Grilled Cauliflower Steaks
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Grilled Cauliflower Steaks Piccata Style
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Category
Vegetables
Ingredients
- 1 garlic bulb
- Fustini's Robust SELECT olive oil
- salt and pepper to taste
- 1 teaspoon capers
- zest from 1/4 lemon
- 1 tablespoon fresh parsley
- 1/4 teaspoon Fustini's Sicilian Lemon balsamic
- 1 tablespoon Fustini's Gremolata olive oil
- 1 head cauliflower
- Fustini's Robust SELECT olive oil
- salt and white pepper
Ingredients
Directions
- Preheat oven to 375 degrees. Place garlic on a metal sheet pan and drizzle with Fustini's olive oil. Season with salt and pepper. Place the garlic in the hot oven for 20-30 minutes, or until golden brown and softened. Let cool to room temperature. Cut in half crosswise and squeeze out the soft roasted garlic meats.
- Place the roasted garlic, capers, lemon and parsley on a cutting board. Drizzle with Fustini's Sicilian Lemon balsamic and Gremolata olive oil. Toss and chop until paste forms. Transfer to a bowl and drizzle with more olive oil if needed.
- Prepare a hot grill. Cut the cauliflower into 1-1 1/2 inch steaks. Drizzle the steaks with Fustini's Robust Single Varietal olive oil and season with salt and pepper. Grill until marks for or the cauliflower has slightly browned, 3-5 minutes. Turn the steaks over and cook on the other side until done, another 3-5 minutes. Arrange on a serving plate and spread with the herb caper mixture.