Meatless grilling series: cauliflower steaks

The hearty texture mimics a carnivorous dish.

Cauliflower isn't an ingredient you'd normally think to grill, but "these faux steaks are simple to make and provide a great source of antioxidants, vitamin C, and fiber," says Rachael DeVaux, R.D., a recipe developer based in Seattle.

Also in this series: Eggplant Parm Paninis, Argentinian Skewers, andCorn in the Husk


1 cup packed parsley
1 cup packed cilantro
½ cup olive oil
1 lime, juiced
2 tablespoons chopped red onion
¼ teaspoon red pepper flakes
½ teaspoon ground pepper
½ teaspoon sea salt


1 large head cauliflower
½ teaspoon cumin
½ teaspoon chili powder
2 tablespoons chopped cilantro
Salt and pepper, to taste



To make the herb sauce, combine all ingredients in a food processor or blender until well combined.


Fire up the grill to medium heat.


Slice cauliflower in half down the middle from top to bottom. Take one of the halves and make another ½- to 1-inch cut horizontally to form a large, flat cauliflower "steak." Continue this step until you have used up all of the cauliflower.


Spray both sides of the cauliflower steaks with olive oil and squeeze any remaining lime juice over the top. Season with salt, pepper, cumin, chili powder, and chopped cilantro. Place on the grill for about 10 minutes, or until tender, then flip to cook another 5 minutes.


Remove from the grill and drizzle the herb sauce on top.