When your doctor says “less red meat”, and you want a steak, let’s just say this isn’t the worst alternative. This “steak” is a welcome addition to the items that you’ll want to throw on the grill when you fire it up.
- 1 Head of cauliflower
- Olive oil
- Salt and pepper
- Toppings (All the toppings)
Pre-heat oven to 375 F
To start, cut off the bottom of the stalk that is below the bottom of the head of cauliflower, which you don’t need. This well also help to remove the leaves that you also don’t need. Depending on the size of the cauliflower you should be able to get 2-3 steaks.
The steaks should be sliced at least 1/2 inch thick, which will help keep them sturdy when you start cooking them and moving them around.
As you start slicing them, starting from the outside in, you will end up with some smaller cauliflower florets that aren’t connected to the center stalk, which is normal.
Pro Tip: You can save the florets to add to other dishes, make cauliflower rice, or even cauliflower pizza. (So, don’t be sad when they don’t make it into your steak.)
Place the cut steaks on a sheet tray, and drizzle with olive oil. Here you can keep it simple and season them with salt and pepper (as well as the smokiness from the grill) or you can add any type of seasoning you like. I’m a fan of Montreal Steak seasoning myself.
Place sheet tray in oven for 15-minutes. This will help the cauliflower to soften which will not only help it cook through but take on that awesome char that you are looking for from grilling.
Once your cauliflower steaks are done in the oven, AND you have the grill rip roaring, grill for 2-3 minutes per each side. Be sure to get some good color on there before you turn it over.
When the steaks are done take them off and top them as you desire. In the picture above I topped them with pickled red onion, cilantro, and toasted pepitas. Feel free to get creative – there is so much more you could add.
I’d love to see what toppings you add to yours – so please tag me on Instagram @UnitedbyNutrition