Grilled Cauliflower Steaks
Published Aug. 25, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2small heads cauliflower, stems trimmed (about 1 ½ pounds)
- ¼cup extra-virgin olive oil, plus more for drizzling and greasing the grates
- Kosher salt
- ½cup finely chopped dill fronds and stems
- 3tablespoons lime juice (from 2 limes)
- 1fresh chile, such as serrano or Fresno, seeded if desired, finely chopped
- 3tablespoons roasted, salted peanuts, coarsely chopped
Nutritional analysis per serving (4 servings)
206 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into ½-inch thick slabs. (It’s OK if they don’t stay together.) Transfer large pieces that won’t fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
- Step 2
To the bowl of chopped cauliflower, add the ¼ cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
- Step 3
When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
- Step 4
Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.
Private Notes
Comments
It’s New York, and many people do not have grills. Why not MAKE A PRACTICE of including a sentence or two about stovetop or broiler alternatives?
Oven roasted cauliflower steaks are great. I have gas and charcoal grills, but typically make several versions of cauliflower steaks, either starting on cooktop in a flat cast iron pan turning to oven or starting in oven on sheet pan. Just preheat 425 and spray or apply EVOO and seasoning/herbs/spices of choice and flip after 15 minutes for another 15 and total of 30 should brown them up nicely.
Or just look at some of the numerous roasted cauliflower recipes here. This one is for grilled, no need to double up.
Too much oil! Be sure to get as much oil off the steaks as possible before putting them on the grill.
I have made this several times verbatim with good success but had a beer beforehand and got creative: - I toasted raw cashew nuts in a cast iron skillet instead of peanuts. You can control the saltiness better and the flavor was more subtle. - I added 1/2 tsp of cumin, coriander and curry powder each to the sauce - next time I might add peas for green and color plus minus cilantro garnish. It was really good.
We’ve made this a couple of times. My family and I don’t love dill so I’ve subbed basil and cilantro and wnjoyed both immensely.