In this delicious paleo, AIP and vegan side dish, grilled cauliflower steaks are served on a lemon garlic tigernut sauce and garnished with fresh mint, olive oil, chopped dates and sea salt.
This side dish of Grilled Cauliflower Steaks (AIP) is one of my absolute favourite ways to eat cauliflower. The recipe is dairy-free, vegan, grain-free, quick and easy to prepare, and a definite crowd pleaser. It’s just perfect for your summer BBQs!
These cauliflower steaks are served on top a deliciously creamy sauce and topped with fresh mint. I love making savoury sauces out of traditionally sweet ingredients. In this AIP and nut/seed-free recipe, I wanted to mimic the flavour of tahini. To do so, I added some fresh lemon juice, olive oil and garlic powder to homemade tigernut butter. So good!
Garnish with some additional olive oil and chopped dates for a beautiful dish that is sure to please.
This dish is a lovely accompaniment to grilled fish and chicken. Try with my Balsamic Glazed Wings, or Mango Lime BBQ Chicken
Cauliflower Steaks FAQs
My “steaks” always seem to break apart! What can I do?
One large head of cauliflower will usually only yield about 2-3 thick cauliflower “steaks” depending on the size of your head of cauliflower. For this recipe, I recommend choosing as large a head as possible. I typically cut up the remaining florets in large chunks and grill them alongside the steaks. You can also reserve the florets and save for other recipes like cauliflower rice. If you’re making this dish for a large group, you’ll also want to double the recipe.
What if I don’t have a grill? Can I make these in the oven?
Yes! To make these in the oven and to get the best caramelization, you want a really hot oven. I’d suggest baking at 450F for 20 – 25 minutes, flipping halfway throughout cooking. You want to ensure your steaks get nice and brown without loosing all their crunch/ texture. Finally, don’t crowd your sheet pan – you want these to roast/caramelize, not steam.
I don’t have tigernut flour. What are some good replacements?
I love this dish because it is SO adaptable. Don’t have tigernut flour? Skip the tigernut sauce and serve with a homemade AIP pesto. Don’t have mint? Try fresh parsley or basil.
If you loved these Grilled Cauliflower Steaks (AIP), I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Grilled Cauliflower Steaks (AIP)
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 2–3 servings 1x
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Pin RecipeDescription
In this delicious paleo, AIP and vegan side dish, grilled cauliflower steaks are served on a lemon garlic tigernut sauce and garnished with fresh mint, olive oil, chopped dates and sea salt.
Ingredients
Cauliflower Steaks
- 1 large head cauliflower
- 2 TBSP olive oil + more for garnishing
- 1/4 –1/2 tsp sea salt (depending on size of “steaks”)
- 1/4 cup fresh mint leaves, chopped
- 2–3 medjool dates, chopped (optional)
Lemon-Garlic Tigernut Sauce
- 2 TBSP freshly squeezed lemon juice
- 3 TBSP olive oil
- 1/4 cup Tigernut flour
- 1/4 tsp salt
- 1/4 tsp garlic powder
Instructions
Lemon-Garlic Tigernut Sauce
- To a food processor or high powered blender, add freshly squeezed lemon juice, olive oil, tigernut flour, salt and garlic powder. Pulse until smooth and combined. If you desire a thicker sauce, add more flour by the tsp. Alternatively, add a couple tsps of water if you’d like the sauce thinner.
Cauliflower “Steaks”
- Heat grill to medium heat.
- Remove the outer leaves from the cauliflower head and trim the stem so that the cauliflower has a flat base to stand upright on.
- Using a sharp knife, slice head of cauliflower into 2 -3 thick “steaks.”*
- Brush each side of steaks with 2 TBSP olive oil.
- Place on grill, cover and cook 5-7 minutes each side (depending on the thickness of your “steak”) You want each side to char, but ensure that you retain some bite.
- Remove from grill and immediately sprinkle with sea salt.
- Serve on top lemon-garlic tigernut sauce, and garnish with fresh mint, olive oil and chopped dates (optional)
Notes
*It’s normal for the remaining cauliflower to break apart. Reserve this for cauliflower rice, salads, or grill larger pieces alongside steaks.
- Category: Sides
- Method: Gilled
Keywords: grilled cauliflower, tigernut sauce, mint, BBQ, aip, vegan, paleo
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Even though I did not cut the cauliflower correctly (I did it from side to side instead of starting from the bottom and going up), it was still easy to grill. It would have been tasty just like that, but that tiger nut sauce, along with the mint and dates, took the dish to the level of exquisite flavor. Who knew that cauliflower could rise to such heights? We loved it!
★★★★★
Tried this in the oven and it was so delicious!!
★★★★★