Grilled Balsamic Cauliflower Steaks
Hi friends! Summer is in full swing, and with it cookouts, BBQ’s and pool parties. Today’s recipe is for all you vegetarian OvenHuggers. That being said, you don’t have to be a vegetarian to enjoy this tasty grilled veggie dish. One of the strategies I use for healthy eating is to load up on salads and produce so that carbs and meats become more of a side dish on my plate. This Grilled Cauliflower Steak recipe is inspired by the April issue of Bon Appetit magazine.
You have to trust me that this dish tastes a lot better than it looks! Here is what it looked like even in the trendy, foodie magazine, Bon Apetit – a mess!
I took the main gist of the recipe minus all that dripping olive oil. I cut down the topping because simple is always better.
I appreciate this visual of how to cut up the cauliflower head in Bon Appetit’s detailed recipe. Following these easy step by step instructions you will end up with 2 ‘steaks’ out of one head of cauliflower:
To review, once you have a full head of cauliflower, stand it up, cut it in half, then carefully slice the steaks to about 1 1/2 inches of thickness. The outer, rounded outer edges will break up and can be used to snack on raw or saved for another recipe. Coat the cauliflower steaks with about 1-2 Tablespoons of olive oil (I used lemon infused olive oil) – a little goes a long way. You can even use spray olive oil. There are two steps in cooking these babies. In the first step I use my handy, dandy grill pan. Grill on each side for 2-3 minutes. If you don’t have a grill pan fire up that outdoor hibachi for a quick toast on each side.
From here you line a baking sheet and put the lightly grilled cauliflower into a 425 degree oven for 10-15 minutes.
The magazine recipe had parsley, dried currants, and capers as toppings. I’m not a big caper fan so I chopped that right out when I ‘Ovenhugged it’. I also added sliced almonds since I’m a nutty gal:
It was tasty but the family shied away from trying it. Next time I made it without the fresh parsley and I drizzled on some balsamic glaze – voila!
This time I had some takers. If you have picky eaters in the house remember that the key is to keep introducing the food. It might take 2 tries and it might take 6! I think it took me about 6 to get our gals to try zucchini noodles/zoodles and now they eat them! (Here is the recipe for Zucchini Veggie Spirals/Zoodles if you’re ready for green noodles!) Be patient with yourself and keep trying. If you don’t get any takers save it to add to your salad the next day 😉
- 1 full head of cauliflower
- ¼ Cup of sliced almonds
- ¼ Cup of dried currants
- 2 Tablespoons olive oil (or olive spray oil)
- balsamic glaze for drizzle
- Sea salt
- Stand the cauliflower up by the stem side and cut down in half
- Still standing up on stem side cut off outer round edges (see diagram) then cut 1½ inch steaks
- Do the same on the other half
- Coat cauliflower steaks with olive oil
- Grill for 2 to 3 minutes per side
- Line baking sheet with parchment paper
- Bake for 10-15 minutes
- Transfer to serving dish
- Top with toasted sliced almonds and dried currants
- Drizzle with balsamic glaze
Now that the recipe is out of the way it’s time for some personal tidbits. We had a low-key 4th. The girls had their own plans and we stayed in to grill some buffalo that our neighbors shared with us after a recent hunting trip. Yes there are folks who go hunting in California! Poor Bob ended up with his head in the grill most of the night. Our old trusty barbeque had broken down. A quick trip to Home Depot and $50 later we were back in business.
Believe it or not this is the 2nd time in 10 years he’s had to replace the ‘inards’ of our grill. We’ve had many a good BBQ with it so it’s hard to replace! I have to hand it to my Bob – he is one determined, hard working guy and he managed to get it back up and running before the sun went down.
I love the new beard! I caught him with a mouthful here. Our latest obsession is chatting about the intricacies of beard trimming and upkeep – part of the deal is that he has to keep it short for me ;). By the way, I tasted the buffalo and loved it! We did some digging and learned that buffalo meat is leaner and a bit better for you than ground beef. There might be a buffalo burger recipe in the near future although honestly, the meat is so flavorful it doesn’t need anything added to it.
Next week I have a healthy, tasty sweet treat to share.