BBQ Cauliflower Steaks
Though made without added sugar, the barbecue sauce in this recipe still has plenty of tang and sweetness from the reduced balsamic vinegar. Slather it on slices of cauliflower, then pop them on the grill for a delightful, healthier backyard treat.
Serves 4
Barbecue sauce:
- 6 oz. tomato paste
- ¼ c. tomato sauce
- 1 c. balsamic vinegar, reduced by half
- 2 tbsp. Dijon mustard
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
Steaks:
- 1 head of cauliflower
- Scallions, chopped, for garnish
- Parsley, chopped, for garnish
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Instructions:
- In a medium bowl, whisk together the barbecue sauce ingredients until smooth. Keep refrigerated until ready to grill.
- Cut the cauliflower into thick slices.
- Preheat the grill to medium-high heat. Brush the cauliflower with the barbecue sauce, and grill for 6–7 minutes, flipping once halfway through.
- Remove from the grill, and brush with any additional sauce. Garnish with the scallions and parsley before serving.
Tip: This sauce is really good slathered on just about everything—tofu, vegetables, seitan, chicken, or seafood. It will keep refrigerated for up to two weeks.
