Ingredients
Scale
- 1 large head of cauliflower, cut into 1-inch thick steaks
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Step 1: Preheat your grill to medium-high heat. While the grill is heating, prepare the cauliflower steaks by trimming the base and carefully slicing the head into approximately 1-inch thick steaks. Some pieces will crumble, these can be grilled as well, just watch them closely.
- Step 2: In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Step 3: Brush the cauliflower steaks on both sides with the spice mixture, ensuring they are evenly coated.
- Step 4: Place the cauliflower steaks on the preheated grill and cook for 4-6 minutes per side, or until they are tender and slightly charred. Rotate them occasionally to ensure even cooking and prevent burning.
- Step 5: Remove the cauliflower from the grill and transfer them to a serving platter. Garnish with fresh cilantro and serve immediately with lime wedges for squeezing.
Notes
- Store leftover grilled cauliflower in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the cauliflower steaks in a skillet over medium heat with a touch of oil until warmed through and slightly crisp again.
- Serve these vibrant cauliflower steaks as a delicious vegetarian main course, or as a flavorful side dish alongside grilled chicken or fish.
- Don't overcrowd the grill; grilling in batches ensures even cooking and beautiful char marks on each cauliflower steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American