Late-summer grilling never tasted so good! Pair crunchy cauliflower with seasonal tomatoes, corn, and a piquant Mexican spice mix for a smoky, vegetarian-friendly main dish. Before long, you may replace “real” steak with this version in your meal rotation.
- 1 head of cauliflower
- 3 tablespoons olive oil
- 1 tablespoon Mexican seasoning*
- Salt and pepper to taste
- 3 ears of corn, shucked
- 1 cup cherry tomatoes, quartered
- 1/2 small red onion, diced
- 1/4 cup cilantro, chopped
- Juice from 2 limes
*If you don’t have Mexican-style or taco seasoning on hand, you can create your own by combining:
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried onion
- 1 teaspoon oregano
- 1 teaspoon black pepper
- Slice corn kernels from the cobs and transfer to a medium mixing bowl. Add tomatoes, onions, and cilantro to the mixing bowl and sprinkle with freshly-squeezed lime juice, salt, and pepper. Toss gently and set aside.
- Rinse the head of cauliflower and dry thoroughly. Using a large, sharp knife, slice the head into 1- to 2-inch thick “steaks.” Be sure to cut lengthwise from the florets to the stem.
- Preheat a grill pan to medium-high heat.
- In a small bowl, combine olive oil, Mexican seasoning, salt, and pepper. Cover steaks with the oil-seasoning mix, rubbing the mixture into the florets’ nooks and crannies.
- Place seasoned cauliflower steaks on the pan and cook for 3 minutes or until grill marks darken. Flip and cook for an additional 3 minutes and repeat until all pieces are cooked through.
- When ready to serve, top steaks with the corn salsa mixture.