FOOD | VEGETARIAN | VEGAN | DIY DINNERS

Beautiful, Simple Cauliflower Steaks for Your Next Barbeque

Eating a healthy rainbow DIY Dinners #4

Another quick and easy DIY Dinner — or in this case…lunch! We barbeque all year round here in SoCal, but even if it’s too chilly to do that where you live, you can also pan-fry or sauté the components for these yummy sandwiches.

While you may have heard of portobello burgers because they have become a popular vegan option in many burger restaurants, you may not have heard of cauliflower “steaks.”

Cauliflower steaks are hearty and delicious; the bonus is that they pack a punch of nutrition! These little cruciferous wonders are high in antioxidants, B-vitamins, fiber, and phytonutrients — the organic components in plant foods that help reduce diseases like heart disease, cancer, and Alzheimer’s.

Cauliflower gets a bad rap. It has historically been served as a mushy, white side dish that doesn’t look or taste terribly appealing.

Not so with the cauliflower steaks! You know that saying, “eat the rainbow?” It means that while eating vegetables is terrific for your health, eating different colored vegetables is even better as they contain various vitamins, minerals, and nutrients. So, when you combine them, you are broadening the health benefits you get from plant foods.

There is orange, purple, green cauliflower, and the familiar white variety. While I like them all for variety and aesthetics, I usually buy purple because IT IS THE HEALTHIEST variety!

Purple cauliflower gets its color from anthocyanins, an antioxidant. Anthocyanins are also what give red cabbage and red wine their color.

Anyway you slice these steaks; you are in for a treat. I add grilled mushrooms and peppers and even melt a slice of my favorite vegan cheese, “Follow Your Heart” Smoked Gouda, on top.

Okay, I’m going to give you the recipe because my mouth is watering for one of these sandwiches right now!!

Ingredients: 2 heads of purple or orange cauliflower 2 Medium bell peppers 2 portobello mushrooms 2 tablespoons of olive oil 2 tablespoons balsamic or red wine vinegar 4 finely chopped basil leaves 1 teaspoon finely chopped garlic 1 ½ teaspoon salt 1 teaspoon agave

Optional: Cheese! I find smoked cheese is best — either regular dairy gouda or vegan gouda.

Prepping

Cutting the Cauliflower Steaks: Remove the outer leaves from the cauliflower base. Cut the stem away from the cauliflower. Put the stem side down and cut through the middle of the cauliflower head.

Divide them in half, and cut each half into about a 1-inch thick slab. Other Vegetables:

Cut two medium bell peppers lengthwise and de-seed — I prefer red, but you can use whatever you like.

Slice two portobello mushrooms or any mushrooms you like.

Marinade: Two tablespoons of olive oil Two tablespoons of balsamic or red wine vinegar 4 finely chopped basil leaves 1 teaspoon finely chopped garlic 1 ½ teaspoon salt (separated from the rest of the ingredients) 1 teaspoon agave

Mix together (omitting the salt)

Veggies on the Barbie

Preheat your grill to about 350 degrees F. Brush both sides of the cauliflower and one side of the peppers with marinade. Sprinkle half of the salt on the cauliflower and toss onto the hot grill salt side down. Put the peppers and mushrooms on the grill. Shut the lid and leave for about 5 minutes. When the cauliflower starts to slightly char, sprinkle the rest of the salt on the uncooked side, then flip over, and continue grilling for another 5–6 minutes. Do the same for the other vegetables, let the edges very slightly char before flipping. This gives it a nice smokey flavor.

In the final moment of grilling, place the cheese on top of the cauliflower and let it melt.

I like to pile my cauliflower steaks and veggies on a warm, toasty bun!

Take a look below at some of my former plant-based delights, most published right here in DIY Diaries, and until next time,

Bon appétit | Guten appetit | Buen provecho | Buon appetito

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