Cauliflower steaks with parsley butter

Posted on November 4, 2013

Cauliflower is always among the autumn vegetables in my kitchen. These clever cauliflower „steaks” recipe grilled on a plancha or in a cast-iron skillet, are a barbecue game changer. People don’t usually regard cauliflower cut this way. It’s almost always served as florets. I tried purple and yellow varieties for fun, and served them on a plate in a contrasting colour so they pop.

Ingredients: 2 medium heads of cauliflower, 2 tbs coarse sea salt, ½ cup unsalted butter, 1 tbs freshly ground pepper, 2 lemons, 1 tbs minced fresh flat leaf parsley, ½ cup grated parmesan, 2 tbs extra virgin olive oil for drizzling

Turn a gas or grill to high, or ignite charcoal. When grill is hot place a plancha or a cast-iron skillet on the grill rack. Heat for at least 10 minutes.

Keep the core and stalk in place until after you’ve sliced cauliflower. with a large knife, cut cauliflower head lengthwise into half inch stick slices. cut away the stalk.

Give each cauliflower steak a good smear of butter. Sprinkle with salt and pepper. Place cauliflower slabs on the hot plancha and cook until they show a caramelized crust (5-6 minutes). While they cook, halve lemons and place cutside down on the hot plancha or grill for 2 minutes. Remove lemons and set aside.

With a spatula turn each cauliflower slab, and grill the other side until caramelized (about 5 minutes) When both sides are golden brown, transfer to a serving platter, drizzle with juice from grilled lemons, and garnish with parsley and Parmesan. Drizzle with olive oil, and serve while hot!