1 large head of cauliflower, trimmed and sliced into about 4–5 slabs
4 cloves garlic, minced
3 Tablespoons olive oil, divided
2 teaspoons cumin
1/2 teaspoon kosher salt
zest of one lemon
1/2–1 cup fresh chopped Italian parsley (and/or cilantro)
pinch of chili flakes
Preheat grill to medium-high. If using a grill basket, place on the grill to preheat as well. Combine garlic, 1 1/2 tablespoons olive oil, cumin, salt and lemon zest in a small bowl. Rub all over cauliflower steaks. Combine 1 1/2 tablespoons of olive oil, parsley and chili flakes in a separate bowl.
Place cauliflower steaks directly on grill or in grill basket. Grill for 6–7 minutes, basting with olive oil, parsley and chili flakes mixture. Flip over and repeat basting and grilling for about 5–6 minutes. Both sides should appear slightly charred on both sides. Transfer to serving platter and drizzle remaining mixture on top. Sprinkle with extra chili flakes, if desired.
If roasting, roast at 450 degrees for about 20–25 minutes, basting and flipping about every 5 minutes.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.