Cauliflower Steaks with Le Grand Chimichurri Sauce

Cauliflower Steaks with Le Grand Chimichurri Sauce

Cauliflower Steaks with Le Grand Chimichurri Sauce 

I just gotta say, @love.legrand makes the most delicious chimichurri sauce and it goes perfect with my cauliflower steaks. The ingredient list is super clean and minimal which is great, and the product is extremely fresh tasting. Whether you are looking for a scrumptious meal or something that can be quick, this is both of those.

Cauliflower Steaks with Le Grand Chimichurri Sauce

Yields 3


1 cauliflower head, cleaned and sliced

1 Le Grand Chinichurri pesto


2 Tbsp. vegetable broth

2 Tbsp. lime juice, fresh squeezed

1 tsp. Chili powder

1 tsp. onion powder

1/4 tsp. smoked paprika

1 tsp. Vitacost Himalayan Fine Pink Salt


  1. Heat oven to 425 degrees F.
  2. Place the washed and trimmed cauliflower stem side down. Cut directly into the center to crest two halves. You will want to create as many cauliflower steaks as you can, under an inch thick. 
  3. Combine marinade ingredients and evenly coat cauliflower steaks. Place into a container and place into the refrigerator for 20 minutes.
  4. On a parchment lined baking sheet, place the cauliflower steaks on and roast for 30 minutes, flipping halfway through. 
  5. Once browned, remove from the oven and top “steaks” with Le Grand Chinichurri pesto.

Chef’s tip: Cook on the grill for extra flavor!

Other recipes

Spiralized Pesto Zucchini Noddles

Zucchini Noodles with Kale Pesto
Zucchini Noodles with Kale Pesto

Spiralized zucchini makes for the perfect pasta alternative to my Spiralized Pesto Zucchini Noddles. Having a light lunch or dinner packed with fresh ingredients is sometimes just what we need. The fresh hint of lemon mixed with the earthy kale and garlic really makes for one special meal. If you’re not used to a kale pesto, I highly encourage you to try this dark leafy green version. Being so nutritionally packed, this recipe will give your body the fuel it needs to stay energized and well-balanced.

Yields 3-4 servings


12 cups zucchini, spiralized

1 cup cherry tomatoes, cut in half

2 cups kale

1 Tbsp. + 1 1/2 tsp. fresh lemon juice

2 garlic cloves, chopped

1/2 cup avocado oil

1/2 tsp. Himalayan salt

1/4 tsp. ground black pepper


  1. In a big bowl, combine the spiralized zucchini, tomatoes and set aside.
  2. Using a blender, add all the remaining ingredients and blend until well mixed. Pour on top of the noodles; toss to coat.
  3. Serve immediately.

Chef’s tip: For added flavor, use pine nuts.

Walnut-Pesto Pasta

Walnut-Pesto Pasta
Walnut-Pesto Pasta

This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!

Walnut-Pesto Pasta

Yields 3-4 servings


2 cups fresh basil

1/4 cup fresh mint

1/2 avocado

1/4 cup walnuts

2-3 Tbsp. avocado oil

1/4 cup nutritional yeast 

1 tsp. lemon juice

1/2 tsp. Vitacost Himalayan Pink Fine Salt

1 clove garlic, minced

1 box pasta of choice

salt, for boiling


  1. In your food processor, combine all ingredients until well mixed.
  2. Cook pasta according to box directions. When finished cooking, drain and stir in pesto sauce.
  3. Serve with vegan parmesan cheese and parsley.

Chef’s tip: Feel free to go with pine nuts for a more classic spin.