Grilled cauliflower steaks

Tuesday’s Horse is back again, on Fridays, with at least one recommended vegan recipe — by popular demand.

Several of us have made this recipe — with varying levels of cooking skills — and everyone excelled. And everyone loved it too!

The introduction by Veg News states:

Open quote

“Weekends are the perfect time to cook up the amazing summer-ready dishes created by our in-house team. Case in point: these grilled cauliflower steaks drizzled with a divine macadamia chimichurri sauce. We used this new macadamia oil to create rich, buttery, and slightly nutty grilled steaks, and the results are out of this world. Not only does macadamia oil provide a sumptuous flavor, it has a very high smoking point—which is perfect for the grill.”

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INGREDIENTS

For the macadamia chimichurri sauce:
2 tablespoons red wine vinegar
½ cup Milkadamia Macadamia Oil 
1 garlic clove, minced
1 tablespoon finely chopped shallots 
⅓ cup chopped parsley 
1 tablespoon chopped oregano 
¼ cup chopped cilantro 
1 teaspoon maple syrup
2 teaspoons lemon juice 
¼ teaspoon salt 
¼ teaspoon black pepper 

For the cauliflower steaks:
1 large cauliflower, cut into ½-inch slices 
¼ cup Milkadamia macadamia oil  (get it from Amazon)
½ teaspoon lemon zest 
2 teaspoons lemon juice
¼ teaspoon salt 
¼ teaspoon black pepper

DIRECTIONS

  1. For the macadamia chimichurri sauce, into a small bowl, combine all ingredients. Set aside.
  2. For the cauliflower steaks, heat grill to medium. Onto a baking sheet, arrange sliced cauliflower. Into a small bowl, combine macadamia oil, lemon zest, lemon juice, salt, and pepper. Brush macadamia oil marinade onto cauliflower, thoroughly coating both sides.
  3. Transfer cauliflower steaks to grill, and grill for 5 minutes on each side. Transfer cauliflower to a serving platter, drizzle with chimichurri sauce, and serve.

Serves 2

We love Veg News. Visit Veg News here »

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Alternative recipe

Here is another grilled cauliflower steaks recipe by AllRecipes.com. Oh, that’s their picture featured up top. This recipe calls for fewer ingredients, and already in your cabinet or fridge. Always a good thing.

TH

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