Grilled or roasted cauliflower steaks are tender and juicy. They have a crispy, lightly charred, caramelized outside and a crunchy, chewy inside. This versatile side dish is great for vegans and can be used as a major in almost any other type of meal. You can make this gluten-free, dairy-free and low-carb paleo.
Cauliflower’s relatively empty flavor can make it appear “monotonous” when it is boiled or steamed. You can cook it in a skillet, on an oven grill, or in a pot on the stove. This small, inexpensive component suddenly becomes something that everyone will love.
You can make cauliflower rice, or low-carb cauliflower mashing. You can also make cauliflower pizza crusts, buffalo cauliflower wings, and these baked or barbequed cauliflower steaks.
High heat cooking techniques allow cauliflower to be cooked until it is tender and crispy outside. Barbecuing adds a unique “smoky” flavor to the cauliflower.
Grilled Cauliflower Steaks
You only need a few ingredients from your pantry, a sharp knife and an oven/grill to make this cauliflower steak recipe. There are many ways to modify it to suit your taste, including various flavorings and topping options. Continue reading to see my favorite recipes!
The tender, juicy center of barbequed or roasted cauliflower steaks is complemented by a crispy, lightly charred, caramelized, crunchy exterior. This versatile vegan side dish or main can be used to complement almost any meal. You can make this gluten-free, dairy-free and low-carb paleo.
No Dull Grilled Cauliflower Steaks
Cauliflower’s lack of flavor might make it seem “monotonous” when boiled, steamed or steamed. You can roast it, bake it, or grill it. This low-cost ingredient can suddenly become something everyone will love.
Cauliflower’s neutral taste indeed makes them so versatile. It has also been a popular choice for low-carb and meat-free eaters. It can be made into cauliflower rice, or a low-carb cauliflower mashing. You can also make cauliflower pizza crusts, buffalo cauliflower wings, and these baked or barbequed cauliflower steaks.
High heat food preparation techniques allow the cauliflower to be tender but still beautifully caramelized, brownish and crispy outside. Grilling aids add an extra layer of “smokiness” to the cauliflower.
You only need a few inexpensive kitchen ingredients, a sharp chef, and an oven/grill to make this base cauliflower steak dish. You can adjust the recipe to suit your tastes with different spices and multiple coverage options.
A cauliflower steak can be prepared with olive oil, salt and pepper. For an extra-special taste, I added a few more seasonings.
Cauliflower – Use large, densely packed heads of cauliflower to get rid of acne. They are also very hefty, considering their size.
Olive oil – When barbecuing, I recommend avocado oil or another oil with a high smoke point.
Lemon – Use fresh lemon juice instead of bottled. Lemon passion will enhance the flavor.
Spices: This cauliflower steak dish uses a simple combination of salt, pepper, smokedpaprika, red bell pepper (OR cayenne pepper/chili paste), and fresh garlic (or garlic powder, in a pinch).
Fresh, Natural herbs: (optional). To garnish. I.e., flat-leaf parsley, chives, scallions, cilantro, etc.
The tender center of roasted or smoked cauliflower steaks is juicy, with a crispy, lightly charred, caramelized and crunchy exterior. You can make cauliflower rice from it or a low-carb cauliflower mashing. You can also make cauliflower pizza crusts, buffalo cauliflower wings, and these grilled or roasted cauliflower steaks.
You can make cauliflower rice, or low-carb cauliflower mashing. You can also make cauliflower pizza crusts, buffalo cauliflower wings or these roasted, barbecued or grilled cauliflower steaks.
- 1.6 lb cauliflower
- 1/3 cup olive oil
- 0.3 oz garlic 3 cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/4 tsp paprika
- 1/2 lemon (to serve)
At its simplest, you can prepare a cauliflower steak dish with just olive oil, salt, and pepper. I have actually added simply a couple of even more seasonings for an exceptionally moreish taste!
Make in advance: You can slice the cauliflower slices and also prepare the marinate 2 days beforehand, as well as keep them individually in the refrigerator.
Freeze: You can ice up the leftovers for as much as 3 months in a Ziplock bag.