Cauliflower is boring. Or at least that’s what I used to think. Somewhere along the way, cauliflower went from a bland, colorless side dish to the main attraction.
Cauliflower is a cruciferous vegetable. These vegetables belong to the Cruciferae family and they include broccoli, bok choy, brussel sprouts, cabbage, collards, radish, turnips, rutabaga, etc. Generally speaking, cruciferous vegetables have flowers that have four petals. They tend to be low-calorie and are rich in fiber, folate, and vitamins C, E, and K.
As more Americans have adopted healthier diets (low-carb, keto, gluten-free, etc), the demand for cauliflower has grown. These days, you can find it popping up on restaurant menus everywhere. This is due in part to its versatility. It can be mashed, sautéed, grilled, baked, or fried. It’s spongy texture and mild taste makes it ideal for flavor absorption.
One of my favorite ways to enjoy cauliflower is by making grilled cauliflower steaks. I use virtually the same recipe that I use for Mexican Street Corn and it is as follows:
- 2 Tablespoons Mayonnaise
- 2 Tablespoons Sour Cream
- 2 Teaspoons Tajin seasoning
- ¼ Cup Cotija Cheese
- 1 lime (cut into wedges)
Combine Mayonnaise and Sour Cream in a bowl. Cut the stem off the head of cauliflower and slice the center portion into thick slices (you can get about 2-3 steaks from one head of cauliflower). Brush the steaks with olive and grill on medium heat (about 5-6 minutes on each side). When the steaks are done, brush them with the Mayonnaise/Sour Cream mixture, sprinkle with Cotija Cheese and Tajin seasoning, and serve them with a wedge of lime.
Buffalo Cauliflower is another easy favorite of mine. You’ll need:
- 1 Cup Flour
- 1 Teaspoon Paprika
- ½ Teaspoon Garlic Powder
- ½ Cup Buttermilk
- ½ Cup Water
- Pinch of salt
In a small bowl, mix together the dry ingredients. Mix the wet ingredients in a separate bowl. Add wet mixture to dry mixture and combine. Dip cauliflower florets into mixture and tap off excess. Line a baking sheet with parchment paper, place florets in a single layer on baking sheet, and bake for 15 minutes at 450 degrees. Melt 2 Tablespoons of butter and add it to your favorite Buffalo sauce. Remove cauliflower from oven, drizzle with Buffalo sauce, turning florets to coat them evenly. Place baking sheet back in the oven, turn the oven to broil, and crisp florets for an additional 2-3 minutes. I like to serve mine with a homemade ranch dipping sauce.
(photo via Trevor Holman Photography)
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