Grilled Calabrian Cauliflower Steaks

Serious Foodie is always looking for and developing recipes that would appeal to vegetarians and meat eaters alike.  A very popular ingredient for our friends who are vegetarian/vegan or even vegan-ish is cauliflower.  We’ve done a lot of braised cauliflower, pickled cauliflower, and dishes with cauliflower rice – and now we’ve ventured to the grill with this meaty-like veggie. This recipe was developed for ease-of-use during any grilling season, especially for tailgate parties where you don’t want to do a lot of prep work.

There are several versions of this recipe we tried, with our favorite recipe presented here which uses a slab of fresh mozzarella melted onto the grilled cauliflower before adding the Serious Foodie Calabrian Hot Pepper Relish which adds a nice creamy contrast to the amazing flavors of the pepper relish. Our vegan version is simply without the cheese.  And the simplest version is grilled cauliflower seasoned with salt, pepper, and paprika, and spreading on the Serious Foodie Calabrian Hot Pepper Relish when serving.

Whatever version you decide to try, we guarantee that these Grilled Calabrian Cauliflower Steaks will be a flavor bomb, and a big hit at any grill party.

jpachence

Print Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Main Course, Side Dish, Vegetarian

Cuisine Italian

Servings 4 people

Ingredients

  

• 8 ounces extra firm tofu It is important to use extra firm
• 2 tablespoons corn starch
• 2 tablespoons neutral vegetable oil We use grapeseed oil
• 2 scallion Sliced, on a bias
• 1/2 medium Sweet onion Julienne sliced
• 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
• 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
• Salt and Pepper To taste

Instructions

 

• Pat dry both sides of the steak.  Liberally season the steak with the Serious Foodie Seattle Espresso Rub.  Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
• Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
• To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
• Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
• Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/

Notes

Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?"  The red color comes from food coloring.  If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores.  One teaspoon added to the yogurt marinade works just fine.

This same marinade works well with lamb, or a meaty fish such as swordfish.

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Keyword Calabrian peppers, grilled cauliflower, grilled vegan recipe, vegetarian, vegetarian tailgate recipe