Grilled Cauliflower Steaks with Fresh Herb Drizzle

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Simple and so tasty, these “steaks” are a great vegetarian main alternative in the summer months. You can easily make them in the oven if you prefer, just roast them until they’re tender at 400F or so.

Grilled Cauliflower Steaks with Fresh Herb Drizzle
Cauliflower Rub
  1. 1 large head of cauliflower, leaves removed, cut, from top down to stem, into 4 steaks (about 1.5 inches wide - if your steaks break into large florets, don't sweat it, they taste just as delicious!)
  2. 2 tbsp olive oil
  3. 1 tsp grated lemon or lime zest
  4. 1 clove crushed garlic
  5. 1/2 tsp ground cumin
  6. 1/4 tsp smoked paprika
  7. 1/4 tsp sea salt
  8. 1/4 tsp black pepper
Fresh Herb Drizzle
  1. 1/2 cup packed fresh green herbs (parsley and cilantro are nice)
  2. 1/4 cup water
  3. 1 garlic clove
  4. 2 tbsp red wine vinegar
  5. 1 tbsp tahini
  6. 1 tbsp chopped fresh chives
  7. 1/4 c olive oil
  1. In a small bowl, stir together rub ingredients — oil, zest, garlic, cumin, paprika, salt and pepper — to form a paste. then brush onto both sides of steaks and any leftover bits of cauliflower and let sit for 30 minutes to 10 hours (refrigerate until you are ready to grill)
  2. Preheat grill to a medium heat. Cook steaks for about 7-10 minutes on each side, just until slightly charred and tender. Watch them carefully to ensure they don’t burn. If your pieces are small, use a grilling pan to keep them from falling through the grill.
  3. In the meantime, in a food processor, blend together fresh herbs, water, garlic, red wine vinegar, tahini, and chives until a thick mixture results. Slowly add the oil, while blending, to combine. You’ll probably need to scrape the sides of the processor a couple of times to get the sauce smooth.
  4. Serve each steak drizzled with sauce.
  5. Serves 2 as main, 4 as a side.
simple balance



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