- 4
Ingredients
- 1 large head cauliflower
- 1 large sweet onion
- Salt and pepper
- 3 tablespoons olive oil
- 2 tbsp Montreal steak spice
- 1 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- Small handful of cilantro, chopped
Preparation
Step 1
Preheat barbecue to medium. Trim leaves from cauliflower, being careful to leave the core and stem intact. Place stem-side down on a cutting board and cut vertically in half. From each half, starting at the cut edge, cut 2 3/4" thick "steaks". Reserve extra cauliflower for another use.
Place slices on a baking sheet with care.
Cut onion cross-wise into 1/4" thick rounds. Insert a few toothpicks to keep rings together. Place on another baking sheet.
Using about half of the oil, lightly brush both side of the onion and cauliflower slices. Sprinkle steak sauce on both sides of the cauliflower.
Whisk together any remaining oil with the vinegar and mustard in a shallow dish and set aside.
Using a large spatula to prevent breakage, place cauliflower and onions on grill. Close lid and grill, turning once, for 5-10 mins. per side or until browned and tender. Check the florets rather than the core for doneness. Remove from grill when done. As you remove the onions, remove toothpicks and add onions to the vinaigrette in the dish.
Toss onions to coat and season to taste with salt and pepper. Serve cauliflower steaks topped with onions.