Serves/Yields: : 4 to 6 servings, depending on size of cauliflower head.
Yes, we used the word “steak” quite loosely here. But what an awesome way to announce your veganism to the world, by calling a slice of cauliflower a steak! You can grill this outside on the barbecue or indoors on a grill pan. The recipe also works well if you cut the cauliflower into florets and roast them in a single layer on a sheet pan.
* Nut free
* No added salt
* No added sugar
Ingredients for Cauliflower "Steaks":
- 1 cup (235 ml) orange juice
- 1/4 cup (60 ml) mild-flavored vegetable oil
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) soy sauce or tamari
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon Dijon mustard
- ½ teaspoon red chili flakes
- Salt, to taste
- Ground black pepper, to taste
- 1 extra-large head cauliflower
Ingredients for Citrus Glaze (optional):
- Reserved marinade
- 2 tablespoons (16 g) cornstarch
- 1/4 cup (60 ml) water
Instructions
To make the steak:
- In a shallow bowl or resealable plastic bag, whisk together orange juice, oil, lemon juice, soy sauce or tamari, garlic, mustard, and red chili flakes. Season to taste with salt and pepper.
- Carefully remove stem and leaves from cauliflower. Using a sharp knife, carefully cut entire head of cauliflower into “steaks” about .-inch to .-inch (1.3 to 2 cm) wide. (A large head should yield 5 or 6 steaks, with some florets left over. We call those “cutlets.”)
- Add steaks, and any leftover cutlets, to marinade and refrigerate overnight.
- Preheat grill or grill pan to medium-high heat. Add steaks in a single layer, reserving marinade for later use as glaze, if desired.
- Allow steaks to grill about 5 minutes per side, or until grill marks are prominent and cauliflower releases easily from the grill. (If it sticks too much, it isn’t ready to flip.)
- Flip and grill 5 minutes. Remove from grill.
To make the optional glaze:
- Place reserved marinade in a small pot and bring to boil. Reduce heat to simmer.
- In a small bowl, mix together cornstarch and water to make slurry. Slowly pour slurry into simmering marinade and stir to thicken.
- Remove from heat.
- Glaze will continue to thicken as it cools.
- Pour glaze over steak for extra-citrusy goodness..