Grilled Cauliflower Steak

Yield

Makes 1 340-g. portion.
Grilled Cauliflower Steak

Ingredients

  • 227 g Markon Cauliflower
  • ½ Tbsp GFS Canola/Extra Virgin Olive Oil Blend
  • to taste Coarse Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 28 g Recipe: Romesco Sauce
  • 57 g Recipe: Salsa Veracruzana

Recipe Preparation

1. Trim the green leaves from the cauliflower, leaving the head whole. Slice the cauliflower crosswise into 2.5 cm thick steaks about 227 g each. Place steaks in a single layer in a covered storage container. Label, date and refrigerate until needed.

2. Using a pastry brush, oil both sides of the cauliflower steak and season with salt and pepper.

3. Grill the cauliflower steak, creating crosshatches on one side.

4. Remove from the grill and place in a preheated 204°C oven. Roast until tender and caramelized.

5. To plate, spoon romesco sauce on a serving dish, top with the cauliflower steak and then add the salsa veracruzana. 

NUTRITIONAL INFO (per serving)

Calories: 196

Fat: 16 g

Sodium: 318 mg

Carbohydrates:  14 g

Protein: 4 g