There’s nothing quite like steaks on the grill… especially when they are cauliflower steaks! Enjoy them as an accompaniment to something meaty, or put them right in the center of the plate for a show stopping main dish that your vegan friends can enjoy along with you. Cauliflower doesn’t have a lot of it’s own distinctive flavor, which is why it lends itself so well to recipes that masquerade it as something else like rice or potatoes… but with this preparation puts the beauty of a fresh cauliflower head right up front and uses herbs and lemon juice to amp up the taste.
Why eat cauliflower?
A cup of cauliflower contains over 70% of your recommended daily intake of vitamin C and also provides some vitamin K and many of the B vitamins. It also is rich in sulphur-containing compounds, which autoimmune disease experts site as being very important for us to consume, and an array of antioxidants. Learn more about the health benefits of cauliflower here.
Who should be cautious about cauliflower?
Cauliflower is one of those very healthful foods that unfortunately also contains a certain type of fermentable carbohydrate (FODMAPs) that some people with digestive difficulties will find troublesome. If that is the case for you, don’t completely rule it out and miss the opportunity to get these nutrients, but make sure you are only eating cauliflower that is well cooked and consider limiting the quantity until you can determine just how much your body can handle at a time. Learn more about the low-FODMAP diet here.
Grilled Cauliflower Steak Recipe
- 1 large cauliflower head
- Juice of 1 lemon
- pinch of salt
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- Preheat outdoor grill or grill pan over stove burner to medium-high.
- Remove any outer leaves from the cauliflower. Carefully cut the center part of cauliflower head into two or more "steaks" about ¾ inch thick. As you do this, the florets of the outer portion will fall apart without the stem to hold them together. Do not discard these florets and pieces, but save them for another use.
- Whisk together the lemon juice, salt, olive oil, chives and thyme.
- Brush both sides of the "steaks" with this lemon juice, oil, and herb mixture. Reserve any extra.
- Place on grill and cook undisturbed for about 8 minutes or until tender and slightly charred on edges. Flip and grill on the other side for about 8 minutes.
- Remove from grill. Drizzle with remaining lemon juice, oil, and herb mixture and sprinkle with fresh parsley to garnish.
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