Vegetarians and vegans rejoice! Put down the vegetable skewer and step away from the bean burger because I have something new for you to enjoy at barbecues this summer. My all time favourite most versatile vegetable is at it again, and this time it’s taking the place of steak.
In this recipe a head of cauliflower is cut into steaks, grilled and then topped with a vibrant chimichurri sauce which is packed full of herby, acidic and spicy flavours.
The chimichurri recipe below makes a large amount so you may have some sauce leftover, which you can serve with steak or chicken. I prefer to hand chop the herbs, chilli and spring onions so that the sauce is a bit chunkier but to save time and create a smoother sauce you could alternatively throw everything into a blender or food processor and pulse.
This is an incredibly easy recipe to make, but some caution should be taken when cutting the cauliflower steaks. The 4 steaks will come from the center of the head of cauliflower, but be sure that a portion of the stem is included in every steak so that they hold together.
Depending on the size of the head of cauliflower you will be left with approximately 1 to 2 cups of florets from either end, don’t throw those away! Here are a few ways you can use the leftover cauliflower florets at your summer barbecue:
Strawberry & Lemon Cream Parfait
Hot and Creamy Cauliflower Dip
Cauliflower Crust Pizza Bites
Radicchio, Butternut Squash, Dried Cherry & Cauliflower Couscous Salad
Curried Cauliflower, Almond, Grape & Spinach Salad
You can serve these cauliflower steaks as a main or filling side dish to vegetarians and meat eaters alike. You can enjoy the cauliflower steaks for 3 to 4 days after grilling and the chimichurri will last slightly longer.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 1 small head cauliflower
- 2 cups packed fresh parsley
- 4 cloves garlic crushed
- 1 shallot
- 1 chilli pepper finely diced
- the juice from 1/2 lemon
- 1/4 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 1/4 tsp salt
- 2 tbsp fresh oregano
Turn on the barbecue to medium heat.
To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 4 steaks that are each 1/2 inch thick, being sure to get a portion of the core in each one as this will hold them together.
In a food processor combine all of the ingredients for the chimichurri and blitz until smooth.
Brush the top side of each cauliflower with a spoonful of the chimichurri sauce and then place the steaks oiled side down on the grill. Close the lid to the barbecue and let the steaks cook for 5 minutes. Brush the top sides of each steak with chimichurri sauce before flipping them over and grilling for another 5 minutes. The steaks should be tender with darkened grill marks on both sides.
Serve the cauliflower immediately with the chimichurri evenly spread on top.