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4 Servings:


  • 1/2 cup Red Wine Vinegar
  • 1 cup Cilantro (thick stems removed)
  • 1/4 cup Fresh Oregano (stems removed)
  • 4 Garlic (cloves, minced)
  • 3/4 cup Extra Virgin Olive Oil (divided)
  • 1 tsp Sea Salt
  • 1 Avocado (peeled and cubed)
  • 1 head Cauliflower (sliced into steaks)


  1. 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.
  2. Stir in the avocado until well coated and refrigerate.
  3. 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.
  4. Transfer to plates and top with your desired amount of avocado chimichurri.