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Grilled Cauliflower Steaks

An original take on BBQ veggies. 

INGREDIENTS:

Serves: 4
1 large head cauliflower
6 tablespoons vegetable oil, divided, plus more for grill
1 bunch scallions, trimmed
Kosher salt, freshly ground pepper
1 1-inch piece ginger, peeled, grated
1 garlic clove
½ cup (packed) fresh cilantro leaves
2 tablespoons fresh lime juice
Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

METHOD:

Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½” “steaks” (reserve any florets that break loose).

Prepare a grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.

Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.


Recipe: Dawn Perry | Photograph: Alex Lau

 

 

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