Preparing our Grilled Cauliflower Steaks is as simple as slicing a head of cauliflower, basting with a savory, seasoned paste, and cooking them on the barbecue. This flavorful entrée can be paired with a range of sides and salads, such as our Pepper Picnic Pasta, Grilled Portobello Mushrooms, and/or Curried Sweet Potato Salad. Enjoy the pure goodness of the plant-based lifestyle at your next outdoor gathering!
1 cauliflower head
2 tablespoons tamari, low-sodium
2 teaspoons Dijon mustard
I teaspoon garlic, granulated
1 teaspoon onion, granulated
1 teaspoon smoked paprika
Preheat grill to high.
Remove leaves and cut off bottom of cauliflower, then slice through the center to cut 3 to 4 steaks of about 3/4-inch thickness.
Mix all other ingredients in a small bowl to form a paste.
Brush paste on one side of cauliflower, then place seasoned-side down on the grill and brush remaining paste on top side.
Cook 5-6 minutes per side until charred and heated through.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.