Grilled cauliflower steaks with vibrant parsley-cilantro chimichurri; smoky, herbaceous, ready in under 45 minutes.
# Ingredient List:
→ Cauliflower steaks
01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Chimichurri sauce
08 - 1 cup fresh flat-leaf parsley, finely chopped
09 - 1/4 cup fresh cilantro, finely chopped
10 - 3 garlic cloves, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1/2 lemon
# How-To Steps:
01 - Heat a grill or grill pan to medium-high so it reaches a steady searing temperature.
02 - Remove leaves and trim the stem while keeping the core intact; place the head stem-side down and slice into 1-inch-thick 'steaks' (about 2–3 steaks per head), reserving any loose florets.
03 - Whisk together the olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper in a small bowl until combined.
04 - Brush both sides of each cauliflower steak generously with the spiced oil to ensure even coating.
05 - Place steaks on the preheated grill and cook 7–8 minutes per side, turning carefully with a spatula, until charred at the edges and tender through the center.
06 - While the cauliflower grills, combine parsley, cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, red pepper flakes, salt, black pepper, and lemon juice in a bowl; stir vigorously until well blended and slightly emulsified.
07 - Transfer the grilled cauliflower steaks to a platter, spoon the chimichurri generously over each steak, and serve immediately.
