Cutting cauliflower into “steaks” and grilling them not only gives a flavorful, caramelized, and smoky taste, the presentation is lovely! A delicious change from boring old steamed cauliflower! I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.
- ¼ cup olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- ½ teaspoon chili powder
- 1 pinch ground black pepper to taste
- 2 large heads cauliflower
- 2 tablespoons minced cilantro
- 1 Preheat grill to medium-high heat and lightly oil the grate.
- 2 Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
- 3 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. Reserve florets for another use.
- 4 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.
- 5 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 of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.
- Calories 239.8
- Carbohydrate 27.5 g
- Fat 14.1 g
- Fiber 12.2 g
- Protein 8.9 g
- Saturated Fat 2 g
- Sodium 712.9 mg
- Sugar 11.3 g
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