Target medium heat or 450 degrees Fahrenheit.
2. Season Cauliflower Steaks: Brush the cauliflower steaks with olive oil and then liberally apply the dry rub to both sides of the steaks.
3. Grill Steaks: Place the seasoned cauliflower on the grill grates over indirect side and grill for 12 minutes. Gently flip and continue cooking for 12 more minutes and then remove. While the cauliflower steaks are cooking add the lemon halves (flesh side down) until you see the grill marks develop (about 10-12 more minutes) then remove.
4. Serve: Squeeze lemon juice over the steaks and top with the chimichurri. The cauliflower will be fork tender and packed with flavor.
5. For the Smaller Florets: Grill the smaller florets (that have come off) in a grill basket after the steaks are done. They should be ready in as little as 12 minutes total.

On a Big Green Egg

• Set the ConvEGGtor plate over the charcoal for indirect grilling. Target 450 degrees F.

On a Pellet Grill

• Set the grill at 450 degrees using a fruit-based pellet.

More Favorite Side Dishes and Cauliflower Inspiration

• Grilled Brussels Sprouts
• Grilled Cauliflower Tacos
• Grilled Cauliflower Florets with Cilantro Pistou

Wine Pairing for Cauliflower Steaks

You have lots of options when it comes to pairing wine with cauliflower. But with the char from the grill and the zesty herbal and citrusy Chimichurri sauce, my favorite is a crisp Sauvignon Blanc with it’s bright herbal and citrus notes. This is also excellent with a Chablis (see Chardonnay) or other crisp whites.

Explore more wines from our Vindulge wine shop shipping direct to consumers throughout the US.

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