Grilled Cauliflower Steaks And Scallions Recipes

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GRILLED CAULIFLOWER STEAKS



Grilled Cauliflower Steaks image

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.

Provided by France C

Categories     100+ Everyday Cooking Recipes     Vegan

Time 25m

Yield 4

Number Of Ingredients 10

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

Steps:

  • Preheat grill to medium-high heat and lightly oil the grate.
  • Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.5 g, Fat 14.1 g, Fiber 12.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 712.9 mg, Sugar 11.3 g

GRILLED CAULIFLOWER STEAKS AND SCALLIONS



Grilled Cauliflower Steaks and Scallions image

How to make Grilled Cauliflower Steaks and Scallions

Provided by @MakeItYours

Number Of Ingredients 9

1 large head cauliflower
6 tablespoons vegetable oil, divided, plus more for grill
1 bunch scallions, trimmed
Kosher salt, freshly ground pepper
1 1-inch piece ginger, peeled, grated
1 garlic clove
 1/2 cup (packed) fresh cilantro leaves
2 tablespoons fresh lime juice
Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

Steps:

  • Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose).
  • Prepare a grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.
  • Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
  • Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.

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  • Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose).
  • Prepare a grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.
  • Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
  • Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.

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