Serves 4-5
2 large heads of cauliflower
¼ cup extra virgin olive oil
2 limes, zested and juiced
2 teaspoons Bourbon Barrel Aged Pure Cane Sorghum
1 tablespoon Bourbon Smoked Chili Powder
1 tablespoon Bourbon Smoked Garlic Salt
3 tablespoons cilantro, chopped
lime wedges, for garnish
Method
- Heat a charcoal or gas grill on high heat. Remove the outer leaves from each cauliflower. Cut two or three “steaks” about 1-1/2 inches thick from the middle of each cauliflower. You will have extra florets from the sides, which you can also grill, along with the steaks. Just slice to about the same thickness as the steaks for even cooking.
- Whisk the olive oil, lime juice, zest and sorghum together in a small bowl. In another small bowl, mix together the chili powder and smoked garlic salt. Brush each cauliflower steak and the florets with the olive oil mixture. Season with the chili powder mixture. Lay the steaks, seasoned side down, onto the grill. Brush and season the other side of each steak and the florets on the grill. Grill, turning every 4-5 minutes and basting occasionally with the olive oil mixture. Continue grilling until browned and slightly charred on both sides. Cauliflower should be cooked but still a little al dente.
- Remove from grill and serve on a platter. Brush with any remaining olive oil mixture and garnish with chopped cilantro and the lime wedges.