Whether you’re firing up the grill for a late-summer cookout or looking for a comforting dish to welcome the arrival of fall, grilled cauliflower with Turmeric & Tahini Vinaigrette is the perfect transition for the seasons.
As the temperatures begin to dip in late summer and early fall, we’re all about meals that transition with the seasons. We’re not quite ready to give up summer BBQs, but we’re starting to crave more hearty fare. This Grilled Cauliflower dish bridges the gap between the light, fresh flavors of summer and the heartier, more robust dishes of autumn. It combines the smoky goodness of grilled cauliflower with the earthy flavors of turmeric and the nuttiness of tahini, resulting in a mouthwatering and satisfying meal that’s both vegan and gluten-free. It’s a perfect transitional recipe to celebrate the changing seasons.
The Beauty of Cauliflower Steaks
Cauliflower steaks have gained popularity in recent years, and for good reason. This versatile vegetable takes center stage when sliced into thick “steaks” and grilled to perfection. The result is a hearty, meaty texture with a slightly crispy exterior and a tender, flavorful core. Cauliflower steaks are not only visually stunning but also a fantastic option for those looking to reduce their meat consumption or follow a plant-based diet.
The Turmeric & Tahini Duo
The star of this recipe however, is our vibrant Turmeric & Tahini Vinaigrette. Turmeric, known for its anti-inflammatory properties, adds a warm and earthy flavor to the dish. Tahini, made from ground sesame seeds, brings creaminess and a slightly nutty flavor that balances the boldness of turmeric. Pair that with a little apple cider vinegar, a touch of maple syrup and a dash of cayenne and you have a nutritional powerhouse that pairs perfectly with cauliflower.
As summer gives way to fall, seize the opportunity to celebrate the changing seasons by indulging in the delightful flavors of grilled cauliflower with our Turmeric & Tahini Vinaigrette.
How to make Grilled Cauliflower with Turmeric & Tahini Vinaigrette
- Prepare the Cauliflower Steaks: Trim the leaves from the cauliflower and carefully slice it into 1-inch thick steaks. Be sure to keep the core intact to hold the steaks together. Brush both sides of the steaks with Taste of the Okanagan Turmeric & Tahini Vinaigrette.
- Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Cauliflower: Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side, or until they are tender and have grill marks. Cooking times may vary, so keep an eye on them to prevent burning.
- Serve and Enjoy: Once the cauliflower steaks are done, transfer them to a serving platter, and drizzle with more our Turmeric & Tahini Vinaigrette over the top. Garnish with fresh herbs like parsley or cilantro for added freshness and color and top with crispy chickpeas.
Grilled Cauliflower with Turmeric & Tahini Vinaigrette
Ingredients
- 1 large cauliflower head
- Taste of the Okanagan Turmeric & Tahini Vinaigrette
- parsley
- crispy chickpeas
Instructions
- Trim the leaves from the cauliflower and carefully slice it into 1-inch thick steaks. Be sure to keep the core intact to hold the steaks together. Brush both sides of the steaks with Taste of the Okanagan Turmeric & Tahini Vinaigrette.
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side, or until they are tender and have grill marks. Cooking times may vary, so keep an eye on them to prevent burning.
- Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side, or until they are tender and have grill marks. Cooking times may vary, so keep an eye on them to prevent burning.
