I may be described as many things, but a griller is not one of them. It’s just not something that I have gravitated to and there’s really no reason for it. Having said that, I do enjoy a good BBQ and have enjoyed some absolutely delicious barbecue feasts.
Here’s a recipe that will change up the typical barbecue fare. Grilled cauliflower…with a colorful kick. Remember grilling is not just for burgers and big slabs of meat.
For a moment, I want you to think outside of the box. Most of us typically eat cauliflower florets…nothing wrong with that! However, of late, I have been on a cauliflower steak kick. A cauliflower steak is nothing more than the center cuts of a head of cauliflower. They can be grilled or roasted and are like a blank canvas waiting to be filled with yummy goodness.
To create cauliflower steaks you first want to trim the bottom stem to make it level with the bottom florets. Next, remove any leaves.
Stand the cauliflower on its stem. Using a sharp knife trim 1/2″ – 1″ off of the right and left sides of the cauliflower head. Reserve the florets for later use. Place the remaining head onto the baking sheet you will be utilizing for cooking. I recommend lining the baking sheet with parchment paper (for a snappy cleanup).
With a sharp knife cut through the center of the cauliflower. From there begin slicing the halves into 3/4″ – 1″ thick slices. The two center cut steaks should hold together nicely. You will likely begin to lose florets off of the end cuts. Don’t fret. Hang onto the florets and pop them right back into place once you situate the steaks on the baking sheet.
Now you can brush them with oil, add a spicy rub, sprinkle with parmesan cheese, or just salt and pepper these bad boys. If roasting, they’ll require 25-30 minutes cooking time at 375 degrees.
But today, we’re talking about grilling these guys up.
The following recipe combines many different elements: smoke, heat, sweet, and tang. The vibrant orange color, which is sure to catch people’s eye, comes courtesy of some smoked paprika. I hope you enjoy!
Next week I have one more cauliflower steak recipe to share. So be sure to check back on Monday!
Smoky Grilled Cauliflower Steaks with Peach, Mango, and Black Bean Salsa
1 medium size head of cauliflower
2 tablespoons canola oil
1 teaspoon smoked paprika
1 tablespoon honey
1/2 teaspoon salt
juice of half a lime
2 cups diced peaches (skin removed)
1/4 cup thinly sliced scallions
1/3 cup finely diced jicama, peeled
1 cup diced mango
1/2 tablespoon finely minced jalapeno, ribs and seeds removed
1/2 cup canned black beans, rinsed and drained
1/4 cup dried cherries
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
cilantro leaves for garnish
Begin by preparing the salsa.
Run a sharp knife along each side of the pit of the mango, separating it into two halves. Lightly brush the flesh with olive oil and place on the grill for 2-3 minutes. Remove from the grill and allow to cool until you are able to handle. Remove the mango from the skin and dice.
Add the peaches, scallions, jicama, mango, jalapeno, black beans, and cherries to a bowl. Whisk together one tablespoon each of olive oil, rice vinegar, honey, and fresh lime juice. Stir in 1/4 teaspoon of salt. Pour the mixture over the salsa ingredients. Stir and allow to sit. Keep in mind that the longer you allow the salsa to sit, the hotter it will become. However, there is not enough jalapeno in the mix to produce an overly spicy salsa.
Cut your cauliflower into four steaks as described above. Arrange the steaks in a grilling basket.
Whisk together 2 tablespoons canola oil, 1 tablespoon honey, the juice of half a lime, 1 teaspoon smoked paprika, and 1/2 teaspoon salt. Brush the the top, bottom, and sides of the steaks with the mixture.
Place the basket onto the grill and cook for 3-4 minutes per side. Be watchful to prevent burning. Anytime you are adding something sugar based to the grill, in this case, honey, you increase the chance of burning. If burning starts, move the basket to a cooler area of the grill and adjust the cooking time accordingly.
The steaks should be slightly fork tender, but not soft.
Arrange the grilled steaks on a platter and top with the salsa. Spoon the remaining salsa into a bowl and serve on the side. Garnish with a few cilantro leaves and serve.