Cauliflower Steaks with Chimichurri

Servings 4 Serves



  • 1 large head cauliflower
  • extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder


  • 1 1/2 cups packed fresh parsley
  • 1 cup cilantro
  • 4 cloves garlic crushed
  • 1 shallot
  • 1 Serrano pepper seeded and finely diced
  • 1 small lemon juiced
  • 1/4 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1/2 teaspoon salt


  • Preheat outdoor grill to medium heat.
  • Cut the cauliflower into “steaks” - remove the leaves from the base (do NOT remove core) of the cauliflower and cut the cauliflower into 4 steaks that are each 1/2 inch thick.
  • In a small bowl, combine spices (salt and pepper through garlic powder). Brush each cauliflower steak generously with olive oil, then season evenly with spice mixture.
  • Place cauliflower on grill, and cook for 4 to 6 minutes per side or until cooked through.
  • In a food processor combine all of the ingredients for the chimichurri and blend until smooth.
  • Serve the cauliflower with the chimichurri drizzled on top.
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