Grilled Cauliflower Steaks and Scallions - Fall Grilling Series

Embrace the arrival of fall with delightful recipes from the Fall Grilling Series that capture the essence of the season. Grilled Cauliflower Steaks and Scallions offer a perfect way to enjoy the crisp air and vibrant autumn colors while savoring a delicious meal.

This dish combines the hearty texture of cauliflower with the subtle sweetness of grilled scallions, all enhanced by a zesty ginger and lime dressing. As the leaves change and temperatures drop, gather around your grill to create a meal that's both satisfying and seasonal.

The key to this recipe is slicing the cauliflower into steaks from the middle, ensuring they hold together beautifully on the grill. With a sprinkle of gochugaru and toasted sesame seeds, this dish is sure to become a fall favorite.

Fire up the grill and enjoy the flavors of autumn with this simple yet flavorful recipe. Whether hosting a weekend cookout or enjoying a quiet night outdoors, this dish adds a seasonal twist to your fall grilling lineup.

Serves 4

Grilled Cauliflower Steaks and Scallions Ingredients

• 1 large head of cauliflower
• 6 tablespoons vegetable oil, divided, plus more for grill
• 1 bunch scallions, trimmed
• Kosher salt, freshly ground pepper
• 1 1-inch piece ginger, peeled, grated
• 1 garlic clove
• ½ cup (packed) fresh cilantro leaves
• 2 tablespoons fresh lime juice
• Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

Grilled Cauliflower Steaks and Scallions Directions

1. Remove leaves and trim the stem of the cauliflower, leaving the core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose).
2. Prepare a grill for medium-high heat and lightly oil the grates. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, griddle plate, or gas griddle, tossing often, until cooked through, 5–7 minutes.
3. Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. of oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
4. Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds, and drizzle with sesame oil. Serve with cilantro sauce alongside.

Taken from bonappetit.com