Usually when we think of grilling we think of quick and easy. Grilling cauliflower steaks does NOT fall into the category of a quick fix, but roasting cauliflower in a conventional oven takes some time too. Whenever you chose to use this type of recipe, get your cauliflower started a good 15-20 minutes before you start grilling the rest of the components of your lunch and dinner so that everything is ready at the same time.
SHOPPING LIST: 2 heads cauliflower, grapeseed oil, adobo seasoning, tahini, sesame seeds
First things first, get your BBQ turned on so that when you’re done prepping the cauliflower the grill is hot and ready for immediate cooking. Using a large kitchen knife, remove the bottom core and leaves from your head of cauliflower. Turn the head on it’s side, and make thick cut slices – about 1 to 1.5 inches thick – until each head of cauliflower has transformed into 3-4 steaks per head. Lay out your cauliflower steaks on a sheet pan and use a pastry brush to generously brush each steak with grapeseed oil and then generously season with your of adobo. Flips the “steaks” over and repeat on both sides.
Now you are ready to throw the cauliflower steaks on the grill. The steaks will take a MINIMUM of 10 minutes per side. You want to make sure that the underside of the your steak is evenly charred before flipping. Because the steaks have a large surface area, I find myself moving them around on the BBQ to make sure they are evenly seared. After you flip your cauliflower, use the center core to determine when the cauliflower is cooked through. If your metal BBQ spatula can easily slice through the core, the cauliflower is done! NOTE: when in doubt, keep the cauliflower on the BBQ!!! Undercooking the cauliflower is MUCH more obvious than extra time on the BBQ.
The best part of this recipe is the SIMPLE finish that truly elevates this dish from simple to special 🙂 Drizzle the grilled cauliflower steaks with your favorite tahini and finish with a sprinkle of sesame seeds.
The Kitchen Koach 