l'inferno 's post about caponata and smoked vegetables, along with a sale on cauliflower at the grocery store, inspired me to give a shot at the grilled cauliflower steaks in the Meathead book. Salt, pepper, olive oil, toss, grill. I followed the recipe exactly as given (it is ridiculously simple anyhow), using the BGE. Oh; I didn't follow it exactly. I did the florets in a vegetable holder, but 325* direct instead of indirect. I wanted them to brown. I did the florets first, removed them to a warming dish, and then grilled the cauliflower steaks, direct at about 350*. First and foremost: these are FUN. I mean, they are just so outrageous looking! Honest to goodness, every time I looked at them I just started smiling! Second, salt, pepper, and olive oil are good. The cauliflower keeps all of its cabbaginess, and stays really meaty, if you do it about 10 minutes while flipping frequently. But these would be better with something like lemon pepper. Nothing too over the top, but more than just salt and pepper. I would make these again and again just for the appearance. The fact that they are easy to do and taste good, that just makes it more worthwhile. Extra little burger is for the puppino.
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And my post got stung by the iPad edit bug, that removes paragraphs and line breaks. Just figure that I really didn't write a wall 'o text, I did punctuate that thing.
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I need to do this. Had some in a restaurant recently, LOVED 'em.
How thick? My book ain't come in yet.Last edited by Jerod Broussard; June 21, 2016, 01:16 PM.
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Originally posted by Jerod Broussard View PostI need to do this. Had some in a restaurant recently, LOVED 'em.
How thick? My book ain't come in yet.
Actually Parmesan would be good on them right off the grill. Yeah, that would be killer; drizzle with olive oil and Parmesan.
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I like to grill cauliflower, too. I like to use Gram Marsala. Also, I like to cook the entire head at 375 for an hour indirect on the BGE rubbed with olive oil and seasoned with vegetable seasoning from Big Lots.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Thanks for your post. Ironically I did the cauliflower steaks too. Didn't follow recipe and simply tried to grill at medium heat flipping at regular intervals. Probably cut them wrong as I only got 3 steaks. Needed to finish in oven to cook through. Saw a recipe that finishes with Sriracha. I think they are begging for chimchurri. All the proposed ideas sound great too. Cauliflower is a great platform. My girlfriend makes cauliflower risotto and mashed mostly cauliflower potatoes. Both are great sides.
Keep the veg side recipes coming. I don't want to give up on the quest for an awesome smoked veg side.
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I plan on trying it with a remoulade sauce. Your cauliflower steaks look mighty tasty, Mosca .
Best wishes to your wife on her continued journey back to good health. You both must be so relieved that those chemo treatments are in your rear view mirror.
KathrynLast edited by fzxdoc; June 23, 2016, 09:35 PM.
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Yes. Definitely a great recipe and an additional great idea. Maybe cauliflower is a smoke-able veg option (in my quest to find some). I'm still very new (simultaneously cracking the spine of your book whilst cracking open the door of the MES). Sorry if asked before but can you do a "quick smoke" of veg, like 10-15 minutes? More? Less? Thanks and have a good weekend.
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