Herbed cauliflower steaks grilled to perfection with a light smokey flavor paired with a fresh and light tomato salad to add some color to your plate!
One whole cauliflower head
3 cloves garlic, minced
Herb de Provence/Italian spices
Salt and pepper to taste
6 medium/large tomatoes
1 cup feta, crumbled
1/2 red onion
1/4 cup fresh basil
Salt and pepper
Olive oil (optional)
Light Pit Barrel® according to instructions for grilling.
Remove leaves from stem end of cauliflower and place cauliflower core side down on a work surface.
Using a large knife, slice cauliflower head into four even ½ inch “steak pieces”.
Combine remaining ingredients in a bowl and generously brush both sides of the cauliflower steak.
Place on hot Pit Barrel® (works really well with GrillGrate too), allow to cook for 10 minutes on each side.
While allowing steaks to cook, begin dicing tomatoes.
Chop onions and basil before combining with tomato.
Drizzle with salt, pepper (and olive oil if desired).
Serve tomato salad on side with cauliflower steak.