Italian · Dinner
Grilled Cauliflower Steak with Cheese
A thick cauliflower cross-section is char-grilled until florets blacken and the core turns tender, then finished under the broiler with fontina and Parmesan until molten. Olive oil, garlic and lemon zest season the crust, with parsley and chili flakes scattered over for a rustic Italian steakhouse-style plate.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
368Calories
16.8gProtein
26.3gFat
18.1gCarbs
5.4gSugar
6.2gFiber
894mgSodium
38mgChol
10.8gSat Fat
792mgPotassium
381mgCalcium
1.6mgIron
0.4mcgVitamin B12
108mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
low-calorie
low-chol
Instructions
1
Prep
Slice the cauliflower through the core, keeping the stem intact. Pat dry, brush with olive oil, season with salt and pepper, and rub with minced garlic.
2
Grill
Place on medium-high heat 6 to 7 minutes per side, turning once, until deep char marks form and a knife slides into the core with slight resistance.
3
Finish
Transfer to an oven-safe tray, scatter fontina and Parmesan over the top, and broil on high 2 to 3 minutes until cheese melts and browns.
4
Plate
Move the steak to a plate, squeeze over lemon juice, scatter lemon zest and parsley on top, sprinkle chili flakes, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz424g, a thick center-cut steak from about half a medium head cauliflower steak
- 3 tbsp3 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 oz56g fontina cheese
- 1 oz28g Parmesan cheese
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp chili flakes
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
