I visited Sonnax Industries last month to give a cooking demonstration during their lunch hour. I grilled cauliflower “steaks” and they were such hit, I just had to share it with Everyday Chef.
This incredibly simple dish will catapult cauliflower from the ho-hum “boring” vegetable group into the star of any meal. And, the best part is that it cooks in less than 15 minutes AND doesn’t leave you with a mess in the kitchen.
Cauliflower comes in lots of colors. I found your traditional white heads along with purple heads and a beautiful light orange-colored head that is called “cheddar”. This recipe works with any color – so go wild.
Cauliflower is in season now – and it’s never too cold to grill. So, find some local cauliflower and start cooking!
Grilled Cauliflower Steaks
1 head local cauliflower
3 Tbsp olive oil
2 cloves minced garlic
2 tsp honey
3 Tbsp Emeril’s Essence seasoning (or any other spice concoction you like)
1 tsp salt
Trim stem and leaves from cauliflower head. Slice head in half and then cut 1/2″-1″ “steaks” from the inside of each half. There will be some crumbles of cauliflower, especially as you get closer to the outside of the head. Use a grill basket for the pieces that are too small for your grill grate.
Mix the olive oil, garlic and honey together and brush on both sides of the “steaks”. Then sprinkle both sides of each piece with the seasoning and salt. I often take the easy way out and use Emeril’s Essence, a pre-mixed spice bland, but you can season with chili or cayenne to make it spicy, or go Indian with a little curry powder.
Place on pre-heated grill and sear each side of the cauliflower then lower the heat, close lid and cook until tender. Serve as the main course or as a side dish.