Add vinegar, cilantro, oregano, garlic, 2/3 of the olive oil and salt to a food processor and blend until smooth. Occasionally scrape down the sides as needed.
Stir in the avocado until well coated and refrigerate.
Brush each side of the cauliﬂower steaks with the remaining olive oil. Preheat grill on medium heat. Cook the cauliﬂower steaks for about 5 to 6 minutes per side with the lid closed, or until tender and slightly charred.
Transfer to plates and top with your desired amount of avocado chimichurri. Enjoy!
Like it Spicy: Add a chili pepper or red pepper ﬂakes to the chimichurri.
Leftovers: Refrigerate in an airtight container up to 3 days. Leftover chimichurri will keep up to 1 week.
No Cilantro: Use parsley instead.
No Cauliflower: Use zucchini or portobello mushrooms instead.
No Grill: Roast cauliﬂower steaks in the oven at 400ºF (204ºC) for 30 minutes, ﬂipping halfway.
No Food Processor: Use a blender or manually chop the cilantro, oregano, and garlic, then whisk together with the vinegar, oil, and salt.
Amount per serving
Vitamin A 394IU
Vitamin C 78mg
Viitamin D 0IU
Vitamin B12 0µg