Ingredients:

  • 1 large head (approx. 2 lbs / 900g) cauliflower, stems intact
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Place the cauliflower head on the cutting board. Slice vertically through the center, cutting 1-inch (2.5cm) thick slabs. Reserve 2-3 center steaks that hold together; reserve remaining outer florets for another use.
  2. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, pepper, and red pepper flakes.
  3. Use a basting brush to coat both sides of each cauliflower steak thoroughly, ensuring the oil and spice mixture penetrates the crevices of the florets.
  4. Preheat grill to medium-high (approximately 400°F / 200°C). Place steaks directly over the heat and grill for 4-5 minutes per side without moving them, until deep mahogany-colored grill marks develop.
  5. Move the steaks to the cooler side of the grill (indirect heat). Cover the lid and cook for another 3-5 minutes to soften the core stem.