Grilled cauliflower steaks with lemon-lime feta gremolata
Savory grilled cauliflower steaks topped with a flavorful lemon-lime and feta gremolata for a perfect blend of fresh and charred notes.
Ingredients
- 2 small heads cauliflower
- 1 clove garlic
- 1 lime
- 2 lemons
- 1 cup fresh cilantro leaves
- 2 tablespoons crumbled feta cheese
- Kosher salt
- Ground black pepper
- 1 tablespoon olive oil
Instructions
- Heat the grill to medium-high.
- 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.
- 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.
- Finely chop the cilantro and reserved cauliflower bits and add to the bowl along with the feta. Season with salt and pepper.
- In a small bowl, whisk together the olive oil and juice from the reserved lemon half.
- 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.
- Slice the remaining lemon into 6 wedges.
- Spoon several tablespoons of the gremolata over the steaks and serve with a lemon wedge.