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Grilled Cauliflower Steaks Recipe

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Note:
  7. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Main
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