Grilled Citrus Cauliflower “Steaks”
We use the word “steak” quite loosely here, but what an awesome way to announce your veganism to the world, by calling a slice of cauliflower a steak! You can grill this outside on the barbecue or indoors on a grill pan. The recipe also works well if you cut the cauliflower into florets and roast them in a single layer on a sheet pan. Recipe and photo from Going Vegan: A Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle by Joni Marie Newman and Gerrie Lynn Adams, @ 2014 Fair Winds Press. Reprinted by permission.
- 1 cup orange juice
- 1⁄4 cup mild-flavored vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce or tamari
- 1 tablespoon minced garlic
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon red chili flakes
- Salt, to taste
- Ground black pepper, to taste
- 1 extra-large head cauliflower
- Reserved marinade 2 tablespoons (16 g) cornstarch 1⁄4 cup (60 ml) water
- To make the steaks: In a shallow bowl or resealable plastic bag, whisk together orange juice, oil, lemon juice, soy sauce or tamari, garlic, mustard, and red chili flakes. Season to taste with salt and pepper.
- Carefully remove stem and leaves from cauliflower. Using a sharp knife, carefully cut entire head of cauliflower into “steaks” about 1⁄2-inch to 3⁄4-inch (1.3 to 2 cm) wide. (A large head should yield 5 or 6 steaks, with some florets left over. We call those “cutlets.”)
- Add steaks, and any leftover cutlets, to marinade and refrigerate overnight.
- Preheat grill or grill pan to medium-high heat. Add steaks in a single layer, reserving marinade for later use as glaze, if desired.
- Allow steaks to grill about 5 minutes per side, or until grill marks are prominent and cauliflower releases easily from the grill. (If it sticks too much, it isn’t ready to flip.)
- Flip and grill 5 minutes. Remove from grill.
- To make the optional glaze: Place reserved marinade in a small pot and bring to boil. Reduce heat to simmer.
- In a small bowl, mix together cornstarch and water to make slurry. Slowly pour slurry into simmering marinade and stir to thicken.
- Remove from heat. Glaze will continue to thicken as it cools.
- Pour glaze over steak for extra-citrusy goodness.
- Here are more recipes for cauliflower and broccoli.
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