Grilled Teriyaki Cauliflower Steaks with Asian Gremolata
User Reviews
4.6
27 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
55 mins
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Course
Condiments, Dinner, Others
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Cuisine
American, Vegetarian
Grilled Teriyaki Cauliflower Steaks with Asian Gremolata
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Cauliflower is cut into steaks and marinated in a sweet and spicy teriyaki glaze, grilled and topped with a sweet herby sauce.
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Ingredients
- 1-2 heads cauliflower
- 1 5- ounce packet Grill Mates® 7 Spice Teriyaki Single Use Marinade
- 4 tablespoons McCormick sesame seeds
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons lemon zest
- 1 teaspoon lemon juice
- ½ cup cilantro , chopped finely
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Instructions
- Preheat the grill to medium high and prepare the grates with canola oil.
- Slice the cauliflower heads into ½ inch slices. Place in a baking dish and pour the teriyaki sauce blend over the steaks and carefully toss the steaks to coat. Let sit at room temperature while preparing the rest of the dish.
- Pour the sesame seeds into a small sauté pan and heat to medium high. Toast the seeds for 3 minutes or until lightly browned and fragrant, shaking the pan often so the seeds don’t burn. Set aside to cool.
- In a small bowl, add the olive oil, brown sugar, kosher salt, lemon zest and lemon juice with the cilantro and mix well. Set aside.
- Place the cauliflower on the grill and baste with the reserved teriyaki sauce. Grill for 3-4 minutes on each side or until grill marks appear and cauliflower is cooked to your preference.
- Place on a serving platter and drizzle with the gremolata and top with sesame seeds. Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
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