Grilled Cauliflower Steak Sandwich Recipes

CAULIFLOWER STEAKS

Steps:

• Whisk all ingredients into a 9 X 13-inch pan
• Cut cauliflower steaks and lay them flat in the marinade.
• Cover and refrigerate
• Flip cauliflower steaks over to marinate the opposite sides.
• Mix marinade ingredients
• Cut the red onion into large equal chunks.
• Clean and remove stems from mushrooms.
• Leave tomatoes whole
• Combine in an airtight container with marinade.
• Soak skewer sticks in water for hours before cooking vegetables.
• When ready to grill, separate vegetables into individual skewers.
• Follow the direction for chimichurri sauce on the attached link.
• Pre-heat grill to 400 degrees.
• Remove cauliflower steaks from marinade.
• Place steaks on the hot grill.
• Cook for 15 minutes, rotating every 7 or so minutes.
• Use a grill press on each cauliflower steak for a minute or so while cooking.
• Remove from grill and return to the pan with extra marinade.
• If grilling vegetables, cook mushrooms and onions for 10 minutes (last 10 minutes while cauliflower is cooking)
• Grill the tomatoes for 5 minutes.
• If making quinoa, follow the directions on the attached link.
• Place a serving of quinoa in a base of a shallow bowl or plate.
• Add a cauliflower steak and a spoonful of grilled vegetables.
• Drizzle with chimichurri sauce.

GRILLED CAULIFLOWER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
• Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.

GRILLED CAULIFLOWER STEAKS

Steps:

• Remove the outer leaves from each cauliflower head. Cut off the bottom stem end 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 to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, and honey.
• Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon-olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.

GRILLED CAULIFLOWER STEAK

Steps:

• Heat a grill to medium or about 350 degrees F.
• Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board.
• Resting the cauliflower on the stem cut the head into 2 very thick or 3 more moderate "steaks." Reserve side or small pieces that break off in small bowl.
• Brush one side of each cauliflower steak with the olive oil.
• In a small bowl mix remaining ingredients except parsley. Sprinkle evenly over both side of cauliflower.
• Place cauliflower carefully on grill, close cover and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill.
• Sprinkle with chopped parsley if desired. Serve immediately.

GRILLED CAULIFLOWER "STEAK" BURGERS

Steps:

• Preheat your grill to medium, about 350 - 400 degrees Fahrenheit.
• Peel the leaves off of the heads of cauliflower and cut the stem off of the bottom. Sit the heads upright on the flat cut bottom and, with a sharp chef's knife, cut into in 1-inch thick slices. Generally, you can only get 2 good steaks out of one head of cauliflower, the slices from the middle. Reserve the two middle slices and safe the outer sections for later use. Repeat with the second head of cauliflower.
• Brush both sides of the cauliflower slices with olive oil and season with salt and pepper.
• Cut the Ciabatta buns in half and brush the insides with olive oil, so that they'll be ready to grill when it's time. Set aside.
• Place cauliflower on the grill and cook, flipping occasionally, until golden brown on both sidesand fork-tender in the middle, 10-15 minutes. Add provolone and cook until melted, about 1 more minute. Remove cauliflower steaks from the grill and set aside. Place the buns over the warm grates and cook until toasty, 1-2 minutes. Remove.
• Smear the insides of the buns with Dijon mustard and mayonnaise. Lay cauliflower on bottom bun and top with arugula and red onions. Close with the top bun, slice in half if desired, and serve.

GRILLED CAULIFLOWER 'STEAK' SANDWICH

Steps:

• Heat grill to medium heat.
• Mix garlic and 1 tsp. oil until blended; brush onto both sides of cauliflower slices.
• Grill 5 to 7 min. or until tender, turning frequently.
• Mix mayo and chives until blended; spread onto 4 bread slices. Fill bread slices with cheese and cauliflower to make 4 sandwiches.
• Brush outsides of sandwiches with remaining oil. Grill 4 to 5 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

LOADED GRILLED CAULIFLOWER

Steps:

• Remove and discard leaves from each cauliflower head, then trim stem so that the cauliflower can lie flat on cutting board. (Leave the core intact!)
• Cut each cauliflower into thick "steaks" about 3/4" thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, garlic powder, and paprika. Season mixture with salt and pepper.
• Heat a grill or grill pan to medium. Brush one side of each steak with olive oil mixture and place the brushed side down on the grill. Brush the top sides with olive oil mixture and cook until tender and both sides are charred in spots, about 8 minutes per side. Top each cauliflower with cheese and cook until melty.
• Toss any extra florets in the olive oil mixture and grill, turning often, until charred and tender, about 6 minutes.
• Drizzle cauliflower with ranch dressing, then sprinkle cooked bacon and chives on top.

GRILLED CAULIFLOWER STEAKS

Steps:

• Preheat grill to medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
• Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.

CAULIFLOWER STEAK WITH TURMERIC AND GARLIC

Steps:

• Preheat the oven to 200°C.
• Trim the stem of the cauliflower and remove the leaves, but leave the core in tact.
• Using a large knife, cut the cauliflower from top to base into three or four 3/4-inch-thick steaks. Season each steak with salt and pepper on both sides.
• Heat 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
• Bring together the ginger, cumin, turmeric and mix in a tablespoon of olive oil. Brush or spoon the mixture on the cauliflower steaks.
• Place this on the baking tray and roast for around 15 minutes, until tender.
• Cook the quinoa as instructed, serve the cauliflower on top and garnish with the coriander and some mixed salad.

GRILLED CAULIFLOWER STEAKS

Steps:

• Trim leaves from cauliflower heads and slice off just enough of the stem so the head will sit flat.
• Place one cauliflower head upright on a cutting board and starting at the center cut in half from the top straight down with a sharp knife. Cut 1 to 1 1/2 inch thick slices from each half, leaving the stem intact. Repeat with second cauliflower head so you have 4 equal steaks. (Reserve remaining cauliflower for another use. See recipe note #1)
• Heat a gas or charcoal grill to medium.
• Brush each side of cauliflower steaks with olive oil and season generously with salt and pepper.
• Grill cauliflower steaks for 7 minutes on the first side to develop visible grill marks. Gently flip with tongs and grill 5 to 7 minutes more to your desired tenderness. During the last minute of grilling, top each steak with a pat of butter to melt into all of the crevices. Transfer to platter along with lemon wedges (optional), and garnish with parsley; serve immediately.