Steak Grilled Cauliflower

cooking
Written By Judy Doherty, MPS, PCII

 

Steak Grilled Cauliflower

Slice a whole head of cauliflower just like a steak, then season and grill it like a steak. It is the perfect vegetable to serve with any meal!

  • barbecue grill
  • 1 head cauliflower
  • 1 tsp olive oil (extra virgin)
  • 2 tsp paprika
  • 1 pinch cayenne pepper
  • 1 tsp garlic salt
  • 1 sprinkle black pepper
  • 1 each lemon (cut in quarters)

  1. Heat a barbecue grill to 400-500 degrees.

  2. Slice the cauliflower across the top in 1/2 inch slices so you have "steaks", discarding the leaves and stems. Place the slices of cauliflower on foil.

  3. Sprinkle the cauliflower with the oil and seasonings. Add the lemon wedges to the foil.

  4. Grill the cauliflower on foil until it browns on one side. Turn it over and cook a few more minutes.

  5. Serve the hot cauliflower steaks with the grilled lemon wedges.

Side Dish
American, vegetarian
cauliflower, vegetarian

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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