You’ve had steak on the grill, but have you had cauliflower steaks? Don’t worry, this is not some trick or a way to give up your beloved meat. The term cauliflower steaks refers to the form the cauliflower takes, not the taste—rather than being broken into florets, it’s cut into thick slices and boy is it delicious!
Cauliflower might not seem like the most exciting vegetable, but brushed liberally in a olive oil, honey and garlic marinade, topped with a spicy chipotle mixture and then grilled to near-charred perfection, you can transform it into a very impressive dish. Rich with the colors and flavors of paprika, chipotle powder, lime and honey, these cauliflower “steaks” feel fancy enough for a dinner party, yet simple enough for an everyday meal.
The two tricks to a perfect cauliflower steak?
1. A very, very hot grill. Just like real steaks, these too need to be charred and tender, but unlike steaks these need to be cooked about 10 minutes (or more) per side.
2. A large head of cauliflower. Buying a larger head will allow you to more easily cut about 1 inch thick ‘steaks’. I start by chopping off one of the ends and working my way in towards the middle. It’s inevitable that some florets will fall off, especially on the ends. That’s okay! You can either set them aside for another recipe or if they are large enough, grill them along with the steaks.
Finish off with a squirt of lime and serve alongside a protein of your choice, yes even real steak! They are wonderful to eat during the warm summer months. Enjoy!
- 1 large head of cauliflower
- ¼ cup olive oil
- 1 lime, zested and juice
- 2 cloves garlic, finely grated
- 1 teaspoon honey
- 2 tablespoons paprika
- 1 tablespoon chipotle powder
- 1 teaspoon salt
- ¼ cup finely chopped cilantro leaves
- Lime wedges, to serve
- Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off one side, then cut the cauliflower into 3 to 4 thick "steaks." These steaks should be about 1 inch wide. Reserve the florets that fall away for either another recipe or if they are large enough, grill along with the steaks.
- Whisk the olive oil with the lime juice in a small bowl. Add in the grated garlic and honey. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.
- Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.
- Cover the grill and cook for 10 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5-10 minutes or until done to your desired texture. I personally like to cook them longer to ensure the steak is completely charred and tender.
- Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.