Grilled Cauliflower Steaks with Greek Salsa


1 head cauliflower, leaves and stem removed

1/3 cup Kalamata olives, chopped, pits removed

1/2 cup roasted red peppers, chopped

1 tablespoon fresh oregano, minced

1 tablespoon fresh parsley, minced

3 cloves garlic, peeled, minced

Juice of 1 lemon

1/2 pound (8 ounces) feta cheese, crumbled

Kosher salt, as desired

1 teaspoon ground black pepper

1/3 cup walnuts, roughly chopped

1 small red onion, peeled, chopped

1/4 cup canola oil, divided



1  Cut cauliflower from top to bottom into two 2-inch “steaks”; reserve remaining cauliflower.

2  To make the Greek salsa, in a large bowl, stir together olives, roasted red peppers, oregano, parsley, garlic, lemon juice, feta, salt, pepper, walnuts, red onion, and 2 tablespoons of canola oil.

3  Insert grill grate in unit and close hood. Select GRILL, set temperature to MAX, and set time to 17 minutes. Select START/STOP to begin preheating.

4  While unit is preheating, brush remaining 2 tablespoons of oil on both sides of “steaks,” then season each with salt, as desired.

5  When the unit beeps to signify it has preheated, place steaks on the grill grate. Close hood and cook for 10 minutes.

6  After 10 minutes, flip “steaks.” Close hood and continue cooking for 5 minutes.

7  After 5 minutes, spread “steaks” generously with Greek salsa. Close hood and cook for the remaining 2 minutes. Reserve remaining Greek salsa.

8   When cooking is complete, serve immediately.


TIP Cut remaining cauliflower into large chunks, toss with canola oil, and grill for 12 minutes before tossing with remaining Greek salsa.

Posted in: Indoor Grills, Recipes

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