Doesn’t this just make you want to grill up some cauliflower and douse it in cheesy, creamy, red pepper sauce before settling down for an evening with Bob Odenkirk?
Grilled Cauliflower Steaks with Roasted Red Pepper Cream Sauce
Product
Herb & Garlic Butter, Smoky Gouda
Servings
4 Servings
Total Time
50 Mins
Doesn’t this just make you want to grill up some cauliflower and douse it in cheesy, creamy, red pepper sauce before settling down for an evening with Bob Odenkirk?
Ingredients
-
½ stick Nuts For Butter™ Herb & Garlic, Apx. 4 Tbsp, Room Temperature
- 1 Cauliflower Head
- 1 tbsp Extra Virgin Olive Oil
- 1 Lemon, Juiced, Apx. 1 Tbsp
- 2 Garlic Cloves
- ¼ tsp Sea Salt
- ¼ tsp Pepper
- 2 Red Peppers, Roasted
-
2 tbsp Nuts For Cheese™ Smoky Gouda
- ¼ cup Extra Virgin Olive Oil
- ¼ tsp Smoked Paprika
- 2 Garlic Cloves
- ½ tsp Sea Salt
Cauliflower Steaks
Roasted Red Pepper Cream Sauce
Directions
- Heat the oven to 420 F. Add the red peppers to a parchment lined sheet and cook for 40 minutes, flipping halfway.
- Meanwhile, heat the barbeque to medium and prepare your herb butter by mixing the garlic butter, olive oil, lemon juice, minced garlic, salt and pepper together.
- Slice your cauliflower head lengthwise into ‘steaks’ and take a brush and brush both sides of the cauliflower steaks, reserving some of the butter mixture for basting on the barbeque.
- Add the cauliflower steaks to the grill and cook for 10 minutes on each side (or until soft). Add the remaining of the butter to each side while cooking.
- Once cooked set aside and prepare the red pepper sauce by adding all of the ingredients into a high-powered blender and blend until smooth.
- Serve with lemon wedges and green onion or parsley.
