Garlic Cauliflower "Steaks"

  1. Slice each cauliflower head lengthwise into four to six 1 inch thick “steaks”, take care to keep the core intact.  Reserve remaining cauliflower (the end rounded slices) for other uses.

  2. Preheat grill using high setting with lid closed 10-12 minutes.

  3. Brush Cauliflower steaks liberally with ExtravaGONZO Roasted Garlic Oil.

  4. Mix the dry ingredients together and sprinkle evenly over each steak.

  5. Lay the cauliflower steaks on your grill, careful to preserve their integrity, cook 4-5 minutes per side, lid closed, use large spatula to turn, carefully.  Don’t worry if steaks try to come apart, just shove the florets back into place.

  6. Cauliflower is done if, when pressed in middle, it gives easily.  You want it a bit soft, but still al dente (kinda crunchy).


Tom's Tip

You can also drizzle a little extravaGONZO Dark Balsamic on these for added flavor and color.

  • 2 Heads cauliflower, stalky parts and leaves removed

  • ExtravaGONZO Roasted Garlic Olive Oil

  • 1 teaspoon Ground Cumin

  • 1 teaspoon Ground Coriander

  • ½-1 teaspoon Garlic powder

  • ½ teaspoon Curry Powder

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!