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Grilled Cauliflower Steaks with Chimichurri and White Bean Salad

Grilled Cauliflower Steaks with authentic Chimichurri Sauce and White Bean Salad makes for an excellent summer vegetarian meal!
Course: Main Course
Cuisine: American, Argentinian
Keyword: cauliflower
Servings: 2


Grilled Cauliflower

  • 1 Head Josie's Organic Cauliflower
  • 2 Tbsp Oil avocado oil
  • Salt + Pepper to taste


  • 1/2 cup Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • 1/2 cup Parsley chopped
  • 1 tsp Oregano
  • 4-5 cloves Garlic minced
  • 2 Tbsp Red Onion minced
  • 1 Jalapeno chopped
  • Salt + Pepper to taste

White Bean Salad

  • 2 15 oz. can White Beans
  • 1 Red Bell Pepper diced
  • 1/3 cup Red Onion diced
  • 1/4 cup Parsley finely chopped
  • 2 Tbsp Cilantro finely chopped
  • 1/4 cup Olive Oil
  • 2 Tbsp Lemon Juice freshly Squeezed
  • 1 tsp Honey
  • Salt + Pepper to taste


Grilled Cauliflower + Chimichurri

  • Heat grill to medium-high heat.
  • 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 or turning into cauliflower rice.
  • Brush each side of cauliflower steak with avocado oil and salt. Grill for 5-7 minutes on each side, until they are charred and easily pierced with a fork.
  • Meanwhile, add all chimichurri ingredients to food processor. Pulse until well combined. 

White Bean Salad

  • In a large bowl, whisk together olive oil, lemon juice, honey, salt and pepper. Fold in remaining ingredients for white bean salad combining well.
  • Top white bean salad with cauliflower steak and drizzle with chimichurri sauce!


Chimichurri sauce should be refrigerated and is best after several hours in the fridge as the fresh herbs need time to release flavor.