BBQ Cauliflower Steaks with Chimichurri (Printable)

Smoky grilled cauliflower steaks with zesty parsley-cilantro chimichurri—herb-forward, plant-based centerpiece.

# What You’ll Need:

→ For the Cauliflower Steaks

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

→ For the Chimichurri Sauce

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

# Directions:

01 - Preheat your grill or grill pan to medium-high heat.
02 - Remove the leaves and trim the stem of each cauliflower, keeping the core intact. Place cauliflower heads stem side down and cut into 1-inch thick slices to form "steaks" (you should get 2-3 steaks per head). Reserve the loose florets for another use.
03 - In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
04 - Brush both sides of each cauliflower steak generously with the spiced oil mixture.
05 - Place the cauliflower steaks on the grill. Cook 7–8 minutes per side, turning carefully with a spatula, until charred and tender.
06 - While the cauliflower cooks, prepare chimichurri: Combine parsley, cilantro, garlic, olive oil, red wine vinegar, red chili flakes, salt, black pepper, and lemon juice. Stir vigorously until well blended.
07 - Remove cauliflower steaks from the grill and arrange on a serving platter. Spoon chimichurri sauce generously over each steak. Serve immediately.

# Expert Hints:

01 -
  • Your grill will become your new favorite way to cook cauliflower after you taste that smoky crust.
  • This dish bursts with bright flavors and always gets people asking for seconds—even the skeptics.
02 -
  • Rushing the grill leads to soggy cauliflower that never gets that magical caramelization—stay patient.
  • The chimichurri gets even better if you let it rest for ten minutes before serving, so the flavors meld.
03 -
  • Always cut cauliflower steaks at least an inch thick to keep them from falling apart.
  • Add a splash of vinegar to the grill pan for a smoky fragrance indoors—it’s a game changer.
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