Grilled Truffle Parmesan Cauliflower Steaks 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 TRUFFLE-PARMESAN CAULIFLOWER STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, salt, and black pepper together in a bowl.
• 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 the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place steaks on the grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with truffle oil. Sprinkle with Parmesan cheese and parsley.

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.

GARLIC PARMESAN CAULIFLOWER STEAKS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine olive oil, garlic, oregano, thyme, rosemary and parsley. Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste. Place into oven and bake until golden brown, about 20-25 minutes, flipping halfway. Serve immediately, sprinkled with Parmesan.

GRILLED CAULIFLOWER STEAKS

Steps:

• In medium bowl combine olive oil, garlic, onion flakes, red chili pepper flakes and dried parsley.
• Remove outer green leaves from cauliflower and then slice into 1/2 inch slices.
• Brush both sides with olive oil mixture. Then sprinkle with salt.
• Place on grill and cook about 10-12 minutes per side.

ROASTED CAULIFLOWER STEAKS

Steps:

• Preheat the oven to 400F.
• Trim the stem of the cauliflower and remove the green leaves.
• Place the cauliflower right side up on a cutting board. Using a large knife cut the cauliflower in half. From each half cut a 1 inch thick slice. If the cauliflower is very large you may be able to cut 1 or 2 more slices. *(Along with the slices of "steak" you will have lots of flowerettes left over. You can roast these along with the steaks or save them to use in other recipes.)
• Mix minced garlic with the olive oil in a small bowl.
• Arrange the cauliflower slices on a baking sheet and brush generously on both sides with the olive oil garlic mixture.
• Season with salt and pepper and sprinkle with crushed red pepper.
• Bake for 15 minutes.
• After 15 minutes carefully flip the cauliflower steaks over and brush with more garlic oil.
• Sprinkle grated parmesan cheese over the steaks.
• Return to the oven for 25 minutes, until the cheese is golden and the edges of the cauliflower are brown.
• These cauliflower steaks are great as a side dish or served with steamed green veggies or a crisp green salad.

CAULIFLOWER STEAKS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the green leaves from the cauliflower stem with a knife.
• Place the cauliflower core-down on a cutting board and trim 2 sides so they become flat.
• Cut the cauliflower in half and then cut each half in two to get 4 "steaks".
• Rinse and dry the cauliflower steaks.
• In a small bowl, combine the olive oil, lemon juice, basil, oregano, thyme, rosemary, onion, and garlic, plus salt and pepper to taste. Mix well.
• Place the cauliflower steaks on the baking sheet and brush generously with the oil mixture.
• Bake for about 25 minutes, flipping halfway, until tender.
• Serve as desired, such as on a sandwich with pesto and red pepper, or with barbecue sauce and roasted potatoes, or with vegan mushroom gravy and lentils.
• Enjoy!