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It’s no secret that we LOVE cauliflower here at Delish. From cauliflower baked ziti to cauliflower grilled cheese, no weird or wacky preparation has gone un-tried. Of all the different ways to prepare this lovely vegetable, grilling might be our favorite. The steaks still have a bit of crunch, and the super smokey flavor plays well with melty cheese and creamy ranch dressing. 😍It’s a must-try. Read on to make your grilled cauli the best it can be.

1. Cut Them Thin

Since we’re not parboiling our cauli steaks, you want to make sure to cut them thin enough. (That’s 3/4″ inch if you missed it in the recipe.) Too thick and they’ll be burnt on the outside before they’re cooked on the inside. Too thin, and they’ll cook too fast and you won’t get those lovely char marks.

2. Leave The Core In

I know this may seem counterintuitive, but it’s true! The core cooks at the same rate as the florets and is perfectly good to eat when tender. It’s also the only thing holding all the florets together—without it you’ll be flipping tiny pieces of florets instead of one big steak!

3. Season Generously

Don’t forget to salt both sides! No one likes a flavorless slab of cauliflower. No one.

Made it? Rate and comment below!

INGREDIENTS

  • 2 large heads cauliflower
  • 1/4 c. extra-virgin olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. shredded cheddar
  • Ranch dressing, for drizzling
  • 8 slices cooked bacon
  • 2 tbsp. finely chopped chives

DIRECTIONS

  1. Remove and discard leaves from each cauliflower head, then trim stem so that the cauliflower can lay flat on cutting board. (Leave the core intact!)
  2. Cut each cauliflower into thick “steaks” about 3/4″ thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
  3. Heat a grill or a grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on a grill. Brush the top sides with olive oil mixture and cook until tender and charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melted.
  4. Toss extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes.
  5. Drizzle cauliflower with ranch then sprinkle cooked bacon and chives on top.

Toelus

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