Say goodbye to burger envy. Plant-based main dishes at summer cookouts are often sad after-thoughts, but not this showstopper.
Slabs of fiber-rich cauliflower show off on the grill thanks to a basting with this umami-packed sauce, which you can prepare ahead of time to make this recipe even speedier. Served with extra sauce and a sprinkle of smoky grilled scallions, this dish may even convert some meat-eaters in your bunch.
Whisk together honey, stock, sesame oil, lime juice, soy sauce, sambal, miso, and garlic in a medium saucepan over high. Bring to a boil. Cook, whisking occasionally, until thickened and reduced to 1 cup, about 5 minutes.
Trim away outer leaves from cauliflower heads. Cut heads in half lengthwise; cut a 1-inch-thick “steak” from each cauliflower half, to get 4 steaks total. Reserve remaining cauliflower for another use. Rub 4 teaspoons of the dressing over each steak.
Heat a large grill pan over medium-high, and coat with cooking spray. Add cauliflower steaks to pan; cook until tender and well marked, about 5 minutes on each side. Coat scallions with cooking spray, and place on grill pan. Cook, turning occasionally, until slightly wilted and charred, 2 to 3 minutes. Coarsely chop scallions, and sprinkle over cauliflower steaks. Drizzle with remaining sauce, and sprinkle with togarashi. Serve with lime wedges.
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