Grilled Cauliflower Steaks

Name: Grilled Cauliflower Steaks
Total time: 25 min
Ingredients: 2 small heads cauliflower, stems trimmed (about 1 ½ pounds); 1/4 cup extra-virgin olive oil, plus more for drizzling and greasing the grates; Kosher salt; 1/2 cup finely chopped dill fronds and stems; 3 tablespoons lime juice (from 2 limes); 1 fresh chile, such as serrano or Fresno, seeded if desired, finely chopped; 3 tablespoons roasted, salted peanuts, coarsely chopped

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Total: 25 minutes

Servings: 4

Author : Ali Slagle

cauliflower dill peanut

Ingredients

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2 small heads cauliflower, stems trimmed (about 1 ½ pounds)1/4 cup extra-virgin olive oil, plus more for drizzling and greasing the gratesKosher salt1/2 cup finely chopped dill fronds and stems3 tablespoons lime juice (from 2 limes)1 fresh chile, such as serrano or Fresno, seeded if desired, finely chopped3 tablespoons roasted, salted peanuts, coarsely chopped

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Instructions

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Step 1

Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It’s OK if they don’t stay together.) Transfer large pieces that won’t fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.

Step 2

To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.

Step 3

When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.

Step 4

Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.

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