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It’s no secret that vegetables and the grill go great together; a platter of grilled veggies is one of our summer go-tos. If you love them too, why not make a grilled vegetable into the main event of your meal? Cauliflower, the versatile cruciferous veggie that makes a great stand-in for so many meatless dishes, is exactly what you need.
Cauliflower can be rice, pizza crust, falafel, a stand-in for potatoes in a mash – and now, we’re transforming it into a satisfying steak. We’re treating the versatile vegetable like a meat-based main, with a delicious char from the grill and a chimichurri sauce that’ll deliver a pop of flavor thanks to its blend of vinegar, olive oil and fresh home-grown (or store-bought) herbs.
Worried that cauliflower can’t stand out as a main on its own? It’s actually a fantastic and totally believable plant-based steak thanks to its hardy nature. Because a head of cauliflower has such a sturdy stem, you can easily slice out at least two and sometimes even three steaks. Plus, you can save the florets that are left over for another use.
For this recipe, you rub those “steaks” with some avocado oil, season with salt and pepper and throw them on the grill, just as you would with regular steaks. While the cauli steaks are on the grill, quickly mix together our simple, lively chimichurri to spread on top. The whole thing is done and on the table in less than 20. (Pro tip: Double up the chimichurri and spoon it onto fish later in the week.)
We love these grilled cauliflower steaks paired with a salad and some rice. Or, grill some fresh corn for an in-season treat.
Don’t want to wait until summer to enjoy this plant-based dish? You don’t have to! Cauliflower steaks make a great main year-round. And you don’t have to grill them outdoors; you can enjoy this super-healthy, flavorful and fast dish indoors too. Just use your trusty grill pan to cook the cauli indoors, or pop the steaks into your air fryer.
Grilled Cauliflower “Steak” with Chimichurri
- Heat grill to medium-high heat.
- Remove the outer leaves from the cauliflower head. Cut off the bottom stem end to create a flat base. Standing the cauliflower up on the base, cut into 3 thick “steaks”. Rub with avocado oil and season liberally with salt and pepper. Place steaks on the grill and cook for 10-12 minutes, flipping once halfway through. Before you flip them, the cauliflower should be charred but slightly tender.
- While the cauliflower cooks, make the chimichurri. Combine the olive oil, red wine vinegar, garlic, parsley, cilantro, red chili, and salt and pepper in to a small bowl and mix to combine. Let sit for 5-10 minutes.
- Once cauliflower is done, top with chimichurri and enjoy!
Recipe courtesy of Paleo Magazine