Argentinian Grilled Cauliflower Steaks with Chimichurri

About This Recipe

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.

Ingredients

Serves 4

• 1 largecauliflower(cut into 2cm-thick steaks)
• 4 tbspolive oil(divided)
• 2 cupspotatoes(cubed)
• 0.75 cupparsley(finely chopped)
• 3 clovesgarlic(minced)
• 1 tspdried oregano
• 2 tbspred wine vinegar
• 1 tspfine sea salt(divided)
• 0.5 tspblack pepper

Instructions

1. 1

   Roast the potatoes

   Toss potatoes with 1 tablespoon oil and a pinch of salt. Roast at 220C (425F) for 25 minutes, turning once, until golden.

2. 2

   Make the chimichurri

   Combine parsley, garlic, oregano, vinegar, remaining salt and 1 tablespoon oil. Let rest while the cauliflower grills.

3. 3

   Season the cauliflower

   Brush cauliflower steaks with remaining oil and season with pepper.

4. 4

   Grill until charred

   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.

5. 5

   Serve

   Plate the cauliflower steaks with roasted potatoes and spoon chimichurri generously over the top.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions