Vegan Home Cooking with Gillian – Grilled Cauliflower Steaks

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There are a lot of great things about writing this column but I have to say, the best part is having an excuse to fulfill my food cravings. I was desperately craving some grilled cauliflower steaks and since I haven’t shared my favorite summer version with you guys yet, it gave me the perfect reason to make them! These are full of smokey, savory flavor and are great served over some grains or even a big salad. Usually, I’ll half this recipe and only make one head but since my heads of cauliflower weren’t the best for steak-making, I went ahead and doubled my usual recipe. If you don’t have a grill handy, these are great when roasted in the oven, about 20-30 minutes on 400 should get them nice and crispy.

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What you need:

2 Heads Cauliflower

2 Tbsp Soy Sauce

2 Tsp Seasoning Salt

2 Tbsp Nooch

1 TbspThyme

1 Tbsp Cumin

2 Tsp Tumeric

2 Tsp Paprika

5 cloves garlic

1 Tbsp Spicy Mustard

1 Tbsp Lemon juice

1 Tsp Pepper

1 C oil (I used garlic coconut oil but any oil you have on hand would work)

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How to make them:

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Cut the cauliflower into steaks, this is a good tutorial if you haven’t done it before.

Mix together all of the ingredients for the marinade and give it a quick whisk. Dip your steaks, making sure to cover both sides with the liquid and garlic. Repeat with each steak. Stack them on a serving platter and allow to sit for 10-15 minutes (enough time for your grill to heat up). My cauliflower heads weren’t the best for making steaks so I had a lot of florets left over, I just tossed them in the remaining marinade and baked them at 400 for 20 minutes or until they are tender & browned. They are great for a quick lunch or snack.

Once the steaks are marinating, turn your grill on to a medium heat. Once heated up, throw your steaks on the grill. Cook for about 8-10 minutes on each side, until they are cooked through and have a pretty good charring on them (if you don’t like a char flavor, just keep a close eye on them.) They should still have quite a firm texture to them but the ends of the florets should be relatively tender. I served mine with some pearled couscous and arugula. These are also great with a Chimichurri sauce or even some pesto!

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