Mohamed Shili Pioneer Woman’s Grilled Cauliflower Steaks are crafted with cauliflower, olive oil, cumin, smoked paprika, and Greek yogurt, among other key ingredients. This vibrant, smoky dish results in a flavorful dinner that takes about 30 minutes to prepare and can comfortably serve up to four people.
Pioneer Woman Grilled Cauliflower Steaks Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch cayenne
- Kosher salt and freshly ground black pepper
- 1 large head cauliflower (about 2 1/2 pounds)
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh mint, plus more leaves for garnish
- 1 teaspoon honey
- Juice of 1 lemon
- 1 clove garlic, finely grated
How To Make Pioneer Woman Grilled Cauliflower Steaks
- Prepare the spice rub: Combine ground cumin, smoked paprika, ground coriander, dry mustard, onion powder, garlic powder, a pinch of cayenne, kosher salt, and black pepper in a small bowl. Mix well to blend the spices thoroughly.
- Preheat the grill: Set your grill to medium heat, allowing it to warm up while you prepare the cauliflower.
- Cut the cauliflower: Place the cauliflower stem side down on a cutting board. Slice it into four 1-inch-thick steaks, using the core to keep each steak intact. Reserve any leftover cauliflower florets for another use.
- Season the cauliflower: Brush each cauliflower steak on both sides with olive oil. Generously apply the spice rub, ensuring even coverage.
- Grill the cauliflower: Place the seasoned cauliflower steaks on the hot grill. Cover them with a baking sheet or foil to trap the heat and steam, helping them cook evenly. Grill for about 7 to 8 minutes per side, or until they develop a nice char and grill marks appear.
- Make the yogurt sauce: While the cauliflower cooks, whisk together Greek yogurt, chopped oregano, chopped mint, honey, lemon juice, and grated garlic in a bowl. Season with salt and pepper to taste.
- Serve: Once the cauliflower is grilled, plate the steaks and generously drizzle them with the minty yogurt sauce. Garnish with additional fresh mint leaves.
- Enjoy: Serve immediately, offering a dish that is not only visually appealing but also packed with flavors that balance smokiness and freshness perfectly.
Recipe Tips
- Selecting Cauliflower: Choose a large, firm head of cauliflower with tightly packed florets to ensure your steaks hold together better on the grill.
- Spice Rub Storage: Make extra spice rub and store it in an airtight container; it keeps well and can be used to season vegetables or meats for quick meals.
- Grill Preparation: Always preheat your grill for about 10 minutes on medium heat to ensure it’s hot enough to sear the cauliflower steaks properly and prevent sticking.
- Checking Doneness: Insert a fork into the thickest part of the cauliflower steak; if it goes in with little resistance, the steak is perfectly cooked.
What To Serve With Grilled Cauliflower Steaks
Serve your smoky Grilled Cauliflower Steaks by pairing them with vibrant and creative sides like beetroot and orange salad, saffron-infused couscous, or a tangy apple slaw.
You can also pair these steaks with a fresh fennel and pomegranate salad or a bowl of chilled gazpacho for a refreshing touch.
How To Store Leftovers Grilled Cauliflower Steaks
Refrigerate: Place leftover Grilled Cauliflower Steaks in an airtight container and refrigerate for up to three days. Ensure the container is sealed well to maintain freshness and prevent any flavors from other foods in the refrigerator from transferring.
Freeze: Grilled Cauliflower Steaks are best enjoyed fresh and are not recommended for freezing. The texture of cauliflower changes significantly when frozen and thawed, becoming mushy and less appealing.
How To Reheat Leftovers Grilled Cauliflower Steaks
In The Oven: For best results, reheat Grilled Cauliflower Steaks in the oven at 350 degrees Fahrenheit. Place the steaks on a baking sheet lined with parchment paper and heat for about 10 minutes, or until heated through.
In The Microwave: Reheating in the microwave is quick but may soften the steaks too much. Place the steaks on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes.
In The Air Fryer: Reheat your Grilled Cauliflower Steaks in the air fryer at 360 degrees Fahrenheit. Spread them in a single layer in the air fryer basket and heat for 3-4 minutes, or until crispy and hot.
Pioneer Woman Grilled Cauliflower Steaks Nutrition Facts
Amount Per Serving
- Calories: 176
- Total Fat: 14g
- Saturated Fat: 2g
- Sodium: 64mg
- Total Carbohydrate: 12g
- Dietary Fiber: 5g
- Total Sugars: 5g
- Protein: 4g
- Calcium: 50mg
- Iron: 1mg
- Potassium: 652mg
Frequently Asked Questions
What Is the Best Way to Select Cauliflower for Grilling?
Choose a cauliflower that is firm to the touch with tightly packed florets and a vibrant white color. Avoid heads with brown spots or loose sections, as these can fall apart during grilling. Fresh, seasonal cauliflower will yield the best flavor and texture.
How Can I Ensure My Cauliflower Steaks Stay Intact on the Grill?
Cut the cauliflower into thick steaks, ensuring each slice includes part of the core; this keeps the florets connected. Additionally, use a gentle touch when applying oil and seasonings and flipping them on the grill to maintain their shape.
Try More Pioneer Woman Recipes:
Pioneer Woman Grilled Cauliflower Steaks
Description
Pioneer Woman’s Grilled Cauliflower Steaks are crafted with cauliflower, olive oil, cumin, smoked paprika, and Greek yogurt, among other key ingredients. This vibrant, smoky dish results in a flavorful dinner that takes about 30 minutes to prepare and can comfortably serve up to four people.
Ingredients
Instructions
- Prepare the spice rub: Combine ground cumin, smoked paprika, ground coriander, dry mustard, onion powder, garlic powder, a pinch of cayenne, kosher salt, and black pepper in a small bowl. Mix well to blend the spices thoroughly.
- Preheat the grill: Set your grill to medium heat, allowing it to warm up while you prepare the cauliflower.
- Cut the cauliflower: Place the cauliflower stem side down on a cutting board. Slice it into four 1-inch-thick steaks, using the core to keep each steak intact. Reserve any leftover cauliflower florets for another use.
- Season the cauliflower: Brush each cauliflower steak on both sides with olive oil. Generously apply the spice rub, ensuring even coverage.
- Grill the cauliflower: Place the seasoned cauliflower steaks on the hot grill. Cover them with a baking sheet or foil to trap the heat and steam, helping them cook evenly. Grill for about 7 to 8 minutes per side, or until they develop a nice char and grill marks appear.
- Make the yogurt sauce: While the cauliflower cooks, whisk together Greek yogurt, chopped oregano, chopped mint, honey, lemon juice, and grated garlic in a bowl. Season with salt and pepper to taste.
- Serve: Once the cauliflower is grilled, plate the steaks and generously drizzle them with the minty yogurt sauce. Garnish with additional fresh mint leaves.
- Enjoy: Serve immediately, offering a dish that is not only visually appealing but also packed with flavors that balance smokiness and freshness perfectly.
