Recipe: Grilled Cauliflower with Lemon and Parmesan

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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.

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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.

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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.

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

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Serve immediately.

All images by Kimberley Stakal

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