Thick cauliflower steaks grilled hard until charred, doused in bright chimichurri and served with roasted potatoes.
Whole vegetables grilled hard until charred are common at an Argentine asado alongside meat, and cauliflower steaks take especially well to this treatment since their flat surface makes contact with the grill grates for maximum char. This dish leans on the same chimichurri that defines Argentine grilling, doused generously over the vegetable the way it's traditionally used on steak. Cutting the cauliflower into thick steaks through the core, rather than florets, is what lets it hold together on the grill and develop real color instead of falling apart. A light coating of oil and a hot, well-preheated grill are what create the deep char that makes this dish work. Served alongside roasted potatoes and a generous spoonful of chimichurri, this makes a satisfying vegetarian main that captures the essence of an Argentine grill night.
Serves 4
Toss potatoes with 1 tablespoon oil and a pinch of salt. Roast at 220C (425F) for 25 minutes, turning once, until golden.
Combine parsley, garlic, oregano, vinegar, remaining salt and 1 tablespoon oil. Let rest while the cauliflower grills.
Brush cauliflower steaks with remaining oil and season with pepper.
Heat a grill or grill pan to high heat. Grill cauliflower steaks 5-6 minutes per side until deeply charred and fork-tender through the middle.
Don't move the steaks too much once they're down — let them sit undisturbed to develop real char marks.
Plate the cauliflower steaks with roasted potatoes and spoon chimichurri generously over the top.
Cut through the cauliflower core so the steaks hold together instead of falling into loose florets on the grill.
Preheat the grill or pan thoroughly before adding the cauliflower — a lukewarm surface won't produce real char.
Let the chimichurri rest at least 15 minutes so the garlic mellows before serving.
Add cheese: top with grilled provoleta-style cheese for a heartier, restaurant-style plate.
Different vegetable: eggplant or zucchini slices grill well with the same method and chimichurri.
Spicier: add a pinch of chili flakes to the chimichurri.
Refrigerate grilled cauliflower up to 3 days in a sealed container. Reheat in a hot dry skillet to restore some char rather than microwaving, which softens it further.
Grilling vegetables hard until charred, then dressing them with chimichurri, mirrors the treatment given to meat at a traditional Argentine asado, where the same bold parsley-garlic sauce is used generously across the table.
Yes, roast at 230C for about 25-30 minutes, flipping once — you won't get the same grill marks, but the char and flavor will still come through well.
They likely weren't cut through the core, or were sliced too thin — cut at least 2cm thick straight through the center to keep the steaks intact.
Yes, it keeps well refrigerated for over a week and actually tastes better after resting a day or two.
Per serving (320g / 11.3 oz) · 4 servings total
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