Three weeks ago, I kicked off my weekly dinner party series with a mostly vegan feast. Until then, vegan cooking had been something I'd only done unintentionally, like my miso-glazed eggplant with pink grapefruit. I just like to make delicious food and if it happens to be vegan, then sweet! But I had never set out to make a vegan dish before.
When I sent out my invitations and two of my vegan friends replied they'd be available on the same day, I decided to take on the challenge of making hearty, filling vegan dishes that could feed a group. For assistance, I looked to one of my favorite sources, Bon Appétit Magazine. Sure enough, they had plenty of vegan recipes for me to peruse and try, like this grilled cauliflower steak with cilantro-lime sauce recipe.
When you think steak, you automatically think hearty, right? Turns out that applies even when the steak is made out of a cruciferous vegetable. My guests loved the charred flavor of the cauliflower and scallions paired with the zingy cilantro-lime sauce, which was so flavorful I wanted to bottle it and pour it on everything. All in all, this was a great vegan side that was both delicious and hearty, which is far more than you can say about any dainty salad. Recipe below.
- 1 large head cauliflower
- 6 tablespoons vegetable oil, divided, plus more for grill
- 1 bunch scallions, trimmed
- Kosher salt, freshly ground pepper
- 1 1-inch piece ginger, peeled, grated
- 1 garlic clove
- ½ cup (packed) fresh cilantro leaves
- 2 tablespoons fresh lime juice
Trim leaves off of cauliflower, but leave everything else intact. Place cauliflower, core side down, on a cutting board. Slice the entire head into 4-5 ½" "steaks." Reserve any florets that break loose.
Lightly oil a grill or grill pan and set to medium-high heat. Drizzle cauliflower steaks, florets, and scallions with 4 tablespoons oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets, turning often, until cooked through, 5–7 minutes.
Blend ginger, garlic, cilantro, lime juice, and remaining 2 tablespoons oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
Arrange cauliflower and scallions on a platter. Top with cilantro-lime sauce and serve with more sauce on the side.
Adapted from Bon Appétit