Grilled Cauliflower Steaks Recipes

Steps:

• Preheat grill to medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
• Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, salt, and black pepper together in a bowl.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick; remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place steaks on the grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with truffle oil. Sprinkle with Parmesan cheese and parsley.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil and grill seasoning together in a small bowl until smooth.
• Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half. Cut 1-inch-thick "steaks" out of each half.
• Brush each side with the seasoned oil. Grill for 6 minutes. Flip over and grill for 6 minutes more.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
• Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.

Steps:

• Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-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.
• To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
• 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.
• Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.