Spiced Cauliflower Steaks
Ingredients
SPICED OIL
¼ cup extra-virgin olive oil, plus more for brushing
½ teaspoon kosher salt, plus more for sprinkling
½ teaspoon ground cumin
½ teaspoon sweet paprika
¼ teaspoon ground coriander
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 large head cauliflower, 2 to 2 1/2 pounds, leaves removed, base trimmed
2 tablespoons chopped fresh cilantro leaves
1 small red jalapeño or Fresno chile pepper, seeded, finely chopped
SPECIAL EQUIPMENT
Weber Crafted Dual-Sided Sear Grate
Directions
Mix the ingredients for the spiced oil together in a small bowl.
Prepare the grill for indirect cooking over medium-high heat (400° to 450°F). Preheat the sear grate over indirect medium-high heat for at least 10 minutes.
Stand the cauliflower on a cutting board. Cut from the top through the base in slices about 3/4 inch thick. Brush the cauliflower on all sides with the oil. Using the tip of a paring knife, make a few small incisions in the center of the core to ensure even cooking.
Carefully arrange the cauliflower slices on the sear grate. Close the lid and grill over indirect medium-high heat until the cauliflower is well marked and tender when pierced with a knife, about 25 minutes, turning once.
Transfer the cauliflower to a serving platter, brush with additional oil and lightly season with salt. Garnish with the cilantro and chile pepper.
Nutrition
Calories: calories