Just look at how beautiful this dish of Grilled Cauliflower Steaks with Fresh Tomato and Olive Relish is!
The other day I was planning to grill a steak for Allen so I decided I’d add these cauliflower steaks to the menu because I really didn’t want a heavy steak . Great decision. These were delicious, meat free and another perfect dish for my fresh tomatoes.
My cauliflower steaks are hearty, filling yet so low in calories, a great alternative when wanting to cut back on your meat intake. Providing Vitamin K, C and B, needed fiber, potassium and phosphorus, it is indeed a healthy alternative too.
Delicious! Grilled Cauliflower Steaks with Tomato and Olive Relish
I give instructions in the recipe of how to cut the cauliflower. Here’s a video that may be helpful. If you don’t cut the steaks right, you’ll just have a bunch of florets. https://www.youtube.com/watch?v=iKqd1lgmKCo.
Another recipe I have on my blog for cauliflower is Cauliflower mashed potatoes which is a healthier way to have mashed potatoes and a way to get more vegetables in to those kiddos. Here’s the link for that recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/
Grilled Cauliflower Steaks with Tomato and Olive Relish
Ingredients
For the Cauliflower
- 2 heads of Cauliflower
- pot of boiling water that salt has been added to taste like mild seawater
- 1/4 cup extra virgin olive oil
- zest of one lemon
- juice of two lemons
- 1/2 tsp za'atar (if you can't find use an Italian Seasoning)
For the Fresh Tomato and Olive Relish
- 2 cups Ripe fresh tomatoes that have been peeled and diced reserving the juices
- 1/2 cup Kalamata olives, pitted and halved, or roughly chopped if you prefer
- 2 tbsp extra virgin olive oil
- 1 Lemon, the juice and zest
- salt and pepper to taste
Instructions
- Place the first cauliflower upright (stem-side down) on a flat surface. Using a large knife trim a little off each end (sides) so that when you slit the cauliflower in half, each half will lie flat. Cut the Cauliflower in half. You will yield 2 steaks about 14 ounces each. Repeat with the other cauliflower. If you want thinner steaks, cut each half into halves.
- Bring about 6 quarts of water to a boil in a pot large enough to hole the cauliflower steaks. Add salt to the water and check for saltiness. You want it to taste like seawater. Layer a sheet pan with paper towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Using a slotted spoon or spatula carefully transfer the steaks to the sheet pan to drain.
- In a small bowl whisk together the extra virgin olive oil, the lemon zest, the lemon juice, and the za'atar. Remove the paper towel from the sheet pan insuring the cauliflower steaks are dry. then, pour the mixture over each steak turning to make sure each steak is generously covered. Cover and let marinate at least 30 minutes.
- Heat a grill or your inside grill pan to high. Place the steaks on the grill and cook until each side is a little charred, being careful to not break up the cauliflower.
- Place on a serving platter and top with the Tomato and olive relish. Drizzle with a little more olive oil if you like. Garnish with a little fresh parsley.
For the Tomato and Olive Relish
- Peel and dice the tomatoes over and added to a bowl to reserve the juice. Add the Kalamata Olives. Drizzle the olive, add the lemon juice, the lemon zest and salt and pepper to taste. Serve over the grilled cauliflower steaks.
