Grilled/BBQ Cauliflower – 2 Ways
GRILLED (BBQ) CAULIFLOWER 2 WAYS
This year thanks to my wife’s green thumb, we have a bounty of vegetables from our small garden. Last summer, we had so many tomatoes that we ended up making sun dried tomatoes, as well as canning tomatoes. We had lots of different varieties of chilis and we ended up drying them and making chili flakes, chili powder and chili oil. We distributed other vegetables to friends and neighbors and to the local food bank.
This winter we have a large number of cauliflower and cabbage. I am working on making ‘kimchi’ with the help of my son, but I decided to try and grill cauliflower. Having never done it before, I did a bit of research and it turned out very well. I will definitely make this again. If you don’t have a grill, you can broil in an oven or airfry or cook on a stovetop.
I decided to use a Berbere spice mix for the steaks, which has a rich earthy flavor; and a mix of ketchup and Sriracha sauce for the florets. The florets tasted like wings. If you don’t have the Berbere spice mix, feel free to use any spice mix, like curry powder or Mediterranean seasoning blend.
Here is my recipe:
(the reason it is 2 ways, is because you can only cut 2 or 3 steaks from 1 cauliflower and instead of wasting the rest, I used the remaining florets and grilled them too).
Ingredients:
Cauliflower, 1 whole
For the steaks:
Olive oil
Salt
Pepper
Paprika
Berbere (North African/Ethiopian) spice mix
For the florets:
Olive oil 2 tbsp
Tomato Ketchup 1 cup
Sriracha Chili sauce ¼ cup (or more to taste)
For topping (optional):
Sliced green onions
Chopped Cilantro
Chopped Green chilis
Method:
Wash the cauliflower and remove the stem and leaves.
Place on a flat surface and with a sharp knife cut in half down the middle.
Then cut a 1-2” thick slice on each side, to have 2 large steaks 1-2” thick.
Cut up the florets of the remaining cauliflower and place in a bowl.
Place the steaks on a flat plate.
Brush 1 side of the steaks with olive oil.
Sprinkle salt and pepper to taste.
Sprinkle paprika.
Sprinkle the Berbere spice mix.
Turn over and repeat on the other side and let sit while the grill heats up.
In a bowl mix the olive oil, ketchup and chili sauce and pour over the florets.
Carefully mix to evenly cover the florets with the sauce mix.
Light or turn on the grill.
Spray/brush the grate with olive oil.
(I used a separate grill basket for the florets which may fall through the grill).
Spray/brush the basket with olive oil.
When the grill is hot (400*F), place the steaks down on the grate.
Place the florets in the basket.
Turn after 5 minutes.
There should be nice char and grill marks on the steaks and some char on the florets.
Repeat every 5 minutes, till cooked through (about 15 minutes total).
Sprinkle the toppings if using.
Serve the florets as an appetizer and the steaks as an entrée with rice/fried rice.
