Grilled Cauliflower “Steaks” (with 2 Sauces!)

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We L-O-V-E summer here at the Conscious Cleanse – the weather is beautiful, the best fruits and veggies are in season, and our local farmers market always has a great selection to choose from. It’s also a great time to gather in the backyard with friends or family and enjoy some food fresh off the grill.

Unfortunately, most of the go-to grilling options are highly processed (lookin’ at you, hot dogs) or served up in a gluten-bomb bun. And if you’re a veggie eater like Jules, the options get even worse: imitation meat is frequently packed with artificial additives and preservatives, allergens like gluten or soy, and highly processed – not exactly a “health” food. So we wanted to share one of our favorite grilled veggie recipes: Cauliflower Steak!

This recipe is the perfect clean alternative for those who don’t eat meat (and for those who want to add more veggies into their diet), but still want a grill-able meal. It’s high in protein, inexpensive, and super simple to make. Pair it with either of our favorite grilling sauces below – BBQ or Chimichurri – and you’ve got a healthy, flavorful meal. You may even convince some of your burger-loving friends and family to try it out and enjoy a veggie option!

What are some of your go-to summer cookout faves you’d like us to give a healthy makeover? Let us know in the comments below. We love hearing from our community!

With love and veggies steaks,

Jo & Jules

Grilled Cauliflower “Steaks”

Yield: 4 servings

Ingredients:

  • 1 head of cauliflower
  • Olive oil 
  • Salt and pepper, to taste
  • BBQ sauce (optional)
  • Chimichurri sauce (optional)

Instructions:
Cut cauliflower length wise in ¾ inch slices. Brush both sides of cauliflower steak with olive oil, and season with salt and pepper. Grill 3 to 4 minutes on each side or until cauliflower is tender but still firm. Pour our tomato free BBQ sauce or chimichurri sauce over the top and enjoy.

Tomato Free BBQ Sauce

Yield: 2 cups

Ingredients:

Instructions:
Preheat oven to 375 degrees F. Rinse beet and trim off the leafy tops. Wrap beet loosely in aluminum foil and place in oven. Roast beet for about an hour or until soft. Remove the beet from the oven, take off foil and set aside to cool. Once the beet has cooled, cut off leafy end, peel skin off with thumbs, and quarter the peeled beet.

In a medium saucepan, heat olive oil. Add onion and carrots and sauté until onions are translucent. In a high speed blender, blend beet, onion, carrots, lemon juice, apple cider vinegar, molasses, ginger, garlic, and smoked salt until smooth. Place blended ingredients in a saucepan and simmer for 15 minutes. Store in a glass container in the refrigerator for 7 days.

Chimichurri Sauce

Yield: 1 cup

Ingredients:

  • ½ cup apple cider vinegar
  • ¾ cup olive oil
  • 1 tsp honey
  • 1 small shallot, minced (about 1 TB)
  • 3 garlic cloves, minced
  • ½ cup chopped parsley
  • Handful fresh basil
  • 2 TB chives, chopped
  • 1 tsp freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper to taste

Instructions:
In high-speed blender, combine vinegar, olive oil, honey, shallots, garlic, herbs, lemon juice, salt and pepper. Let stand at room temperature for about an hour or refrigerate overnight to let the flavors develop. Bring to room temperature before serving.

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