Cauliflower steaks demand a place on your grill! And we found the perfect funky balance of sweet, sour, salty, and spicy in this Thai-inspired sauce to blanket them. Try the sauce and if needed, balance it out to your taste with brown sugar for more sweetness, red pepper flakes for more heat, lime juice for more pucker, and salt. These “steaks” are held together by the inner stem, so leave the core intact. The two end slabs may fall apart into florets–that’s okay! Save them for another meal or grill them too. Also, keep ‘em at about 3/4- to 1-inch thick so they turn out perfectly charred yet tender.
Ingredients
- 1large head cauliflower, outer leaves removed, stem trimmed
- 1 tbsp.extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 c.freshly chopped cilantro
- 1small shallot, finely diced
- 1small clove garlic, minced
- 1 tbsp.brown sugar
- 1 tbsp.fish sauce (or soy sauce)
- 1/2 tsp.crushed red pepper flakes
- Juice and zest of 1 lime
- 1/4 c.chopped salted peanuts
Directions
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- Step 1
Heat grill to medium. Place cauliflower stem-side down on cutting board and cut into 1″ thick “steaks.” Rub olive oil all over and season both sides with salt and pepper.
- Step 2Grill cauliflower 8 minutes per side, covered, until charred and tender.
- Step 3Meanwhile, in a small bowl, stir together cilantro, shallot, garlic, brown sugar, fish sauce, red pepper flakes, and lime juice and zest.
- Step 4Transfer grilled cauliflower to platter, spoon over sauce, and sprinkle with peanuts.
- Step 1
