CAULIFLOWER STEAKS
Herbed cauliflower steaks grilled to perfection with a light smoky flavor, paired with a fresh tomato salad for a colorful and balanced plate.
Author: Pit Barrel Cooker Co.
INGREDIENTS
CAULIFLOWER STEAKS
- 1 whole cauliflower head
- Olive oil
- 3 cloves garlic, minced
- Fresh thyme or rosemary
- Herbes de Provence or Italian seasoning
- Salt and pepper to taste
TOMATO SALAD
- 6 medium to large tomatoes, diced
- 1 cup feta cheese, crumbled
- 1/2 red onion, chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil (optional)
DIRECTIONS
- Light your Pit Barrel® according to grilling instructions.
- Remove leaves from the cauliflower and place it core-side down on a cutting board.
- Using a large knife, slice into four even 1/2-inch thick “steaks.”
- Mix olive oil, garlic, herbs, and seasoning in a bowl. Brush generously on both sides of each cauliflower steak.
- Place on the hot grate (GrillGrates work well) and cook about 10 minutes per side until tender and slightly charred.
- While the steaks cook, dice tomatoes and chop onion and basil.
- Combine tomatoes, onion, basil, feta, salt, and pepper in a bowl. Drizzle with olive oil if desired.
- Serve cauliflower steaks with tomato salad on the side.
