Chimichurri Grilled Cauliflower Steaks


  1.  Bring water to a boil and cook cauliflower whole head for 3-4 minutes. Remove from water and drop into ice water bath to stop carryover cooking.
  2. Refrigerate overnight. Slice into half inch to one-inch-thick steaks. Brush with chimichurri sauce and let rest of one hour before grilling.
  3. Cook on grill until char marks appear. Remove and plate then brush with remaining chimichurri sauce.


  • 1 Peak Fresh Produce® cauliflower head
  • 1 gl water
  • 2 cups Contigo® Chimichurri Sauce