Grilled cauliflower steaks are the perfect vegetarian option for your summer BBQ. Marinated and grilled to a golden brown, these steaks are as satisfying as they are nutritious.
Check out our blog on How to Grill Vegetables.
Ingredients
- 2 T Extra Virgin Olive Oil
- 5 T Sherry Vinegar
- 1 T Crushed Garlic
- 1 T Fresh Herbs, Minced (thyme, chives, parsley, etc.)
- 2 T Black Pepper
- 1 t Kosher Salt
- 1 ea Cauliflower – cut into 1 inch Steak
- 2 T Extra Virgin Olive Oil
- 1 T Red and Green or Chili Pepper, Sliced Thin
- 1 T Green Onion, Sliced Thin
Instructions
EGG SET-UP: Set the EGG for indirect cooking with a convEGGtor at 450
TOOLS & ACCESSORIES RECOMMENDED: Pan to marinade Cauliflower, Tongs, Spatula, Aluminum Drip Tray, Cooking Grates (Stainless or Cast Iron)
1. Light and Set-up BGE, Indirect and stabilize at 450
2. While BGE is heating up, cut Cauliflower in to 1 in steaks
3. In a bowl, add Olive Oil, Sherry Vinegar, Garlic, Herbs, Salt and Pepper – and mix
4. Add the Cauliflower Steak coating one side and flip over to coat the other side and allow to sit while temperature is being stabilized
5. Make sure that the cooking grates are hot and clean before adding cauliflower
6. When temperature is reached lightly oil the cooking grate and add, steak. You should hear a sizzle!
7. Leave on the grate for 6-8 minutes and lift to see if grill marks have been achieved. If so, turn a few inches on the same side to allow for the diamond pattern grill marks appear, but be careful not to over cook
8. Turn to the other side and repeat #7
9. Cauliflower should have a nice color and be soft
10.Remove and lay on a serving plate. Drizzle with Olive Oil, Red and Green Chili Peppers and Green Onions