Grilled Cauliflower Steaks with Chimichurri Sauce
Simple, flavorful and oh so good! These grilled cauliflower steaks are a wonderful way to celebrate the flavors of the season. Taylor and I are extremely lucky that our good friends over at Saur Farming have an abundance of cauliflower because 80 percent of our spring planting was whipped out due to root maggot. We’ve mourned the loss and have moved on but that doesn’t mean we’re not going to seek out the best cauliflower we can get our hands on. Thank you Ben and Anastasia for helping us get our spring cauliflower fix! This dish was a home-run and I hope you all love it as much as we do. I’ve made roasted cauliflower steaks in the past but decided to switch things up and fire up the outdoor grill because it’s been in the 90’s here at the farm and not heating up the kitchen is a big deal! As it turns out, we both loved the grilled version just as much (if not more) than the roasted version (it’s all about that char!!) And in case there’s any confusion with the term cauliflower “steak” ( I was originally confused when I first learned of this method for preparing cauliflower) it’s not referring to the cauliflower pretending to be steak, it’s just referring to how it’s cut and prepared–thick slices that require a fork and knife to tackle! We paired our cauliflower with a lovely chimichurri sauce and right after I took this photo we topped them with a few fried eggs for a wonderful springtime meal. I hope you all love this recipe as much as we do. It could not be easier to prepare and is bursting with fresh flavors.
Cheers from a very toasty Tumbleweed Farm
Grilled Cauliflower Steaks with Chimichurri Sauce
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4
Chimichurri Sauce- 1 cup parsley, roughly chopped
- 2 cloves of garlic, roughly chopped
- 1/2 cup cilantro, roughly chopped
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/2 teaspoon crushed red pepper flakes (plus additional for more kick if needed)
- 1/2 teaspoons ground cumin
- salt and pepper to taste
- 2 large heads of cauliflower, trimmed
- olive oil
- salt and pepper
Preparation
- Prepare the chimichurri sauce by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.
- Preheat and outdoor grill to medium.
- Using a sharp knife cut the cauliflower in half down the middle through the stem. Take one half of the cauliflower and cut it into 3/4- 1 inch thick slices. Repeat with the other head of cauliflower. You should end up with 4 "steaks" and a few florets from off the sides.
- Rub each side of the cauliflower with olive oil and season with salt and pepper. Toss the remaining florets with olive oil and sprinkle with a bit of salt and pepper. Place the steaks and the florets on the grill, cover and cook until crips tender and lightly charred, about 3 minutes for the florets and about 6 minutes for the "steaks." Carefully flip the cauliflower and continue to cook until the golden brown and lightly charred. About 5 minutes longer (less time for the florets.)
- Divide the steaks and florets between plates and drizzle with the chimichurri sauce. If you're feeling fancy top your steaks with a few fried eggs for a complete meal.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from grill to grill *Taste test as you go
Just made, but with Jerez vinegar as no red wine vinegar available. Delicious!
awesome! xo