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Grilled Cauliflower Steaks
These grilled cauliflower steaks served with a smoky eggplant spread and a charred corn relish prove just how delicious a vegan meal made entirely on the grill can be!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 540 kcal
Ingredients
For the cauliflower steaks:
- 2 heads cauliflower
- Vegetable oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
For the grilled eggplant puree:
- 1 head garlic
- 1 large eggplant
- Vegetable oil
- Pinch of salt plus more for seasoning the puree
- Pinch of freshly ground pepper
- 2 tablespoons tahini
- Juice of 1 lemon
- ¼ teaspoon paprika
For the grilled corn relish:
- 1 large ear corn
- 1 jalapeño
- 1 to mato cored and diced
- 2 scallions chopped
- 1 tablespoon flat leaf parsley chopped
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Pinch of salt
- Pinch of freshly ground pepper
Instructions
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Prepare a charcoal fire on the grill.
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While the coals are heating, prepare all of the vegetables for grilling:
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Remove the outer leaves from each cauliflower head. Cut off the bottom stem end to create a flat base. Resting the cauliflower on the stem, cut the remaining head in half lengthwise, then trim away the sides, reserving them for another use. You should be left with 2 thick slices from each cauliflower head for a total of 4 steaks. Brush both sides of each steak with vegetable oil and season with salt, pepper, paprika and garlic powder.
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Wrap garlic in aluminum foil. Pierce eggplant halves a few times with a paring knife. Brush the flesh with vegetable oil and season generously with salt and pepper. Brush corn and jalapeño with vegetable oil.
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When the coals are glowing, place the vegetables on the grill rack. The garlic will take the longest, about 25-30 minutes, so place it on the grill about 15 minutes before the other vegetables. Then place the cauliflower steaks and eggplant (placed flesh side down first) in the center over the most direct heat, and the corn and jalapeño on the outer edges of the heat. Cook the eggplant for about 10-12 minutes or until completely soft and blackened in some spots, flipping once with tongs. Cook the cauliflower steaks for about 4-5 minutes per side. Monitor the corn and jalapeño, turning once or twice with tongs. If cooked on indirect heat, they should take about the same time as the cauliflower steaks and eggplant.
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Pull the garlic, eggplant, corn and jalapeño off of the grill and transfer the cauliflower steaks to an upper warming rack to stay warm while the eggplant spread and corn salsa are prepared (alternatively you can keep the steaks warm in a 200 degree oven).
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To make the eggplant spread, allow the eggplant to cool slightly, then scoop the flesh away from the skins and transfer to a food processor along with 2-3 roasted garlic cloves (reserve the remaining roasted garlic for another use), tahini, lemon juice, paprika, salt and pepper. Blend into a smooth and creamy puree. Taste and adjust seasonings as necessary.
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To make the corn relish, allow corn and jalapeño to cool slightly. Slice corn kernels from the cob and transfer to a bowl. Slice open jalapeño and remove the seeds, then chop finely and add to bowl along with tomato, scallions, parsley, olive oil, vinegar, salt and pepper. Stir to combine.
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To serve, place a spoonful of eggplant spread in the center of a plate and spread into a thin circle using an offset spatula or the back of a spoon. Place a cauliflower steak on top of the spread and top with corn relish.
Recipe Notes
- The roasted garlic for the eggplant spread will take the longest, so if you add it to the grill first and then add the cauliflower steaks, eggplant, corn and jalapeno about 15 minutes later, everything should be finished around the same time.
- The best part about this Grilled Cauliflower Steak recipe is that all of the components are cooked on the grill, and you can grill all of the ingredients at relatively the same time.