Summer is in full swing, and for a lot of Americans, that means grilling and outdoor barbecues with friends. This summer, consider throwing some cauliflower on the grill. It's high in fiber, which is crucial to seniors' diets, and, thanks to this recipe from Chef Thomas, tastes great!
- 2 heads cauliflower
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon chopped parsley
- Remove the outer leaves from each cauliflower head. Cut off the bottom stem and inedible leaves so that you create a flat base and can stand the cauliflower up on a cutting board.
- Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, and then cut the head in half, then both halves in half again. This should give you four 1.5 -2" steaks.
- In a small bowl, stir together the olive oil, salt, pepper, garlic powder, paprika, & parsley.
- Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the oil mixture. Place the oiled side down on the hot grill, and then brush the tops of the steaks with the oil mixture again.
- Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char.
- Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender.
- Remove from the grill, serve, and enjoy!
About the author: Chef Thomas Vance is the current Director of Dining for The Atrium at Serenity Pointe in Hot Springs, Arkansas. He has been in the culinary industry for over 20 years and completed his culinary training with the Auguste Escoffier Culinary School and while serving abroad in the US Navy. He holds multiple culinary credentials and loves the overall artistry, precision, and passion that food has to offer.