Cauliflower Steak Grilled

orange plate holding 2 Grilled Cauliflower Steaks with parmesan cheese on the side

No ratings yet

Grilled Cauliflower Steaks with Parmesan Cheese Sauce pack a flavorful punch. Quick and easy to prepare, this recipe takes a humble head of cauliflower and turns it into an impressive and satisfying side dish. Grilling the cauliflower caramelizes the outside and results in a smoky-sweet flavor which perfectly balances the creamy, tangy Parmesan cheese topping. Don’t have a grill? No problem - these steaks can also be roasted in the oven with the same results.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: Cauliflower Steak

Servings: to 4 servings

Calories: 292kcal

Author: From "Fresh Tastes" by Lee Clayton Roper

Ingredients

Parmesan Cheese Sauce

3 tablespoons sour cream
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
3 tablespoons freshly grated Parmesan cheese
lemon juice to taste

Cauliflower Steaks

1 large cauliflower
2 to 3 tablespoons extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Chopped Italian parsley for garnish

Instructions

Parmesan Cheese Sauce

In a small mixing bowl, whisk together sour cream, mayonnaise, mustard, cheese and lemon juice to taste. Set aside.

Grilled Cauliflower Steaks

Preheat grill to medium heat.
Slice cauliflower head into 3/4-inch thick slices (see Tip in Notes below). Brush one side of cauliflower with olive oil. Place on a grill pan, oiled side down, cover and grill about 7 minutes or until starting to brown.
Turn slices over and brush top with oil, then top with Parmesan sauce. Cover and grill for an additional 6 to 8 minutes or until the cauliflower is crisp-tender.
Season to taste with salt and pepper and serve immediately, garnishing with chopped parsley.

Variation: Roasted Cauliflower Steaks

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or foil.
Slice cauliflower head into 3/4-inch thick slices (see Tip in Notes below). Place on prepared baking sheet in a single layer and brush top with olive oil. Roast for 15 minutes.
Turn slices over and brush top with oil and roast an additional 5 minutes. Brush tops with Parmesan sauce and continue roasting for an additional 5 to 10 minutes or until cauliflower is crisp-tender.
Season to taste with salt and pepper and serve immediately, garnishing with chopped parsley.

Notes

Tip on slicing cauliflower: Remove the outer leaves from the cauliflower and cut the stem so that it is flat and flush with the base of the crown. Place the cauliflower, the flat (stem) side down, on a work surface. Cut down through the head, cutting 1/2 to 3/4-inch thick slices. Don’t worry if some of the slices break apart into two or three pieces; just grill the larger partial ones along with the full slices, saving the smaller bits for another use (like our Curried Cauliflower Soup).

Nutrition