You might be surprised to see me sharing a cauliflower recipe in August, with so many seasonal vegetables. Well since I had a surplus of it from a cooking class I taught I needed use it up in a creative way. Cauliflower is actually something that is readily available all year round, yet most don’t enjoy eating or making it. It can be somewhat of a challenge to make cauliflower taste good, and not so, well, bland. That’s why I especially love it grilled!
And I’m not just serving you one recipe of grilled cauliflower, we’re doing it two ways! Oh yes, who gets excited about her grilled vegetables? This girl!
I served these grilled cauliflower “steaks”, if that’s what you choose to call them, as a side dishes to someone who only prefers their cauliflower pickled. And guess what, they enjoyed it so much, they went for seconds! When it comes to transforming a vegetable multiple ways to be served at a party, I like to stick to a classic version most people will enjoy, while making the second option one that highlights that season’s fresh flavors.
Why does the classic version appeal to most taste buds? Well we’re using barbecue sauce that’s why! I’ll be completely honest, I don’t actually like barbecue sauce. I know it’s pretty much a summer grilling staple, but since I don’t eat meat I don’t find what the big hype about this sauce is. But of course this grilled cauliflower was the favorite among guests.
I did go for a better quality barbecue sauce, using one from a local smoker, and it really made the difference, because I really enjoyed it. But go ahead, use your favorite. I lightly marinaded the cauliflower steaks, but the distinct barbecue sauce played up the smoky flavor, and created a vegetable side dish that was subtly sweet and tangy.
The second grilled cauliflower option I served was seasoned with a vinegary mustard and herb marinade that I also used on this potato salad. This version was clearly my favorite. The sauce made with a blend of olive oil, balsamic and apple cider vinegar, lemon, a whole lot of lemon thyme and a dollop of mustard has pretty much become my summer staple. It’s refreshing and light, and tastes amazing on just about everything you put it on. Once grilled, this cauliflower is fresh and earthy, my favorite combination of summer flavors.
This is a great dish for make ahead summer parties, including this weekend’s Labor Day holiday. When it comes to late summer entertaining, effortless and delicious is my motto. You can simply boil the cauliflower steaks until al dente the day before. Then on the morning of your get-together, marinate them and quickly place on the grill before guests arrive or any of the proteins begin cooking.
It’s a great addition to any weeknight dinner or party, and pairs beautifully with the menu for the Late Summer Party Menu I’ll be sharing with you this week. Save this recipe now, and don’t forget to stop by the blog this week to savor all the great summer recipes I’ve got coming your way.
Seriously these grilled cauliflower steaks are so delicious and easy to make you can’t not serve them for am end of summer Labor Day party this weekend!
- 1 Head - Cauliflower {cut into 4 thick slices}
- 1/4 cup - Extra Virgin Olive Oil
- Juice of 1 Lemon
- 1 tablespoon - Apple Cider Vinegar
- Splash Balsamic Vinegar
- 1 tablespoon - Mustard
- Sea Salt and Fresh Black Pepper, to taste
- Cayenne Pepper, to taste {optional}
- Handful Fresh Parsley {roughly chopped - save a bit for garnish}
- Large Handful Fresh Lemon Thyme {roughly chopped - save a bit for garnish}
- Bring a large stock pot with water and salt to a boil. Once the water comes to a boil, add the cauliflower steaks and cook until knife can easily be inserted, being careful not too overcook it {about 10 minutes}. Place cooked cauliflower steaks on paper to dry and cool to room temperature. {If prepping this for the next day, place in an airtight container until ready to marinate and grill}.
- To make the marinade, in a jar or bowl, combine the olive oil, lemon juice, both vinegars, mustard and stir until well combined. Add in half of the fresh parsley and lemon thyme, and season with salt and pepper. Adjust any of the ingredients and seasonings to taste if needed.
- When ready to grill, marinate the cauliflower steaks with the mustard herb sauce. {Allow to marinate at least 20 minutes, the longer they marinate the more flavorful they will be}. Place the steaks onto your hot grill and cook until grill marks appear and cauliflower is hot. Place onto a platter, sprinkle with the rest of your fresh parsley and lemon thyme. Serve hot or warm.
- 4 tablespoons - Barbecue Sauce
- 1 Head - Cauliflower {cut into 4 thick slices}
- Handful Fresh Parsley {roughly chopped - save a bit for garnish}
- Handful Fresh {or dried} Oregano {roughly chopped - save a bit for garnish}
- Bring a large stock pot with water and salt to a boil. Once the water comes to a boil, add the cauliflower steaks and cook until knife can easily be inserted, being careful not too overcook it {about 10 minutes}. Place cooked cauliflower steaks on paper to dry and cool to room temperature. {If prepping this for the next day, place in an airtight container until ready to marinate and grill}. When ready to grill, marinate the cauliflower steaks with the barbecue sauce and fresh parsley. {Allow to marinate at least 15 minutes, the longer they marinate the more flavorful they will be}
- Place the steaks onto your hot grill and cook until grill marks appear and cauliflower is hot. Place onto a platter, sprinkle with the rest of your fresh parsley and serve hot or warm.
Leave a Reply