Grilled Greek-Style Cauliflower Steaks w/ Herbed Feta Dipping Sauce
This is the epitome of easy weekend food.
If you’re a vegetarian you can call this a main, but I’d definitely consider it a side. Best paired next to steak, grilled chicken, kebabs, whatever!
It’s flavorful, flexible, and takes just 35 minutes to make.
Since it’s Friyay and my attention span is zero, lets keep this short and sweet. Now I know some people are annoyed when “steaks” is used to describe cauliflower, my husband being one of them. When I tried to explain to him 37 times what a cauliflower steak was, it was like watching his mind explode in slow motion.
“So there’s no meat?”
“There’s no steak?”
“Is it chicken?”
“WHERE is the steak?!”
Suffice it to say, it didn’t go well. But for my chicks out there — you get it. Treating vegetables like meat is cool, so force your significant other to get on board. Because with some gentle prodding, pestering, and ice-cold beer, they’ll get into this real quick.
You start by slicing a small cauliflower head in half, or in fours if you prefer. Every time I tried to cut my heads into four it was a crumbly mess, so I stuck with the two approach. Anyway, cut up the cauliflower, then prepare a herbaceous, Greek-style marinade of olive oil, dill, parsley, oregano, garlic and red pepper flakes — it’s so freakin’ good. Smother it into every crevice of your cauli, then grill! For best results line a grill basket with tin foil, then grill your “steaks” on that. Cauliflower is too gentle to put directly on grill grates, so this is the best approach.
While the cauliflower grills — turn it a few times for even browning! — prep the herbed feta dipping sauce. I first introduced you to herbed feta on this avo toast, and my obsession hasn’t stopped since. Combine homemade herbed feta (sun-dried tomatoes, basil, and oregano!) with sour cream and lemon juice, then pulse in a food processor until combined. I used reduced-fat sour cream here, but feel free to swap in Greek yogurt!
The more protein, the better.
The cauliflower browns up really nice here to a golden, crispy finish. It’s already wondrously flavorful on its own, but add in the feta dipping sauce?
YES.
Creamy, crunchy, delicious. xo
Grilled Greek-Style Cauliflower Steaks w/ Herbed Feta Dipping Sauce
Ingredients:
- CAULIFLOWER:
- 1/3 cup extra virgin olive oil
- 1 1/2 tbsps dill
- 1 1/2 tbsps parsley
- 1 1/2 tbsps oregano
- 1 tbsp crushed or minced garlic
- 1 – 2 tsps crushed red pepper
- 1 small head cauliflower
- a few pinches salt & pepper
- FETA SAUCE:
- 1/2 cup feta cheese
- 2 tbsps chopped sun-dried tomatoes
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/4 cup reduced-far sour cream
- 1 1/2 lemons, juiced
Directions:
- Pre-heat your outdoor grill to medium-high heat. Line a grill basket with aluminum foil.
- In a small mixing bowl combine the olive oil, dill, parsley, oregano, garlic, and crushed red pepper, mixing well. Use 1 tsp of of crushed red pepper if you’re sensitive to heat, two if you like it.
- On a cutting board remove the leaves from the cauliflower head, then cut in half to create two steaks. Next, transfer each halve to the lined grill basket, then use a pastry brush to coat each in the herbed olive oil, being sure to cover ever crevice. Season with salt and pepper, then grill for 25 – 30 minutes until browned, turning several times while cooking.
- Meanwhile, combine all dipping sauce ingredients in a food processor and pulse until well combined.
