Tuesday, September 9, 2014

Grilled Cilantro Lime Cauliflower Steaks

Can I share one more summery recipe with you before we wean ourselves from the grill and return to simmering stews, roasts, and all things fall? I'm a huge fan of roasted and grilled vegetables, and I need you to know about these beautiful grilled cauliflower steaks.  You cut a large head of cauliflower vertically to create thick slabs (or steaks). They're liberally seasoned with lime and smoky chili powder, grilled, and garnished with cilantro, cotija cheese, and another good squeeze of lime. It's a great side dish (or heck, main dish).

Now, you also end up with lots of loose florets in the process. I tossed them onto a piece of foil, drizzled them with oil, seasoned them with a curry salt blend (use any spice mix you like!), and folded the foil into a packet. We roasted them on the grill for about 15 minutes while we cooked the cauliflower steaks, and I served them over with couscous the next day for lunch. If that doesn't float your boat, just save them in the fridge for another meal.

Happy grilling!
Serves 2-4

1 large head of cauliflower
2 Tb olive oil
1 lime, zested and juiced
1 lime, cut into wedges for serving
1/2 tsp agave syrup (or honey)
1 Tb smoked paprika
1/2 Tb ancho chili powder
1/2 tsp salt
1/4 cup cilantro leaves, finely chopped
2-3 Tb crumbled cotija cheese
After trimming away the leaves, set the cauliflower head flat on the cutting board. With a large knife, slice down through the cauliflower. First, loose florets along the sides will fall away, but when you get closer to the center of the head (which is attached to the thick stem) slice it into 3-4 one inch thick steaks. The amount of steaks you can get will vary based on the size of your cauliflower.
In a bowl, whisk together the lime juice, agave syrup (or honey), and olive oil. In a separate bowl, mix the lime zest, paprika, ancho chile powder, and salt.
Brush each side of the cauliflower steaks generously with the lime juice, oil, and agave mixture (be sure to get the sides of the steaks as well. Then sprinkle each side of the steaks liberally with the spice and lime zest mixture.
Grill the cauliflower steaks over high heat for about 5-6 minutes per side until done and slightly charred. (If you don't have a grill, place the steaks under a broiler preheated to High. Just keep a close eye on them, as the timing will probably differ)
Remove the cauliflower from the grill, and sprinkle with chopped cilantro and cotija cheese. Serve with lime wedges.

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