Cauliflower Steaks - BBQ flavored
Thick-cut cauliflower slices brushed with a smoky, BBQ-spiced marinade and roasted until golden and caramelised at the edges. Filling, fully plant-based and on the table in about 35 minutes - even cauliflower sceptics come back for these.
Ingredients
- 1 cauliflower
For the marinade:
- 3 Tbsp olive oil
- 1 Tbsp soy sauce or tamari
- 1 tsp tomato paste
- 1 Tbsp brown sugar
- ½ tsp cinnamon ground
- ¼ tsp cardamom ground
- 1 tsp coriander ground
- 1 ½ tsp turmeric ground
- ½ tsp ginger ground
- 2 tsp smoked paprika
- 2 tsp cumin ground
- 1 tsp lemon juice
- ⅛ tsp cayenne pepper
- 1 pinch salt
For serving:
- 1 tsp parsley fresh, chopped
- 2 tsp pine nuts lightly toasted
- ½ tsp red pepper flakes
- 2 Tbsp BBQ sauce vegan
- 2 wedges lime
Instructions
- Preheat the oven to 250C.
- In a small bowl, whisk together all the marinade ingredients. Set aside.
- Remove the leaves from the cauliflower and trim the base of the stem. Slice the cauliflower into thick slices, about 2 cm thick. You will get about 3-4 unbroken steak slices.
- Place the steaks on a cutting board and brush them generously with the marinade. Let them sit for about 10 minutes.
- Heat a large grill pan brushed with olive oil over medium heat.
- Carefully lay the steaks on the baking tray.
- Brush the top side of the steaks with the remaining marinade.
- Bake for about 10 minutes per side, or until golden and tender.
- Serve topped with the lightly toasted pine nuts, chopped parsley, a pinch of red pepper flakes and a squeeze of lime, alongside your favourite side dish.
Notes
Save the loose florets that break off the outer slices - roast them alongside the steaks and use them in salads or grain bowls. Leftovers keep in the fridge for up to 3 days; reheat in a hot oven to bring back the crisp edges. Check the label on your BBQ sauce and pick a vegan one, as some brands contain honey.