Bring some spice into your summer celebration with this fiery hot BBQ flavored cauliflower dish. Even vegan’s like steak---cauliflower steak, that is. Which is what you will be grilling for the base of this dish. Those on the edge can feel free to add more hot sauce than the recipe calls for and let the fireworks begin!
Author: Mark Reinfeld - The Doctor & The Chef
Recipe type: Entree
Serves: Serves 4-6
1 large head cauliflower, sliced into 5 or 6 thin ‘steaks’, 4 cups flowerettes
3 tablespoons olive oil, water or vegetable stock
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
1 cup corn, fresh or frozen
½ cup diced red onion
¾ cup BBQ sauce
1 tablespoon hot sauce, or to taste
¾ teaspoon chili powder
¼ teaspoon chipotle powder
2 tablespoons finely chopped cilantro
Cilantro sprigs for garnish
Preheat the grill. Slice the cauliflower from top to bottom into 5 or 6 ½ inch ‘steaks’. Place olive oil, salt, and pepper into a small bowl and whisk well. Using a basting brush, baste both sides of the cauliflower and grill until char marks appear, and the cauliflower is just tender, approximately 4 minutes on each side depending up on the heat of the grill.
Slice the cauliflower into small flowerettes, using 4 cups for this recipe. Place in a large bowl.
Add the remaining ingredients and mix well. Garnish with cilantro sprigs before serving. Serve warm or room temperature.
Variations You can grill the corn! Top with toasted pine nuts. You can also roast the cauliflower instead of grilling it. To do so, Preheat the oven to 400°F. Cut the cauliflower into small flowerettes. Add to a bowl with olive oil, salt, and pepper, and mix well. Transfer to a baking sheet and bake until just tender and golden brown, approximately 35 minutes.