From the June/July 2019 issue
PREP TIME:​ 5 minutes
COOK TIME:​ 12 minutes


  • 2 TBSP avocado oil
  • salt and pepper, to taste
  • 1/2 Cup olive oil
  • 2 TBSP red wine vinegar
  • 3 cloves garlic minced
  • 1/2 Cup parsley, finely chopped
  • 1/4 Cup cilantro, finely chopped
  • 1 small red chili (fresno), finely chopped


  1. Heat grill to medium-high heat.
  2. Remove the outer leaves from the cauliflower head. Cut off the bottom stem end to create a flat base. Standing the cauliflower up on the base, cut into 3 thick “steaks”. Rub with avocado oil and season liberally with salt and pepper. Place steaks on the grill and cook for 10-12 minutes, flipping once halfway through. Before you flip them, the cauliflower should be charred but slightly tender.
  3. While the cauliflower cooks, make the chimichurri. Combine the olive oil, red wine vinegar, garlic, parsley, cilantro, red chili, and salt and pepper in to a small bowl and mix to combine. Let sit for 5-10 minutes.
  4. Once cauliflower is done, top with chimichurri and enjoy!