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Grilled Cauliflower Steak

Fire up the grill for a different kind of steak. Dad will love this delicious Grilled Cauliflower Steak by Chris Crary, Executive Chef of 1 Hotel West Hollywood, as a more sustainable and healthful alternative or the perfect side.

Published on: June 07, 2020

Grilled Cauliflower Steak


1 cauliflower, sliced into 4 steaks 1-2" thick
1 oz olive oil
Salt and pepper to taste
2 shallots, julienned 
2 garlic cloves, julienned
1/2 cup olive oil
1/2 cup walnuts, pieces toasted
14 sundried tomatos, quartered
2 tbsp capers, rinsed
1/4 cup golden raisins
1/4 cup red wine vinegar
10 parsley leaves to garnish

Optional: Chorizo Aioli 
1 cup chorizo, diced
2 oz olive oil or vegetable oil
1 shallot, sliced
1 garlic clove, sliced
1 cup mayonnaise  
1 pinch cayenne
1 pinch smoked paprika 


1. Preheat your grill. You are going to need it hot to char the cauliflower, just like a steak.
2. Slice the cauliflower into steaks. Depending on the size, it is generally four steaks approximately 1-2" in thickness. Don’t worry if some of it falls apart, just grill the little pieces as well.
3. Toss the steaks in a large bowl with olive oil, salt, and pepper.
4. Grill the cauliflower until it gets a dark char on each side. This will take 3-6 minutes per side depending on how hot your grill is. Try to leave it a little al dente in the center for some texture.
5. Make the topping by julienning your shallots and garlic. In a medium pot, add the 1/2 cup of olive oil, shallots, and garlic. Cook this on low until the vegetables are soft with no color.
6. Once the vegetables are cooked, add in the walnuts to toast them slightly.
7. Remove from the heat and add the final ingredients of the topping: sundried tomatoes, capers, raisins, and vinegar. Add it on top of your grilled cauliflower steaks, and garnish with parsley leaves.

Optional Chorizo Aioli
This aioli adds a nice spicy kick to the dish. Of course, you can leave it out if you would like the dish to remain vegan. Here’s how to make it.
1. Add the chorizo, oil, shallots, and garlic to a small sauce pot. Slowly caramelize the mixture on low heat, until the chorizo starts to brown and get crispy, then remove from heat and let cool.
2. Once slightly cool, place in a blender or food processor and puree until the mixture becomes as smooth as possible (you may need to add more oil).
3. Once pureed, add it to the mayonnaise with the cayenne and paprika. If you like it spicy, add more cayenne. Finish by adding dots of the aioli on top of your completed cauliflower.


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