Grilled Cauliflower Steaks with Peach, Mango and Black Bean Salsa

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Grilled Cauliflower Steaks with Peach, Mango and Black Bean Salsa
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A little sweet. A little tart. A little heat. A little smoky. A little crunchy. This unexpected dish from the grill has a little bit of everything.

Ingredients

  • For the cauliflower steaks,
  • 1 medium head cauliflower
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • juice of a half of a lime
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic salt
  • For the salsa,
  • 2 cups diced peaches (skins removed)
  • 1/4 cup thinly sliced scallions (greens and whites)
  • 1/3 cup finely diced jicama, peeled
  • 1 cup diced mango, peeled
  • 1/2 Tablespoon finely minced jalapeno, seeds and ribs removed
  • 1/2 cup canned black beans, rinsed, drained
  • 1/4 cup dried, sweet cherries
  • 2-1/2 Tablespoons olive oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon honey
  • 1-1/2 Tablespoons fresh lime juice
  • 1/4 teaspoon sea salt

Instructions

  1. Running your knife along the pit, cut the mango into two halves. Lightly brush the flesh sides with olive oil and place onto the grill for 2-3 minutes. Remove. Allow to cool. Once cool enough to handle, cut the flesh away from the skin and dice.
  2. Combine the peaches, scallions, jicama, mango, jalapeno, black beans, and cherries in a bowl. Whisk together the 2 tablespoons of olive oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 1-1/2 tablespoons of lime juice and 1/4 teaspoon of sea salt. Pour into the bowl and stir to combine. Set aside.
  3. In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 tablespoon honey, 1/2 teaspoon garlic salt and the juice of one half lime until emulsified. Set aside.
  4. Trim the bottom stem of the cauliflower until it is flush with the bottom florets. Remove any remaining leaves. Stand the head up on the stem and slice about a one inch wide section from the left and the right sides of the cauliflower. From here, carefully slice the remaining head into 4 steaks, each about 3/4" thick. The two center steaks should remain intact, however, the two end pieces may lose loose florets. Simply save the florets and place them back into place once the steaks are put in the grilling basket.
  5. Place the steaks into a grilling basket. Brush the top and sides of each steak with the smoked paprika mixture. Turn the basket and brush the other sides of the cauliflower steaks. Place the basket on the grill. Grill for 3-4 minutes per side, watching to prevent burning. Move the basket to a lower heat area of the grill should burning occur.
  6. Remove the steaks from the basket with a wide spatula. Top each steak with the peach, mango and black beans salsa and serve immediately.
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Yield: 4
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