You’re going to love this easy grilled cauliflower recipe served with fresh, zesty chimichurri sauce. It’s the perfect low carb, gluten free summer side dish.
Ingredients needed
The cauliflower itself couldn’t be simpler. All you need is whole heads of cauliflower, olive oil and salt. You can season the cauliflower with spices of your choice like garlic powder, paprika, cumin or Chili Powder. You can also serve the grilled cauliflower with any sauce or just a good squeeze of fresh lemon juice if preferred but the chimichurri adds fantastic flavor to the dish.
- Whole heads of cauliflower.
- Olive oil.
- Salt.
- For the chimichurri sauce: Fresh parsley, red chillies, fresh garlic cloves, red wine vinegar, extra-virgin olive oil, dried oregano, salt and black pepper. Other fresh herbs like coriander/cilantro can also be used.
How to grill cauliflower
-
- Prepare the cauliflower: Using a sharp knife, slice each cauliflower head into 2cm/1inch steaks. Brush the cauliflower with olive oil and season with salt. You can also grill the cauliflower florets on their own or in a grill basket.
- Grill: Preheat an outdoor grill or grill pan over medium-high heat. Add the cauliflower to the grill grates and cook for 8-10 minutes per side until the cauliflower is cooked through and the stems are tender with grill marks on both sides.
- Make the chimichurri: While the cauliflower grills, stir all the sauce ingredients together in a small bowl. Taste and adjust seasoning if necessary by adding a few extra teaspoons of vinegar, salt or herbs. The sauce can be made up to a day in advance and kept in an airtight container in the fridge.
- Serve: Once cooked, remove the cauliflower from the grill and place on a serving plate. Drizzle over the chimichurri and serve.
What to serve with grilled cauliflower
Like all grilled vegetables, grilled cauliflower steaks are great served with chicken, pork or lamb.
Grilled vegetable recipes
- Grilled corn salad with creamy jalapeño dressing
- Easy marinated eggplant
- Grilled Broccoli with Bacon Vinaigrette
Ingredients
- 500 g (2 medium heads) cauliflower
- 2 tbsp olive oil
- 2-3 tsp salt
For the chimichurri
- ½ cup parsley finely chopped
- 2 red chillies de-seeded and finely chopped
- 2 garlic cloves minced
- 1 tbsp dried oregano
- ½ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Using a sharp knife, slice each cauliflower head into 2cm/1inch steaks.
- Brush the cauliflower with olive oil and season with salt.
- Preheat an outdoor grill or grill pan over medium-high heat.
- Add the cauliflower to the grill grates and cook for 8-10 minutes per side until the cauliflower is cooked through and the stems are tender with grill marks on both sides.
- While the cauliflower grills, stir the chopped parsley, red chillies, crushed garlic, red wine vinegar, olive oil, dried oregano, salt and pepper together in a small bowl.
- Taste and adjust seasoning if necessary by adding a few extra teaspoons of vinegar, salt or herbs.
- The sauce can be made up to a day in advance and kept in an airtight container in the fridge.
- Once cooked, remove the cauliflower from the grill and place on a serving plate.
- Drizzle the chimichurri over the cauliflower and serve.
Nutrition
Calories: 227kcal | Carbohydrates: 8g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1789mg | Potassium: 453mg | Fiber: 3g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 71mg | Calcium: 65mg | Iron: 2mg
Leave a Reply