Name: Grilled Cauliflower Steaks with Roasted Red Pepper Cream Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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 Red Rind; ¼ cup Extra Virgin Olive Oil; ¼ tsp Smoked Paprika; 2 Garlic Cloves; ½ tsp Sea Salt

AuthorMargaretCategoryHerb & Garlic, Red RindDifficultyBeginner

Yields4 Servings

Prep Time10 minsCook Time40 minsTotal Time45 mins

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

Roasted Red Pepper Cream Sauce

2 Red Peppers, Roasted

2 tbsp Nuts For Cheese Red Rind

¼ cup Extra Virgin Olive Oil

¼ tsp Smoked Paprika

2 Garlic Cloves

½ tsp Sea Salt

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.

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

Roasted Red Pepper Cream Sauce

2 Red Peppers, Roasted

2 tbsp Nuts For Cheese Red Rind

¼ cup Extra Virgin Olive Oil

¼ tsp Smoked Paprika

2 Garlic Cloves

½ tsp Sea Salt

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.

Grilled Cauliflower Steaks with Roasted Red Pepper Cream Sauce

Ingredients Directions