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.