androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Grilled Cauliflower Steaks with tahini dressing

Laura Romeo - Weber Grill Expert

Difficulty: easy
Fuel Type:
  • People

    Serves 3

  • Prep Time

    10 min.

  • Barbecue Time

    30 min.

Ingredients
Instructions

the Ingredients

Grilled Cauliflower Steaks With Tahini Dressing
  • Completed step 1 cauliflower head
  • Completed step 3 tablespoons olive oil, divided
  • Completed step ½ cup raw almonds
  • Completed step ¼ cup currants
  • Completed step ½ cup fresh mint leaves
  • Completed step ½ cup Greek (or plain) yoghurt (optional)

Turmeric and Chilli seasoning:

  • Completed step 1½ teaspoon sea salt
  • Completed step 1½ teaspoon turmeric powder
  • Completed step ¾ teaspoon ground cumin seeds
  • Completed step ¾ teaspoon dried oregano
  • Completed step ½ teaspoon dried chilli flakes
  • Completed step ½ teaspoon freshly ground black pepper

Tahini Dressing:

  • Completed step 4 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 2 teaspoons tahini
  • Completed step 2 teaspoons honey or maple syrup
  • Completed step ½ teaspoon Dijon mustard
  • Completed step Sea salt, to taste
  • Completed step Freshly ground black pepper, to taste

Instructions

This dish is not only perfect for vegetarians, as it can be adapted for vegans too (leave out the yoghurt). It also makes a terrific side dish.
  • Combine the seasoning ingredients in a small bowl. Sit the cauliflower on a bench, stalk side up. Cut three steaks from the cauliflower, approximately 1cm thick, you will need a section of the stalk to keep the steaks together. Reserve the left-over floret for another use. Brush both sides of the steaks with 1 ½ tablespoons of olive oil and season all over with the seasoning. To make the dressing; whisk together all of the tahini dressing ingredients together in a small bowl or jar.
  • Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a perforated grill pan or Weber Ware frying pan.
  • Once the barbecue has preheated, add the almonds to the pan and toast for 4 minutes over direct medium heat, stirring occasionally. Remove from the barbecue once toasted.
    Once the barbecue has preheated, add the almonds to the pan and toast for 4 minutes over medium heat, stirring occasionally. Remove from the barbecue once toasted.
  • While the almonds are toasting, place the cauliflower steaks onto the barbecue and cook over direct medium heat for 10 minutes. After 10 minutes, using a metal spatula, flip and continue to cook for a further 10 minutes.
    While the almonds are toasting, place the cauliflower steaks onto the barbecue and cook over medium heat for 10 minutes. After 10 minutes, using a metal spatula, flip and continue to cook for a further 10 minutes.
  • If the steaks are not yet tender, brush the steaks, using the remaining 1 ½ tablespoon of olive oil, flip and cook for 4 minutes. Brush one last time with the oil, flip and cook for a final 4 minutes, or until the steaks are tender.
  • Roughly chop the almonds. Serve the cauliflower steaks with the chopped toasted almonds, currants, mint leaves, yoghurt and tahini dressing.

Recipe tips

To cook any leftover cauliflower, lightly coat with olive oil, salt, pepper and roast the florets for 30 minutes over indirect medium heat (190°C to 230°C). Alternatively, grill them over direct medium heat for 25 minutes, turning as needed.

What do you need?

Recommended Tools

More Recipes

You May Also Like