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Grilled cauliflower steak with mango BBQ sauce
This cauliflower steak gives meat a run for its money! Seasoned with chipotle powder and onion powder, it's prepared on the BBQ for ultimate summer fun. Our only remaining question is - when can we dig in?!
Ingredients
Cauliflower steak:
- 1 cauliflower
- Avocado oil or spray
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon chipotle powder
- 1/2 teaspoon salt
Mango BBQ sauce:
- 100 g or 3/4 medium sweet onion
- 15g or 3 cloves fresh garlic
- 300 g or 1 mango (can use frozen or swap for peaches or pineapple)
- 140 g or 1/2 cup tomato paste
- 50 g or 1/2 small red bell pepper
- 1/4- 1 scotch bonnet pepper (the pepper will determine the heat level – not all peppers give off the same amount of heat **omit if you do not want it to be spicy and add 1/2 tablespoon chipotle powder or more smoked paprika)
- 1 tablespoon fresh thyme
- 2 tablespoon avocado oil
- 1 tablespoon smoked paprika
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon cumin powder
- 1 teaspoon curry powder
- 2 tablespoons apple cider vinegar or white vinegar
- 2 tablespoons coconut aminos or 1 tablespoon gluten free tamari or soy sauce (if adding soy sauce this recipe is no longer gluten free)
- 1/4 cup agave/maple syrup or honey (if adding honey this recipe is no longer vegan)
- Juice from 2 limes
- 2 tablespoons vegan or regular Worcestershire sauce (if using regular Worcestershire sauce this recipe is no longer vegan)
- 2 cups (plus more) water
- Salt to taste
Directions
Cauliflower steaks:
- Remove leaves from cauliflower leaving stem intact.
- Depending on the size of your cauliflower, cut into two to three large slices. Soak cauliflower slices in salt water while you prepare your BBQ sauce or 30 minutes.
- Remove from salt water and lightly pat dry.
- In a small bowl stir together onion powder, garlic powder, smoked paprika, chipotle powder and salt.
- Sprinkle dry rub all over tops and sides of cauliflower and rub it in.
- Heat grill to medium high or heat oven on roast to 400. Spray or coat your grill or lined baking pan with avocado oil or other high smoke point oil.
- Once grill grates or oven is hot place cauliflower on grill or on lined baking sheet in oven. Cook for ten minutes and then flip. Cook for an additional ten minutes- should be fork tender.
- Remove from grill and increase grill temperature or switch oven to broil.
- Take a silicone brush and coat cauliflower with BBQ sauce. Be sure to get in between all of the florets, use a generous amount.
- Place cauliflower back on grill or back in oven on broil. Caramelize sauce on one size and then flip to the other, *careful not to burn.
- Brush again if desired and flip again or remove and let rest. Squeeze with fresh lime before serving.
Mango BBQ Sauce:
- Rough chop your onions, garlic and red peppers.
- Cut your scotch bonnet removing veins and seeds* wear gloves or wash hands once cut and be sure to wash all utensils once complete.
- Remove thyme from stem.
- Peel and rough chop your mangos.
- Add oil to pan on medium heat and sauté onion. Let onions sweat for two to three minutes then add garlic and continue to sauté for an additional two to three minutes.
- Add in chopped mango and peppers and stir to combine cook for 10-15 minutes stirring occasionally to prevent burning.
- Push ingredients to the side of the pot and add in dry spices and thyme to the cleared area-let the spices cook in the bottom of the pot, stirring and scrapping for a few minutes.
- Add in tomato paste and cook down until it turns a deep red colour.
- Add water, Worcestershire, agave, coconut aminos, vinegar and lime juice. Stir to combine ingredients. Reduce heat and let simmer.
- Remove from heat and add to blender-let cool slightly and blend or use emersion blender in pot.
- Return to pot and add additional water for thinner sauce or cook down to desired consistency. Add salt to taste.
