These grilled cauliflower steaks are not just beautifully caramelized with a flavorful smoky taste, the presentation is lovely! A delicious change from boring old steamed cauliflower. I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.
Ingredients
- olive oil: 0.25 cup
- lemon: 1 piece (juiced)
- garlic: 2 clove (minced)
- salt: 1 tsp
- smoked paprika: 1 tsp
- brown sugar: 1 tsp
- chili powder: 0.5 tsp
- pinch ground black pepper: 1 piece
- heads cauliflower: 2 piece
- cilantro: 2 Tbsp (minced, optional)
Metric Conversion
Stages of cooking
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Preheat an outdoor grill to medium-high heat and lightly oil the grate.
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Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl; set aside.
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Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick; remove any remaining small leaves from each steak. Place cauliflower steaks on a baking sheet.
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Brush one side of each steak with some of the oil mixture. Place steaks on the preheated grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top of steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.
