In honor of this glorious, three-day grilling weekend, I have a new kind of steak for you today. Move over meat—Cauliflower Steak is demanding space on the grate. Deeply caramelized, seasoned with a garlicky, peppery blend of spices, and finished with a creamy, herby avocado topping, these sassy vegetarian “steaks” can hold their own at any BBQ.

Grilled Cauliflower Steak with Avocado Herb Sauce. So delicious and filling, you won’t miss the meat! Great for easy, healthy sides or a light summer dinner.

This recipe is sponsored by McCormick.

I tried grilled cauliflower steaks for the first time last summer, and they’ve become one of my favorite sides. They’re super quick and easy to prep, the grilling process is almost entirely hands free, and leftovers reheat nicely the next day.

With a hearty topping or an additional savory side, you can also make a filling, satisfying cauliflower steak meal.

Like its cousin roasted cauliflower, cauliflower steak is dramatically different from cauliflower in its raw form. Grilling the cauliflower takes it from ho-hum, I have to eat this to HELLO MY VEGETABLE LOVE GIVE ME MORE.

The heat of the grill transforms the cauliflower from crunchy and bland to a tender, richly-flavored veggie that’s lightly smoky, sweet, and addictive in a way you didn’t think applied to the vegetable that’s usually left behind on party veggie trays.

Seasoning the cauliflower steak is also critical to its flavor success. While salt, pepper, and olive oil alone will do, I think we deserve more.

Easy cauliflower steak on the grill.

About this Cauliflower Steak Recipe

To give this cauliflower steak powerful flavor that can compete with meaty options, I used GrillMates Montreal Seasoning. Most traditionally used to season steaks of the non-veggie variety, this bold-but-familiar blend combines steakhouse classics like black pepper, garlic, and paprika into a single, dynamite container. It gives the cauliflower steaks backbone and just the right amount of salt and heat.

Cauliflower steak with Montreal seasoning. Easy, healthy, and delicious!

To balance the kick of the Montreal, I topped the cauliflower steak with a twist on chimichurri—a fresh, herby, olive oil-based sauce that’s popular in South American cooking, especially on top of grilled meat. As I’d hoped, the classic pairing translates beautifully to grilled cauliflower.

For the chimichurri, in addition to classic ingredients like cilantro, parsley, and oregano (I used McCormick dried oregano—perfect!), I added diced jalapeño for an extra kick and avocado for more substance and to cool it down.

Herby Avocado Sauce - a twist on chimichurri made with cilantro, parsley, oregano, jalapeño, and avocado.

The next time I make this cauliflower steak recipe, I am doubling the avocado chimichurri. Ben ate a third of it with some combination of chips, a spoon, and (even though I can’t confirm this because I wasn’t in the kitchen at the time), I think he licked the bowl. The sauce VANISHED.

Vegan Cauliflower Steak with Avocado Chimichurri

For a cauliflower steak tutorial, here is a great post on how to cut cauliflower steaks.

I also go into helpful detail (and share a delicious recipe!) in my post for lemon and walnut-topped Grilled Cauliflower Steaks, which is a bit more of a “how to cook cauliflower steak” type of post. If this is your first time, give that one a peek, then hop back on over here once you’re ready to cook them up, Montreal style.

How to Store and Reheat

  • To Store. Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Reheat in a 400 degree F oven until heated through, about 5-7 minutes. The avocado sauce can be refrigerated separately with a piece of plastic pressed over the top for 1 day.
  • To Use Leftovers. you can save them to roast or finely chop them and add to a salad or stir-fry. If you prefer to cook them that night, you can also toss them with a little olive oil, salt, and pepper, then grill them in a grill basket and use them for salads, scrambled with eggs, or as a side.
  • Here is a full list of additional cauliflower recipes, many of which are great ways to use up the leftover florets.

Grilled Cauliflower Steak Main with Avocado Topping

What to Serve with Cauliflower Steaks

While cauliflower steak can be a hearty main dish, it’s also an excellent side, especially if you have a lighter main. Here are a few suggestions to serve along with it:

Have you tried cauliflower steak yet? If not, I hope you’ll give this recipe a try (or switch it up with these Cabbage Steaks). It’s straightforward to prepare, and it’s helped me see new possibilities on the grill.

I hope this recipe does the same for you. I’d love to hear what you think in the comments section below!

Grilled Cauliflower Steak with Avocado Herb Sauce. So delicious and filling, you won’t miss the meat! Great for easy, healthy sides or a light summer dinner.

Grilled Cauliflower Steak

5 from 7 votes
Grilled Cauliflower Steak with Avocado Herb Sauce. So delicious and filling, you won’t miss the meat! Great for easy, healthy sides or a light summer dinner.

Prep: 15 mins
Cook: 12 mins
Total: 30 mins

Servings: 4 servings

Ingredients
  

For the Cauliflower Steaks:

  • 2 large heads cauliflower  about 2 1/2 pounds each
  • 3 tablespoons extra virgin olive oil
  • 1/2 tablespoon honey use agave to make vegan
  • 2 tablespoons GrillMates Montreal Steak Seasoning divided
  • Canola or vegetable oil for grilling

For the Avocado Topping:

  • 1 cup mixed fresh parsley and cilantro or a mix, chopped
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 jalapeño cored, seeded, and finely diced
  • 2 tablespoons freshly squeezed lime juice about 1 medium lime
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon McCormick black pepper
  • 1/4 teaspoon McCormick dried oregano
  • 2 tablespoons extra virgin olive oil
  • 1 medium ripe avocado peeled, pitted, and diced

Instructions
 

  • Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending upon the size of your cauliflower. Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil and honey. Brush half of the olive oil mixture over the top of the cauliflower steaks, then sprinkle 1 tablespoon Montreal seasoning over the top.
  • Prepare the avocado topping: in a medium bowl, whisk together the parsley and cilantro, garlic, jalapeño, lime juice, salt, pepper, oregano, and olive oil. Add the avocado and gently stir to combine. Taste and adjust the seasoning as desired.
  • Heat a grill to medium (about 350 degrees F). Place the seasoned side of the cauliflower steaks facing down on the hot grill, then brush the tops of the steaks with the remaining olive oil mixture and sprinkle with remaining 1 tablespoon Montreal seasoning.
  • Cover the grill and let cook for 6-8 minutes, until the bottom begins to char. Flip the cauliflower, then re-cover the grill and cook 5-7 additional minutes, until the cauliflower is tender. If your cauliflower is very thick, you may need to cook a few additional minutes per side. Remove from the grill. Serve hot with the avocado salsa and an extra sprinkle of salt as desired.

Notes

  • If you live in a house of avocado lovers, I suggest doubling the sauce.
  • Ideas for leftover cauliflower florets: you can save them to roast or finely chop them and add to a salad or stir-fry. If you prefer to cook them that night, you can also toss them with a little olive oil, salt, and pepper, then grill them in a grill basket and use them for salads, scrambled with eggs, or as a side.
  • Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 4 days. Reheat in a 400 degree F oven until heated through, about 5-7 minutes. The avocado sauce can be refrigerated separately with a piece of plastic pressed over the top for 1 day.
  • HERE is a full list of additional cauliflower recipes, many of which are great ways to use up the leftover florets.
  • Nutrition was calculated using 2.5 total pounds of cauliflower, as some of the florets are cut away.

Nutrition

Serving: 1(of 4) cauliflower steakCalories: 299kcalCarbohydrates: 23gProtein: 7gFat: 23gSugar: 10g

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I am sharing this post in partnership with McCormick. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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29 Comments

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    1. Crystal, I haven’t tried that, but I think it would work well. You won’t have the same smokey grill flavor (so grilling would still be my top choice and recommendation for this recipe), but roasted cauliflower is still yummy.

  1. Wow! This is something new for me to try. Those cauliflower steak looks really delicious. I think the cauli avo combination is perfect. Can’t wait to try this.5 stars

  2. I haven’t tried the cauliflower steaks yet, but I made the avocado topping for my sautéed and grill Bella mushrooms and it was fabulous!  Even my husband loved it!  I will definitely be making this again!5 stars

  3. My sister and I made this for dinner last night using the oven. Baked it at 350 for about 30 minutes, flipping halfway through. It was absolutely delicious. Served it over a bed of lentils for some protein and with parmesan crusted zucchini spears as a side. It was a hit! I will definitely make this again.5 stars

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