Grilled cauliflower steaks with lemon-lime feta gremolata

Instructions

1. Heat the grill to medium-high.

2. Trim off and discard the cauliflower leaves, then flip each head over so that the stem end is facing up. Trim about 1/4 inch from each side to flatten, then cut each head in 3 thick slabs. Reserve 1 cup of the side florets you trimmed away.

3. Using a fine wand-style grater, grate the garlic into a medium bowl. Grate in the zest of the lime and 1 lemon, then juice the lime and 1/2 of the lemon into the same bowl.

4. Finely chop the cilantro and reserved cauliflower bits and add to the bowl along with the feta. Season with salt and pepper.

5. In a small bowl, whisk together the olive oil and juice from the reserved lemon half.

6. Brush one side of the cauliflower steaks with the lemon oil, sprinkle with salt and pepper, then place them oiled side down on the grill. Cook for 4 minutes, brush the top sides of the steaks with additional lemon oil, flip and cook for another 4 to 5 minutes, or until lightly charred and tender.

7. Slice the remaining lemon into 6 wedges.

8. Spoon several tablespoons of the gremolata over the steaks and serve with a lemon wedge.