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Grilled Cauliflower Steak with Avocado Herb Sauce. So delicious and filling, you won’t miss the meat! Great for easy, healthy sides or a light summer dinner.
Ingredients
FOR THE CAULIFLOWER STEAKS
2 large heads cauliflower — about 2 1/2 pounds each
3 tablespoons extra virgin olive oil
1/2 tablespoon honey — use agave to make vegan
2 tablespoons GrillMates Montreal Steak Seasoning — divided
Canola or vegetable oil — for grilling
FOR THE AVOCADO TOPPING
1 cup mixed fresh parsley and cilantro — or a mix, chopped
2 cloves garlic — minced (about 2 teaspoons)
1 jalapeño — cored, seeded, and finely diced
2 tablespoons freshly squeezed lime juice — about 1 medium lime
1/2 teaspoon kosher salt
1/4 teaspoon McCormick black pepper
1/4 teaspoon McCormick dried oregano
2 tablespoons extra virgin olive oil
1 medium ripe avocado — peeled, pitted, and diced
Instructions
Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending upon the size of your cauliflower. Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil and honey. Brush half of the olive oil mixture over the top of the cauliflower steaks, then sprinkle 1 tablespoon Montreal seasoning over the top.
Prepare the avocado topping: in a medium bowl, whisk together the parsley and cilantro, garlic, jalapeño, lime juice, salt, pepper, oregano, and olive oil. Add the avocado and gently stir to combine. Taste and adjust the seasoning as desired.
Heat a grill to medium (about 350 degrees F). Place the seasoned side of the cauliflower steaks facing down on the hot grill, then brush the tops of the steaks with the remaining olive oil mixture and sprinkle with remaining 1 tablespoon Montreal seasoning.
Cover the grill and let cook for 6-8 minutes, until the bottom begins to char. Flip the cauliflower, then re-cover the grill and cook 5-7 additional minutes, until the cauliflower is tender. If your cauliflower is very thick, you may need to cook a few additional minutes per side. Remove from the grill. Serve hot with the avocado salsa and an extra sprinkle of salt as desired.
Recipe Notes
If you live in a house of avocado lovers, I suggest doubling the sauce.
Ideas for leftover cauliflower florets: you can save them to roast or finely chop them and add to a salad or stir-fry. If you prefer to cook them that night, you can also toss them with a little olive oil, salt, and pepper, then grill them in a grill basket and use them for salads, scrambled with eggs, or as a side.
Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 4 days. Reheat in a 400 degree F oven until heated through, about 5-7 minutes. The avocado sauce can be refrigerated separately with a piece of plastic pressed over the top for 1 day.
Nutrition was calculated using 2.5 total pounds of cauliflower, as some of the florets are cut away.
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