Imagine thick cauliflower steaks brushed with olive oil, lime, kissed with cilantro and chipotle seasoning, then grilled to perfection… 
This recipe makes a great side dish during the summer months on the grill, or as a main dish if you want something a bit lighter after a hot day!
Start the grill and get it good and hot while you prepare your cauliflower. This recipe can be grilled or roasted, depending on your tastes (& the weather!) If using a grill, ensure that the grill is well oiled so the cauliflower steaks won’t stick.
Depending on the time of year that you make this limes may or may not be in season. If they’re not in season you can use ReaLime, which is 100% juice and imparts decent flavor to the recipe. It’s a great alternative to fresh limes. However, if you happen to have fresh limes on hand, here’s a simple method to ensure that every drop of juice is extracted, avoiding any waste:
You’ll Need:
1-2 Very Large Heads of cauliflower, cut into “steaks”
3 cloves Minced Garlic (1 Tbs)
2 Limes, zested & Juiced (set zest aside in small bowl)
2 1/2 teaspoons McCormicks Chipotle Powder
2 tsp Ground Cumin
Salt & Pepper
Fresh Cilantro
In a small bowl combine chipotle powder & cumin, mixing well, set aside.
In a separate bowl combine lime juice, zest, 2 Tbs olive oil, and garlic, mixing well. Brush the cauliflower steaks with the oil citrus juice mixture, ensuring that they are evenly coated. Season the steaks with salt and freshly cracked black pepper, then shake on the chipotle/cumin powder mixture.
Grill the cauliflower seasoning side down and repeat the seasoning process to the unseasoned side as it cooks. Grill for about 6 minutes then gently flip the cauliflower steak to finish grilling on the other side.
If you’d prefer to roast them you can cut them into steaks or leave them as florets and coat prepare them the same way (with the seasonings) then roast on a baking sheet that has been lined with Parchment paper or a Silpat at 425F for 10 minutes on Each side.
© Can Stock Photo Inc. / Kolpakova
