Cauliflower steaks, all smoked-up


Since we became those people – the kind who own two types of barbecues – earlier this summer, we’ve been experimenting a lot with charcoal versus gas. Overall I’d say we’ve found most barbecued foods turn out better using the charcoal, big egg-style grill because you just can’t beat that smoky flavour. That was definitely the case during our second run at cauliflower steaks a few days ago.


Geir’s plate

Last summer, we grilled cauliflower steaks for the very first time, and loved them. I figured they’d be hard to beat. This time, I marinated them for about an hour (simple stuff like oil, balsamic, white wine vinegar, garlic, herbs, lemon), and we heated up an Emile Henry stone inside the charcoal grill. As you can see in the photo, the steaks got a lot more colour, and around the edges, the florets became crispy and heavenly. The cauliflower soaked up the smoke more than we had anticipated – and it worked perfectly.

Accompanying the steaks was a spicy corn and tomato salad with chunks of goat paneer, as well as some freshly-made garlic scape pesto. Also, a dollop of goat’s milk Greek yogurt, just for fun. All the goat products were from our favourite goat farm, Ran-Cher Acres.

I still can’t get over the incredible texture of cauliflower steak. It takes a while to cook them through – about 20-25 minutes – but the consistency and flavour is worth it. And if you’re wondering – yes – they are extremely filling!

fresh off the grill (left) my plate (right)

fresh off the grill (left)
my plate (right)

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