Grilled Cauliflower Steak with Avocado Chimichurri
Grilled Cauliflower Steak with Avocado Chimichurri. Plated over lemon crema and garnished with diced avocado, pine nuts, and basil. These are super fun for something different and if you love veggies as much as I do these are definitely for you !!
We have been getting pretty creative with cauliflower this summer…but this is our first time trying cauliflower steaks. And I will definitely be making them again especially since you can definitely get super creative with these. But the chimichurri is definitely top notch for summer weather.
You guys know we are big fans of chimichurri especially with our steak, so it only seemed right that the first time we made cauliflower steaks we did them up with chimichurri. This is our classic Avocado Chimichurri recipe. The cauliflower is simply grilled with olive oil, salt, and pepper. And then we decided to add some diced avocado, pine nuts, and basil.
These are simple, but they are so so good. I am not a vegetarian and I do still love my steak. But I am definitely a veggie girl at heart, so I am in love with these. And I think they are perfect for the last week of summer to get in all that last minute better weather grilling. And while I am super sad to see summer be going, I am excited for this weekend and all the good foods we will be having to close out the summer !!
Ingredients
For the Cauliflower
1 head cauliflower; cut into 1/2 inch slices
2 - 3 tablespoons olive oil
salt and pepper
1 cup sour cream
juice of 1 lemon
1 avocado; diced
1/3 cup pine nuts
fresh basil for serving
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
Directions
Preheat the grill to medium-high heat. Drizzle the cauliflower slices with olive oil and sprinkle with salt and pepper. Place on the grill and cook for about 12 - 15 minutes or until charred on both sides.
Preheat the oven to 425 degrees. Cook the cauliflower the rest of the way in the oven for about 10 minutes or until tender.
Make the lemon Crema. In a small bowl, add the sour cream and lemon juice. Season with salt and pepper. Stir to combine.
Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings.
Assemble the steaks. Plate the cauliflower over the lemon Crema. Top with the chimichurri, diced avocado, pine nuts, and fresh basil leaves.
