Going Back To Cauli

With the sun out and the temperatures warming up significantly, you may find yourself having the urge to eat or cook outside. Time to dust those barbecues off and get at it.

People sometimes struggle with side dishes or vegetables to compliment what tends to be a meat dominated arena. However, I know of very few people that don’t like grilled vegetables, so I’ll give a real knock out to add to your repertoire.

This can be served as a standalone vegetarian meal, but I find grilled marinated leg of lamb to be a happy companion to the dish.

This is an absolute stunner when you can get a hold of Grand Dowdell’s or Lucy Vogt’s homegrown cauliflower. So take notes, try it a few times and be prepared to be blown away come cauliflower season.

Grilled Cauliflower Steak

When local cauliflower comes into season, grilled cauli becomes even more spectacular PHOTO: Jeffery Mickelson

Serves two as a main, or three to four as a side


1 head of cauliflower

For the marinade:

3 garlic cloves, crushed

1/2 red onion, minced

Good handful of fresh parsley and marjoram, roughly chopped (I’ve also used a mix of rosemary and parsley)

Approx. 1/4 cup of good quality olive oil, possibly more

2 tbsp red wine vinegar

1 tbsp birch syrup

Salt to taste

Fresh coarse ground black pepper, to taste

To finish:

Rough bread crumbs from one slice of sourdough or country rye bread

(no crust), toasted until crisp


· Take your slice of sourdough bread, remove the crust and roughly chop fairly small. Place the bread on small sheet pan and carefully toast until thoroughly dry and well browned. Reserve.

· Combine all ingredients for the marinade in a bowl. Taste and adjust, add more salt and vinegar if you desire more acidity. Make sure all ingredients are completely covered with the olive oil.

· Take head of cauliflower and carefully shave the outside on both sides to square the head off. (Use the trim to make a cauliflower puree or soup.)

· Carefully make two slices down the middle of the cauliflower, cutting down the stem to keep it intact, making two large steaks.

· Use just enough of the marinade to cover the steaks, reserve the rest. Marinate the cauliflower for two hours or a maximum of six hours.

· Preheat barbecue to maximum heat setting. Place the steaks on the grill and cook over direct heat for three to five minutes per side, about 10 minutes total. If the stem and cauli are not yet tender, move the steaks off direct heat and cook on the side of your barbecue covered until tender or five to eight minutes.

Alternatively place in a hot oven (400°F) and roast for five to eight minutes or until tender.

  • To serve, place on a plate, add bread crumbs to the remaining marinate and spoon over each steak. This side sauce is also delicious with grilled meats.

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