Cauliflower “steaks” are simply heads of cauliflower cut from top to stem, keeping the cauliflower florets together but with a flat surface on both sides, perfect for searing on a pan or grilling. This delicious Plant-Based Cauliflower Steaks recipe is a grilled version of cauliflower steak and is topped with a plant-based cheese dip, salsa, and cilantro for a Tex-Mex spin!
Recipe by Carol Kicinski for Simply Gluten Free Magazine.
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon kosher or fine sea salt
½ teaspoon pepper
2 large heads cauliflower
4 tablespoons olive oil
12 ounces House Party Cheesy Dip, Mild
½ cup salsa
Cilantro leaves , for garnish
Combine the garlic powder, chili powder, paprika, salt, and pepper in a small bowl.
Prepare grill for direct heat and preheat to medium. Oil the grates.
Remove the outer leaves from the heads of the cauliflower and trim the stem so it sits flat (be careful not to cut too much of the stem). Place stem side down on a cutting board and slice about 1/3 off each side – reserve for another use. Slice the rest of the cauliflower into 3 equal slices, about 1 inch thick.
Lay the steaks flat and brush with olive oil on both sides and sprinkle the spice mixture evenly on both sides.
Grill 5 minutes per side with the lid closed.
Heat the cheesy sauce, drizzle some over the cauliflower steaks, and serve the rest on the side. Top with salsa and garnish with cilantro leaves.
This meal is estimated to contain around 223 Calories per serving, 16g of Fat, 18g of Carbohydrates, 6g of Protein, 6% DV Calcium and 114% DV of Vitamin C.