When slicing the head of cauliflower, try to have as much stem included as possible. The stem is what holds the cauliflower into “steaks” or one large slice. You’ll definitely have some random small broken pieces, but hopefully you’ll have at least 2 slices that are whole “steaks”.Grill Baskets - Some days we just don't want to bother with carefully managing every single chunk of cauliflower. Throw them all into a grill basket and grill from there. Easy-peasy.
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1mediumhead of cauliflower, sliced about 1/2” thick
1/2teaspoon(2.5ml)dried thyme(or herbs of choice)
1/2teaspoon(2.5ml)lemon pepper seasoning or seasoning salt
Pre-heat grill to medium-high to high heat. Scrape the grill grates to make sure they are clean.
In bowl, combine oil, Worcestershire sauce, dried herbs, lemon pepper/seasoning salt, garlic powder, and onion powder. Whisk ingredients together. Brush the marinade on both sides of the cauliflower slices. Sprinkle salt and pepper to top of steaks to taste.
Gently place marinated cauliflower steaks on grill. Cook the steaks for about 2-4 minutes each side, or until nicely charred with crispy edges.
Lay steaks on platter and sprinkle with cheese while the cauliflower is still hot so cheese can melt. Sprinkle with parsley or cilantro and enjoy!