Marinated Cauliflower Steaks and Veggies
Serves 4 Time: 45 minutes Difficulty: Intermediate
Ingredients
For the Cauliflower
- 1 head cauliflower, sliced 1-inch thick, reserving any extra or broken pieces
- ½ cup vegetable oil
- ¼ cup water
- 2 tablespoons Brazilian steakhouse seasoning
- ¼ teaspoon thyme
- ½ teaspoon onion powder
- Freshly cracked black pepper, to taste
For the Mushrooms
- 1 bunch yellow oyster mushrooms, washed and broken apart
- 8 ounces cremini mushrooms, washed and sliced
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoon curly parsley, chopped, divided
- 1 dash red pepper flakes (optional)
- 2 yellow onions, sliced ½-inch thick
For Serving
- 1 bunch fresh spinach, washed
- 1 cup heirloom grape tomato medley
- ¾ cup grated Parmesan-Romano cheese blend
- ¼ cup unsalted butter
Directions
- Combine all the cauliflower ingredients in a 1-gallon freezer bag. Gently shake the bag until marinade is well mixed and cauliflower is fully coated. Set aside to marinate for 20 minutes.
- In a separate freezer bag, combine all mushroom ingredients, reserving ½ tablespoon parsley to garnish. Gently mix the ingredients, make sure to keep the onions slices together. Set aside to marinate for 20 minutes.
- Turn your Blackstone griddle to medium high heat. Spread a tablespoon of butter on the hot griddle, add your cauliflower. Let cook 5 minutes. Flip and using a basting dome to steam for 3 minutes, then let cook uncovered for 4-5 more minutes or until cooked through. Use a toothpick to check for doneness to your liking. Set aside and top with cheese to melt.
- Add another 2 tablespoons of butter in two spots on the griddle. Cook the onions and mushrooms separately in a little butter until done to your liking. I like mushrooms cooked no longer than 3 minutes and onions to have a nice char but still a little crunch, about 4 minutes on each side. Remove from griddle once cooked.
- Throw the spinach on the griddle in the flavored oil and butter left on the grill to cook for 1-2 minutes.
- Arrange your vegetables on top of the spinach and garnish with tomatoes, cheese, and chopped parsley.