Calling all cauliflower lovers! We’re taking this food trend to sizzling new flavor levels with a feature recipe from Miami, Florida’s Chef Cesar Zapata. Cut, trimmed and seasoned with an olive oiled mix of minced garlic, McCormick® Grill Mates®Smokehouse Maple Seasoning and McCormick Culinary® Red Pepper Crushed, this grilled cauliflower dish is sure to make BBQ lovers enjoy this year’s hottest veggie even more. Garnish and serve with fresh herbs and a lemon wedge for that extra summer touch.
Smokehouse Maple Grilled Cauliflower Steaks | Serves 4
2 heads Cauliflower, large, cut into 3/4" steaks
4 tbsps Olive Oil
1 each Orange, fresh, zested (reserve juice for yogurt sauce)
For the Smokehouse Maple Grilled Cauliflower Steaks:
Remove and discard the leaves from each cauliflower head, then trim the stem so that the cauliflower can lay flat on cutting board, leaving the core intact.
Cut each cauliflower into thick “steaks” about ¾ inches thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, minced garlic, McCormick® Grill Mates® Smokehouse Maple Seasoning remaining ingredients. Season with McCormick Culinary® Sea Salt, Mediterranean Fine Grind and McCormick Culinary® Black Pepper, Ground.
Heat a grill to medium heat. Brush one side of each cauliflower steak with the olive oil mixture and place the brushed side down on a grill. Brush the top sides with the olive oil mixture and cook until tender and charred in spots, about 5 minutes per side.
Toss extra florets in olive oil mixture and grill, turning often until charred and tender.
For the Paprika Cream:
Place all ingredients in a bowl and mix well until incorporated.
Place Smokehouse Maple Grilled Cauliflower Steaks atop Paprika Cream and garnish with fresh herbs and a lemon wedge.
This appetizer also makes a great side dish to your selection fish, chicken, pork and beef dishes.
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