Grilled Cauliflower Steaks With Fresh Herb Sauce Food

GRILLED CAULIFLOWER STEAKS

Steps:

• Trim leaves from cauliflower heads and slice off just enough of the stem so the head will sit flat.
• Place one cauliflower head upright on a cutting board and starting at the center cut in half from the top straight down with a sharp knife. Cut 1 to 1 1/2 inch thick slices from each half, leaving the stem intact. Repeat with second cauliflower head so you have 4 equal steaks. (Reserve remaining cauliflower for another use. See recipe note #1)
• Heat a gas or charcoal grill to medium.
• Brush each side of cauliflower steaks with olive oil and season generously with salt and pepper.
• Grill cauliflower steaks for 7 minutes on the first side to develop visible grill marks. Gently flip with tongs and grill 5 to 7 minutes more to your desired tenderness. During the last minute of grilling, top each steak with a pat of butter to melt into all of the crevices. Transfer to platter along with lemon wedges (optional), and garnish with parsley; serve immediately.

GRILLED CAULIFLOWER STEAKS

Steps:

• Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, and honey.
• Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon-olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.

GRILLED CAULIFLOWER STEAKS WITH FRESH HERB SAUCE

Steps:

• Preheat your grill at medium-high heat.
• Trim the leaves off of the cauliflower and remove the end of the stalk. Set it on your cutting board and cut into thick steaks from top to bottom (so that they look like the photo). You will get two to four whole steaks. Save the remaining loose cauliflower florets for another use.
• Brush both sides of the steaks with oil. Dust with the cumin and turmeric and season with salt and pepper on both sides.
• Grill the steaks for about five minutes per side, or until they have reached the desired doneness.
• Combine the parsley, mint, lemon zest and juice, olive oil, garlic and pepper flakes in a small bowl. Season with salt and pepper.
• Serve the sauce drizzled over the top and more on the side.

GRILLED CAULIFLOWER STEAKS

Steps:

• Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It's OK if they don't stay together.) Transfer large pieces that won't fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
• To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
• Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.