Grilled Cauliflower with Turmeric & Tahini Vinaigrette
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.
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.