A delicious and healthy recipe for charred cauliflower steaks topped with a vibrant chimichurri sauce and toasted almonds.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Grilling
Cuisine:Vegetarian
Diet:Vegan
Ingredients
Scale
1 large head of cauliflower
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1/4 cup sliced almonds, toasted
Instructions
Preheat your grill or grill pan over medium-high heat.
Remove the leaves from the cauliflower and trim the stem, keeping the head intact.
Slice the cauliflower into 1-inch thick steaks.
In a small bowl, mix 2 tablespoons of olive oil, salt, black pepper, and smoked paprika.
Brush both sides of the cauliflower steaks with the oil mixture.
Grill the cauliflower steaks for about 5-7 minutes on each side, or until they are charred and tender. Remove from the grill and set aside.
In a separate bowl, combine the parsley, cilantro, red wine vinegar, minced garlic, red pepper flakes (if using), and the remaining tablespoon of olive oil. Stir well to combine.
To serve, place the grilled cauliflower steaks on a plate, drizzle with chimichurri sauce, and sprinkle with toasted almonds.
Notes
For a spicier kick, add more red pepper flakes to the chimichurri sauce.
Try substituting the almonds with walnuts or pine nuts for a different flavor and texture.