Thick cuts of cauliflower are seasoned with a blend of spices and grilled to perfection. The resulting dish is robust and flavorful, perfect for those seeking a hearty vegan meal. Topped with vibrant chimichurri or creamy tahini, it offers a delightful experience for both vegans and omnivores.
Cauliflower steaks have become popular in recent years as a satisfying plant-based alternative to meat, offering a similar look and texture when cooked properly.
1 large head of cauliflower
3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chimichurri sauce or tahini
1. Preheat the grill to medium-high heat.
2. Remove the leaves from the cauliflower and trim the stem, leaving the core intact.
3. Slice the cauliflower into 1-inch thick steaks.
4. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and black pepper.
5. Brush both sides of the cauliflower steaks with the seasoning mixture.
6. Place the cauliflower steaks on the grill and cook for 5-7 minutes on each side, until charred and tender.
7. Remove from the grill and top with chimichurri sauce or tahini before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.
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