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Top view of Grilled Cauliflower Steak with chimichurri sauce, cherry tomatoes and avocado on a black plate.
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Grilled Cauliflower Steak

Course Main Course
Cuisine American, International
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 3 -4

Ingredients

  • 1 large cauliflower
  • 1 cups fresh coriander leaves
  • 1 cloves garlic
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1.5 Tbsp lime juice
  • 2 cups cooked chickpeas
  • 3/4 cup chickpea brine
  • 1/4 cup olive oil
  • 1 Tbsp Tahini
  • 1 clove garlic
  • 1 tsp salt
  • lime juice
  • 20 cherry tomatoes on the vine
  • 1 avocado
  • 1 cob cooked corn

Instructions

  • Heat grill or cast iron grilling pan over medium heat until very hot.
  • In the meantime prepare coriander chimichurri by adding fresh coriander leaves, garlic, salt, olive oil and 1.5 Tbsp lime juice to blender and blend until coriander leaves are chopped very small (scraping down the sides with a spatula, while the blender is off (!), might be necessary.
  • Wash and dry cauliflower and cut about 1 1/4" (3 cm) thick cauliflower steaks (store the left overs in an airtight container and use for another recipe).
  • Brush olive oil on cauliflower steaks and generously salt and pepper.
  • Place in hot pan and grill for about 3-4 minutes per side.
  • In the meantime, prepare hummus by adding chickpeas, chickpea brine, Tahini, garlic, salt and a squirt of lime juice to either a heavy duty kitchen blender or a food processor and blend/process until smooth.
  • Once cauliflower steaks are nice and golden place on plates.
  • Wash cherry tomatoes and add to grill/pan and grill until they are about to burst. This only takes a couple of minutes.
  • Add ear of corn too to blacken a little.
  • Peel avocado and slice thinly.
  • Serve cauliflower steaks with burt cherry tomatoes, blackened corn, hummus and slices of avocado and top with cilantro chimichurri for extra flavor.