Thick-cut cauliflower steaks are seasoned with cumin and smoked hot and fast on the barbecue for a tender, smoky result.
Ingredients
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smokeandsoil.com/recipes/smoked-cauliflower-steaks-with-cumin
by L Field
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the Cauliflower
Health Notes
Cauliflower is a great source of fibre and vitamin C, making this a nutritious, plant-based main course.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
150
kcal
4g
protein
15g
carbs
9g
fat
Values are estimates and vary with portion size and preparation.
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A quick and versatile lemon-tahini drizzle to add a creamy, zesty finish to grilled vegetables or meats.
Trim the outer leaves from the cauliflower and slice it from top to bottom into two or three thick 'steaks', each about 4cm thick. The florets from the sides will crumble away; save these for another use. Drizzle the steaks with olive oil and season generously on all sides with the cumin, salt, and pepper.
Smoke the Steaks
Place the seasoned cauliflower steaks on the indirect heat side of the grill, away from the hot coals. Close the lid and let them smoke for 15-20 minutes. The aim is to soften them and infuse them with a smoky flavour before searing.
Sear for Colour
Check the steaks for tenderness with a knife tip; they should be yielding but not falling apart. Move them over to the direct heat side of the grill and sear for 2-3 minutes per side, until you have some good colour and char marks. Watch them closely to prevent burning.
Rest and Serve
Remove the cauliflower steaks from the grill and let them rest for a few minutes on a board. This allows the residual heat to finish the cooking process. Serve hot, perhaps with a fresh, sharp sauce to cut through the smokiness.
Health Notes
Cauliflower is a great source of fibre and vitamin C, making this a nutritious, plant-based main course.
Per serving (estimate)
150
kcal
4g
protein
15g
carbs
9g
fat
