California BBQ Cauliflower Steak Plate
California vegan barbecue plate reading a thick-cut cauliflower steak rubbed with smoked paprika and brown sugar then roasted hard and glazed with tomato barbecue sauce, plated with herbed green lentils and grilled zucchini ribbons for a deeply savory plant-led weekend dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425°F (220°C). Trim cauliflower stems flush and cut centers into two 3cm-thick steaks. Finely chop onion, mince garlic, slice zucchini lengthways into 5mm ribbons, pick parsley. Whisk 1/4 cup olive oil with smoked paprika, brown sugar, cumin, garlic powder, cayenne, 1 tsp salt, and black pepper.
Roast
Brush spice mixture over both faces of each cauliflower steak. Lay on foil-lined sheet pan, roast at 425°F 30 minutes, flipping at 18 minutes, until both faces turn deep amber and a knife slides through stem with light resistance.
Simmer
While cauliflower roasts, sweat onion and garlic in 2 tsp olive oil in a small saucepan over medium 3 minutes. Add lentils, vegetable stock, bay leaves, and 0.5 tsp salt. Bring to a boil 2 minutes, reduce to low, simmer covered 22 minutes until lentils are tender.
Build
Whisk ketchup, molasses, apple cider vinegar, mustard, and remaining 0.5 tsp smoked paprika until uniform glossy dark red.
Grill
Heat a grill pan over medium-high 3 minutes. Brush zucchini with remaining 1 tbsp + 1 tsp olive oil and 0.5 tsp salt. Lay on hot pan and char 4 minutes total, turning once, until striped and tender.
Glaze
Brush half the barbecue sauce over each roasted cauliflower steak and return to oven 6 minutes until glaze tightens and sets.
Plate
Stir parsley through lentils, mound on plates, lay cauliflower steak over each portion, drape zucchini ribbons alongside, drizzle remaining barbecue sauce, finish each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.