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Grilled Cauliflower Steaks
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Serves 4
Ingredients:
CAULIFLOWER STEAKS: |
1 head cauliflower, stem end trimmed then sliced into 1/2-3/4 inch thick “steaks" |
1/4 cup olive oil |
DRY RUB: |
2 teaspoons onion powder |
2 teaspoons garlic powder |
1 teaspoon smoked paprika |
1/4 teaspoon cayenne, (optional) |
Sea salt and freshly ground black pepper, to taste |
CASHEW SAUCE: |
1 1/2 cups raw unsalted cashew pieces, soaked in filtered water 6-8 hours |
1 heaping tablespoon nutritional yeast |
Juice of 1/2 lemon |
3/4 cup water |
1/4 teaspoon sea salt |
GARNISH: |
3 green onions, sliced |
1/4 cup loosely packed chopped fresh herbs |
Directions:
- Wash and trim the cauliflower, place the stem end down on a cutting board and cut 1/2 - 3/4 inch thick “steaks.” The best cuts will come from the center, some of the florets will fall apart but season and grill them along with the steaks.
- Combine the seasonings for the dry rub in a small bowl. Brush each cauliflower steak and any extra pieces with olive oil on all sides, then sprinkle generously with the dry rub.
- Heat a skillet or a grill to medium high, add an additional tablespoon or two of olive oil to the skillet or lightly oil the grill then cook each steak 5-6 minutes on each side until they are fork tender and lightly browned.
- While the cauliflower is grilling combine the cashew sauce ingredients in a blender. Blend until smooth stopping to scrape down the sides a few times in the process.
- Plate the grilled cauliflower steaks and top with a dollop of cashew sauce, garnish with sliced green onions and chopped fresh herbs. An impressive and easy center of plate entree. Serve with wild rice and a fresh green salad for a complete meal.
- Note:
- Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
See more vegan recipes from Liz Gary | |
Course: | Main |
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