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Chunks of cauliflower lower from the center of a head and cooked on the grill make eye-catching and flavorful barbecue fare. You can also make it much more particular by topping it with a sauce like inexperienced salsa, chimichurri sauce, or roasted purple pepper salsa.
Cauliflower will get a pleasant taste from the dressing product of olive oil, lemon, garlic and a few spices, which additionally provides a heat shade to the dish. A touch of honey provides a contact of sweetness to stability out the extra intense flavours.
If you happen to’re getting ready a vegetarian meal and in search of one thing to anchor the dish, this grilled cauliflower steak is a good possibility: satisfying and substantial. You’ll be able to create a grilled vegetable feast by pairing it with grilled corn, bell peppers, and eggplant for those who like.
However these can be a pleasant companion to non-vegetarian foremost meals, like Grilled High Sirloin or Balsamic Marinated Skirt Steak. It’s also possible to lower your steak into smaller items as soon as it has been grilled.
Grilled Cauliflower Steak: This glorious grilled vegetable dish is satisfying and substantial. It may be served as a foremost or aspect dish, leftovers are wonderful chopped and added to every kind of dishes from chili to grain dishes.
- cauliflower These agency, dense greens might be lower into good thick slices, which maintain collectively on the grill, and change into good and tender when grilled over average warmth.
- olive oil Helps maintain cauliflower tender and provides flavour.
- Lemon Provides a contact of acidity.
- minced garlic About 1 to 2 cloves ought to suffice, relying on the scale.
- purple pepper For taste and delightful color.
- cumin Provides an earthy, smoky flavour.
- cayenne pepper Provides a contact of warmth.
- agave nectar or honey Only a trace of sweetness. Use aloe vera for a vegetable dish.
- contemporary parsley – That is non-compulsory however may be very fairly and provides a pleasant contemporary floral be aware.
Methods to lower cauliflower steaks
You will in all probability solely get 3 slices of broccoli from a head of cauliflower, perhaps 4 if the pinnacle may be very giant. You’ll be able to simply double this recipe for six or extra cauliflower strips.
Lower the stem of the cauliflower in order that it rests securely on the chopping board. Utilizing a big sharp knife, lower a “slice” about 1 inch thick from one aspect of the cauliflower (the surface of the cauliflower will crumble when sliced; that is okay). Proceed to chop into 1-inch-thick slices from the center of the cauliflower.
You will probably get 3 intact cauliflower slices, or “steaks,” from the center of the cauliflower. The opposite finish of the broccoli will crumble, too. Save the cuttings and florets for one more use.
What do you do with leftover cauliflower?
I like making cauliflower steaks as a result of I do know there will probably be extra uncooked cauliflower crumbs and florets on the perimeters to cook dinner them in another way! You’ll be able to toss it with leftover brush sauce and grill it in a grill basket together with the steaks. Or you possibly can take this chance to make roasted cauliflower, Moroccan carrot and cauliflower soup, or any variety of cauliflower dishes with these additional chops. See beneath for loads of cauliflower recipes.
Methods to roast cauliflower
- Make the sauce: In a small bowl, combine the sauce elements.
- Making ready the grill: Warmth the grill to medium (about 350 levels). Be certain the grill is clear and oiled (see recipe for suggestions).
- Brush the cauliflower with the marinade.
- Grilling cauliflower: Roast the cauliflower for five to six minutes, till the underside is browned and exhibits good grill marks. Flip the cauliflower, brush with remaining sauce, and roast for one more 5 to six minutes (longer if wanted), till tender.
- Serve: Sprinkle cauliflower with parsley, if desired. Serve heat or at room temperature with lemon wedges.
Leftovers and storage
If you happen to do not eat all the steak by the point you make it, you possibly can chop, chop, or crumble leftover cooked cauliflower slices into grain bowls, peppers, soups, and salads. It is good cash and it is in all probability price making additional roasted cauliflower slices with this concept in thoughts!
Leftover roasted cauliflower will maintain as much as 5 days, coated, within the fridge.
Different cauliflower recipes
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Lower the stem of the cauliflower in order that it rests securely on the chopping board. Utilizing a big sharp knife, lower a “slice” about 1 inch thick from one aspect of the cauliflower (the surface of the cauliflower will crumble when sliced; that is okay). Proceed to chop into 1-inch-thick slices from the center of the cauliflower. You will probably get three intact cauliflower slices, or “steaks,” from the center of the cauliflower. The opposite finish of the broccoli will crumble, too. Save the cuttings and florets for one more use (see be aware).
In a small bowl, mix the olive oil, lemon peel and juice, garlic, paprika, cumin, cayenne pepper, honey, salt, and pepper.
Preheat grill to medium (about 350 F). Scrub the grill rack with a grill brush. Use grill tongs to dip a stack of paper towels into some vegetable oil and use the oil-dipped paper towels to wipe down the grill rack.
Place the cauliflower slices on a chopping board and brush the roasting sauce on prime. Place the cauliflower sauce aspect on the grill and dip the opposite aspect. Cowl the grill and cook dinner for five to six minutes, till the underside is browned and exhibits good grill marks. Use a big spatula to flip the steaks, give them one other brush with any remaining sauce, cowl the grill and cook dinner, with the lid down, for one more 5 to six minutes, till grill marks seem on the second aspect and the cauliflower is tender. The cauliflower might have just a few extra minutes. You’ll be able to flip them as wanted in order that one aspect would not get overly browned when it is tender. Brush them whereas the cauliflower cooks with any remaining fats sauce.
Switch the cauliflower to a serving platter and sprinkle with parsley, if desired. Serve heat or at room temperature with lemon wedges.
Energy: 145EnergyAnd carbohydrates: 13gAnd protein: 4gAnd fats: 10gAnd Saturated fats: 2gAnd Unsaturated fat: 1gAnd Monounsaturated fat: 7gAnd sodium: 62mgAnd Potassium: 629mgAnd Fiber: 4gAnd sugar: 6gAnd Vitamin A: 728IUAnd Vitamin C: 100mgAnd Calcium: 57mgAnd iron: 2mg
Vitamin info is calculated robotically, so it ought to solely be used as an approximation.