When the sun is out and the warmer weather is here, this is one of my favourite meals to enjoy. These cauliflower steaks are a delicious vegan dish and perfect for those who are also fasting for lent. I absolutely love grilled vegetables and now that the warmer days are ahead of us, its more grilling. I have dressed them to impress with caper berries, a citrus tahini vinaigrette and a garnish of breadcrumb gremolata for a crunchy fresh flavour finish. They make for a wonderful meal served on rice or even your favourite pasta. Also, a great side to any fish or protein. The grilling time of the cauliflower may vary depending on the thickness of your steaks or the heat of your bbq.

Looking for another delicious cauliflower recipe, head to my Cauliflower Yaxni for a flavourful and comforting tomato braised version.

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Grilled Cauliflower Steaks with Tahini Vinaigrette and Crispy Breadcrumb Gremolata

Total Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: Cypriot

Yield: 4 people

Materials

• 1 large cauliflower head
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/2. tsp fresh ground pepper
• 1/4 cup pickled caper berries drained

Tahini Vinaigrette

• 1/3 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp grainy dijon mustard
• 2 tbsp tahini sesame paste
• salt to taste

Breadcrumb Gremolata

• 3 tbsp Panko or gf breadcrumbs
• 1 tbsp extra-virgin olive oil
• 1/4 cup finely chopped Italian flat leaf parsley with stems
• zest of one lemon

Instructions

• To make vinaigrette, place all ingredients in a medium bowl and whisk until creamy.
• To make gremolata, heat the oil in a small pan over medium heat. Add breadcrumbs and saute until slightly golden. Let slightly cool and mix in a bowl with parsley and lemon zest.
• To make cauliflower, heat grill over medium-high heat and oil grill well.
• Remove the outer leaves from cauliflower head. Cut off the bottom stem end slightly so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife and carefully cut the head into 4 thick or 5 moderate “steaks.” . Don’t worry if the end pieces fall apart, you can grill them as well.
• Carefully brush all sides of cauliflower with oil and season with salt.
• Grill cauliflower for 5 to 6 minutes per side or until each side is slightly charred and cauliflower is tender. Remove from the grill and place on serving platter.
• Top with capers, drizzle with tahini vinaigrette and finish with a garnish of gremolata.