Vegetarian barbecuing is so popular, but do you want something different than the standard stuffed portobello? Go for a tough steak. Cauliflower steak. And the great thing is that it is ready even faster than a real steak.

It seems so simple, and it is. But super tasty because of the matching fresh salsa and marinade. Topped off with your favorite hot chilli sauce.

Use a nice large cauliflower, so that you can cut good slices from the middle part. The cauliflower florets on the outside are of course perfect for a fresh salad or as a base for a cauliflower pizza. (but we’ll make that another time)

Are you going to prepare this dish? Let us know how the end result was!
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YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

1 cauliflower
Handful of flat parsley
2 garlic cloves
1/2 onion
1 tbsp vinegar
Olive oil 50 ml
Handful of pine nuts (garnish)
Parmesan cheese (garnish)
2 tbsp butter
Not Just BBQ pepper & Salt shaker
Not Just BBQ firestarters
Not Just BBQ Chipotle Chilli rub

Necessities

Kamado barbecue (we used the Monolith Icon)
Coals, Not Just BBQ Firestarters
Carving board
Brush
Sharp knife
Barbecue tongs
Blender
Bowl

Preparation

>> Watch HERE our step-by-step how-to video recipe <<

Easy recipe steps:

1. Cut the flat parsley as small as possible. Cut or crush the garlic cloves and chop the white onion. Combine in a bowl.

2. Then add the vinegar and olive oil and stir well. Season with Chipotle Chili rub. Let stand until serving.

3. Toast the pine nuts in a large, dry frying pan until browned. Then remove them from the pan.
4. Remove the cauliflower leaves and cut the cauliflower into slices 2-3 centimeters thick.

5. Brush the cauliflower slices with some oil or butter and roast them for 3-4 minutes per side
direct on the barbecue. It is best to spread extra butter in between.