Cauliflower Steaks with Smoked Mozzarella and Tomato Vinaigrette are a great side dish to serve with any grilled meat, poultry or fish. The caramelized char of the grilled cauliflower is accented by the citrusy sweetness of the Tomato Vinaigrette.
Provolone or Asiago cheese can be substituted for the smoked mozzarella.
Cauliflower Steaks with Smoked Mozzarella and Tomato Vinaigrette
(Adapted from recipe courtesy of Real Food magazine, Summer 2013)
1 large head cauliflower, leaves trimmed and base of stem removed
5 Tbsp extra-virgin olive oil
4 Tbsp fresh lemon juice
1 tsp dried oregano
2 cloves garlic, finely minced
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 ripe plum tomatoes, seeded and chopped
3 ounces smoked mozzarella, sliced into thin slivers
Place whole cauliflower rounded side up and cut down through to create four 3/4-inch to 1-inch-thick “steaks”. PLace on a platter.
In a large bowl, combine the oil, lemon juice, oregano, garlic, salt and pepper and whisk to blend. Add the chopped tomatoes and set aside.
Heat grill for medium direct cooking. Brush the cauliflower with olive oil. Grill the cauliflower covered for a total of 10 minutes flipping half way through. Place the cheese on the “steaks” for the final 2 minutes of grilling.
To serve place the “steaks” on a serving platter and spoon the Tomato Vinaigrette over and around the cauliflower.