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Grilled Cauliflower with Chimichurri Sauce
The perfectly browned tofu, juicy-charred tomatoes, grill-marked onions, peppers and mushrooms make this Plant-Based Vegan Grilling recipe a favorite in our household. You can’t really get easier either–7 simple steps and you’ll be enjoying mouth-watering grilled veggies!
Servings Prep Time
6servings 20minutes
Cook Time
40minutes
Servings Prep Time
6servings 20minutes
Cook Time
40minutes
Ingredients
Instructions
Chimichurri Sauce Prep
  1. Prep the Parsley, Oregano and Garlic.
  2. Put the Parlsley, Oregano, Garlic, EVOO, Red Wine Vinegar, Chili, Salt and Pepper into a food processor. Process until well blended.
  3. Remove the leaves from your cauliflower, rinse and cut into thick slices
Prep Cauliflower
  1. Remove the leaves from your cauliflower, rinse and cut into thick slices
  2. Spray lightly with extra virgin olive oil and place on a grill pan
Grill & Serve
  1. When the grill is ready, about 350 degrees, place the grill pan with the cauliflower on the grill. Avoid excess flames, since the cauliflower really needs to roast on the grill for about 40 minutes. If you place over direct flames, it could get too charred…which is not a good thing.
  2. When the cauliflower reaches your desired tenderness and chary deliciousness, take it off the grill and coat it with the chimichurri sauce.
  3. That’s it, it’s ready to serve. Enjoy!
Recipe Notes
Nutrition Facts
Grilled Cauliflower with Chimichurri Sauce
Amount Per Serving
Calories 163 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 253mg 11%
Potassium 964mg 28%
Total Carbohydrates 18g 6%
Dietary Fiber 8g 32%
Sugars 8g
Protein 6g 12%
Vitamin A 21%
Vitamin C 277%
Calcium 8%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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