Prepare the cauliflower by removing all leaves and trim off any brown spots. Cut off the lower ⅛ inch of the stem and then with the stem facing upwards, cut down through the stem to make four steaks, each about half an inch thick.
Combine spice rub ingredients in a small bowl. Use a fork to crush any lumps. Drizzle olive oil and sprinkle spice rub over the cauliflower. Apply to both sides.
Fire up grill to 300-350°F, and set up for 2-zone cooking. Place grill mat on indirect size.
Place cauliflower steaks on grill mat. Close lid and cook until tender, usually 20 minutes. You should be able to glide a fork into them with little resistence.
Optional: Move cauliflower steaks to the direct side to create a seared finish. Flip regularly until done.
Remove from grill and serve immediately.
This delicious vegan BBQ cauliflower steak recipe and photos were created by TheOnlineGrille.com, we simply shared it. Please check them out for more great ideas!
1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
2 1/2 cups veggie broth (or use water and 2 bullion cubes)
2 teaspoon yellow curry powder
1 teaspoon coriander
1/4 teaspoon turmeric
3/4 teaspoon salt
3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
a squeeze of lime (tablespoon) or orange juice is nice too.
Garnish: Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.
Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
Puree until very smooth- either using an immersion blender or blender (in batches).
Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).
This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!
1/2 cup milk, or less depending on the size of the cauliflower
3/4 tablespoon cream
1/4 cup celery leaves, chopped
Thirty minutes before cooking, remove the lamb chops from the fridge and place on a rimmed baking sheet.
Evenly distribute the salt and rosemary leaves on both sides of the lamb chops.
Add the olive oil and butter into the Instant Pot. Set the sauté feature to 12 minutes.
Brown the lamb chops, one minute per side in batches of three.
Once all lamb chops have been browned, add the tomato paste and shallot. Cook for 1-2 minutes, until the tomato paste is browned. Stir frequently.
Deglaze with the beef stock.
Add lamb chops and their juices to the Instant Pot. Cover and cook on high pressure for 2 minutes.
Once cooked, release pressure immediately.
Place the lamb chops on top of creamed cauliflower, top with pan sauce and pickled red onions.
For The Creamed Cauliflower
Place the cauliflower, celery, garlic and chicken stock in a saucepan. Then, add enough water to cover. Bring to a boil over medium-high heat. Cook until softened, about 15 minutes.
Drain the liquid and then add the butter, salt, milk and cream. Using an immersion blender (or food processor or blender), puree the cauliflower mixture until it is creamy and smooth. Stir in the celery leaves.
This delicious recipe and photos were created by APleasantLittleKitchen.com, we simply shared it. Check them out for more great ideas!