June 8, 2018
1 large cauliflower head cut into steaks; see below
¼ cup olive oil
1 teaspoon maple syrup
juice of ½ lemon
¼ teaspoon paprika
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
⅛ teaspoon cayenne or chipotle ground pepper
⅛ teaspoon sea salt
Place oil, maple syrup, lemon juice and seasoning in a small bowl and whisk until all ingredients are well combined.
Place steaks on a cookie sheet or sheet pan and with a pastry brush coat each steak on both sides generously with the oil mixture.
Cover pan with foil or plastic wrap and refrigerate 3 hours or overnight before grilling or roasting.
Cook on a hot grill 3 – 6 minutes per side or roast, uncovered in a 450-degree oven for 13 – 16 minutes or until they are golden brown and slightly tender.
How to cut cauliflower into steaks
- Choose the largest cauliflower you can find. Large heads are much easier to cut into steaks.
- Remove the outer leaves and trim the stem to make it flat and even with the head.
- Place the head of cauliflower on a cutting board with the flat side on the board.
- Using a very sharp knife, cut the cauliflower in half straight through the center.
Place the cut off ends in a freezer bag and freeze for use in soups, salads, stir fry, etc.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/06/cauliflower-steaks.html.