Description
Kick off grilling season with these Grilled Cauliflower Steaks with a refreshing White Bean Salad and chimichurri! Make the salad and sauce ahead of time and bring to your next summer BBQ.
Ingredients
Scale
- 2 heads cauliflower, cut into 1-1 1/2 inch steaks
- 2 tbsp neutral, high heat oil
- Salt to taste
White Bean Salad:
- 2 15. oz cans white beans
- 1 red bell pepper, diced
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup diced red onion
- 1/4 cup fresh parsley
- 2 tbsp fresh cilantro
- 1/4 cup olive oil
- 1 tsp freshly squeezed lemon juice
- 1 1/2 tbsp champagne vinegar (optional)
- 1 tsp agave
- Salt + pepper to taste
Spinach Chimichurri:
- 1 cup spinach
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/2 of a small jalapeño, deseeded and minced
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 1 tbsp champagne vinegar
- 3/4 tsp kosher salt
- 1/3 cup olive oil
Instructions
- Heat grill to medium-high.
- Prepare cauliflower steaks by trimming stem and slicing into 1-1 1/2 inch thick steaks. You can get 2-3 good steaks out of 1 head of cauliflower. Save any leftover florets for roasting, turning into cauliflower rice or steaming and freezing for later.
- Brush each side of cauliflower steak with oil and salt. Grill for 5-7 minutes on each side, until charred and fork tender.
- Meanwhile, add all chimichurri ingredients to a blender or food processor. Pulse until well combined.
- In a bowl, whisk together olive oil, lemon juice, vinegar, salt and pepper. Add remaining ingredients for white bean salad and stir well.
- To plate, top white bean salad with cauliflower steak, then drizzle with chimichurri. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
Nutrition
- Serving Size: 1 Cauliflower Steak
- Calories: 542
- Sugar: 10.6 g
- Sodium: 1113.3 mg
- Fat: 29.7 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 56.6 g
- Fiber: 18 g
- Protein: 19.5 g
- Cholesterol: 0 mg
