Is there anything cauliflower can’t do? In 2020, we’re ricing it, mashing it and making vegan buffalo wings out of it. And now that summer has arrived, you better believe we’re BBQing it too.

This robust vegetable is one of the best sources of choline – an essential nutrient for brain development, a strong immune system and heart health – that many people are deficient in. When doused in a fresh, tangy chimichurri sauce, it becomes the perfect side dish (or main meal) for your outdoor grilling adventures.

1 head of cauliflower

FOR THE CHIMICHURRI:

2 cups packed with fresh parsley

4 cloves of garlic, crushed

1 shallot

1 chilli pepper, finely diced

Juice from 1/2 lemon

1/4 cup red wine vinegar

2/3 cup extra virgin olive oil

1/4 tsp salt

2 tbsp fresh oregano

Turn on the barbecue to medium heat.

Remove the leaves from the base of the cauliflower and cut vertically into 4 steaks that are each 1/2 inch thick – be sure to get a portion of the core in each steak as this will hold them together.

Combine all of the ingredients in a food processor for the chimichurri and blitz until smooth.

Brush the top side of each cauliflower steak with a spoonful of the chimichurri sauce. 

Place the steaks (oiled side down) onto the grill. 

Close the lid to the barbecue and let the steaks cook for five minutes. 

Brush the top sides of each steak with chimichurri sauce before flipping them over and grilling for another five minutes on the other side. The steaks should be tender with darkened grill marks on both sides.

Serve the cauliflower immediately with the chimichurri evenly spread on top.

Image and recipe courtesy of Carmen Sturdy from everylastbite.com & author of Every Last Bite cookbook

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