Cauliflower done, by Kimberley Stakal

You’ve had beef steaks on the grill, and you’ve probably had Portobello steaks, but have you had cauliflower steaks before? Large slices of fresh cauliflower are brushed liberally in a lemony marinade, then grilled to near-charred perfection. They’re finished off with a golden parmesan cheese crust and are just wonderful to eat during the warm summer months. Get the recipe here.

Grilled Cauliflower with Lemon and Parmesan

Makes 4 servings

Cooking time: 15 minutes

Ingredients

1 head cauliflower
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh basil
½ teaspoon dried oregano
Sea salt and black pepper, to taste
½ cup grated parmesan cheese

Method

Preheat grill to medium-low.

Remove outer green leaves from cauliflower. Slice into ¾-inch thick slice “steaks,” cutting from top of head to bottom of stalk. (Some cauliflower florets will fall off; save for dipping in hummus or guacamole on the side!) Arrange steaks on a baking sheet or large plate.

Marinade, by Kimberley Stakal

Whisk together oil, lemon juice, basil and oregano in a small bowl until smooth; season with salt and pepper. Brush mixture liberally on both sides of cauliflower to coat, reserving extra marinade.

Caulifower in marinade, by Kimberley Stakal

Arrange cauliflower on preheated grill. Cover and cook until browned on one side; turn over and cook until other side is browned, about 10 minutes in total. When flipping cauliflower, brush with reserved marinade.

Grilling cauliflower, by Kimberley Stakal

Sprinkle tops of cauliflower liberally with half of the cheese; cover and cook until melted. Turn cauliflower over; repeat with remaining cheese.

Cauliflower done, by Kimberley Stakal

Serve immediately.

All images by Kimberley Stakal