Grilled veggies, especially cauliflower, take on a wonderful smoky flavor when grilled. These thick cut cauliflower steaks are best when charred on the edges, golden, and still a little crisp in the inside.
After you trim the cauliflower and remove the stem to establish a flat base, you can cut the cauliflower into thick slices or “steaks.” The steaks should be no more than an inch thick. Not all cauliflowers are equal, so you may need to grill or roast the cauliflower for longer than the recipe suggests to get the tenderness you desire.
Heat the grill to a medium high heat. If you prefer to roast in the oven, do so at a high heat of 450.
Place the cauliflower steaks on a sheet pan and brush both sides liberally with olive oil. I like to use a sprinkle of sea salt and freshly ground black pepper to season before grilling. The remainder of the spices will be added after the cauliflower is roasted.
Place the steaks on the grill and close the lid. Allow the cauliflower to become lightly charred and turn a golden color. The slices usually need to roast for about 10 minutes per side. They are usually a little crunchy on the inside.
After you remove the cauliflower from the oven or the grill, squeeze the lime juice over the steaks while still warm. Sprinkle with red pepper flakes. Stir gently to make sure that all of the cauliflower is coated with the lime juice and pepper mixture.
Chop the fresh cilantro. Sprinkle the cilantro and the toasted almonds on top of the cauliflower.
The cauliflower steaks can be served at room temp or warm. This is a great vegetarian side. I recently served the cauliflower with my tamarind shrimp. I also like it with a southwestern style fish or chicken dish. The lime and cilantro and red pepper flakes give it an extra pop.
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