Give the cauliflower steaks a quick brine before tossing them on the grill.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 4-6 |
Ingredients
- 1 head cauliflower sliced into four 1/2-inch steaks, stem intact (about 1 1/2 pounds)
- Kosher salt
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 1/2 teaspoons crushed fennel seeds
- 2 plum tomatoes, diced
- Extra-virgin olive oil, for brushing
Instructions
- Put the cauliflower slices in a large resealable plastic bag or baking dish. Dissolve 3 tablespoons kosher salt in 5 cups water and pour over the cauliflower. Set aside for 45 minutes.
- Meanwhile, simmer the vinegar, sugar, fennel seeds and 1/4 teaspoon salt in a small saucepan over medium heat for 5 minutes. Add the tomatoes and cook, stirring, until soft, about 2 minutes more. Set aside.
- Preheat an outdoor grill or grill pan over medium heat.
- Drain the cauliflower and pat dry. Brush with extra-virgin olive oil and grill, covered, until lightly charred and crisp-tender, about 6 minutes per side. Serve the tomato relish over the steaks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 61 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 294 mg |