Cauliflower steak

Grill sliced whole cauliflower for a few minutes. Cauliflower steaks look great with basil pesto and even better alongside a bit of mashed potato or yams. Get a reasonably large cauliflower and slice it in half. Then cut another 2cm / 1-inch thick slice of one half. Do the same for the other portion.  You can make a small portion by slicing the small half into two more 2cm thick pieces. Thus, you will have two large and two smaller cauliflower steaks. Grill it over medium heat and have it with your favorite sauce.

Cauliflower originates from the island of Cyprus, close to Turkey and Greece in the Northeast Mediterranean. The taste varies according to palettes; for some, it tastes sweet and nutty mildly bitter undertones depending on how it’s cooked, as some say, savorless as plain rice.

Cut cauliflower and grill as “steaks,” giving a mild sweet flavor and a smoky taste.  Present an appealing, lovely look for a vegetarian steak. Unlike common dull cauliflower,  the cauliflower steak is firm. Grill a couple of extra minutes for a softer medium-rare steak.

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