This is NOT your average grilled steak - it's time to mix things up!
2 large heads cauliflower
1/4 cup olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and pepper
1/2 cup parsley leaves
1/2 cup cilantro leaves
1/4 cup mint leaves
3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, peeled
1 teaspoon kosher salt
1/8 teaspoon red pepper flakes
For grilled cauliflower: Heat a grill to medium-high.
Carefully cut the cauliflower heads into 1-inch-thick slices. You should be able to get 2 to 3 steaks from each head.
Combine olive oil, garlic and red pepper flakes in a medium bowl. Season with salt and pepper. Brush the cauliflower with the olive oil mixture. Grill the cauliflower steaks for about 5 to 6 minutes per side, carefully flipping them over.
For chimichurri sauce: Add parsley, cilantro, mint, olive oil, lemon, garlic, salt and red pepper flakes into a food processor and pulse until finely chopped.
Serve cauliflower steaks drizzled with chimichurri sauce.
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