Ingredients:

  • 1 large cauliflower head (about 1.5 pounds / 680g)
  • 3 tablespoons olive oil (45 ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon freshly ground black pepper (2.5g)
  • 1 teaspoon smoked paprika (optional, 2.5g)
  • 1 teaspoon garlic powder (optional, 2.5g)
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 tablespoon chopped fresh parsley (about 4g)
  • 1 teaspoon lemon juice (5 ml)
  • Pinch of red pepper flakes (optional)
  • Salt to taste
  • Crumbled feta or vegan cheese
  • Toasted pine nuts or chopped nuts
  • Lemon wedges

Instructions:

  1. Remove leaves and trim the stem end of the cauliflower. Slice into approximately ¾-inch (2 cm) thick steaks from the center, keeping as many intact as possible. Reserve leftover florets for other uses.
  2. In a bowl, mix olive oil, salt, pepper, paprika, and garlic powder. Brush generously on both sides of the cauliflower steaks.
  3. Preheat the grill or grill pan over medium-high heat until hot (about 400°F/200°C). Place the steaks on the grill and cook for about 4-5 minutes per side until golden and slightly charred. Check tenderness with a fork.
  4. In a small bowl, whisk together olive oil, chopped herbs, lemon juice, red pepper flakes, and a pinch of salt to prepare the herbed olive oil drizzle.
  5. Plate the grilled cauliflower steaks, drizzle with the herbed olive oil, and garnish with additional herbs, cheese, or nuts if desired. Serve immediately with lemon wedges on the side.