Grilled BBQ Cauliflower Steaks

If grilling, turn on your grill to high heat. On the stove, add potatoes to a small saucepan over high heat and cover with 1 inch water. Bring to a boil, reduce to a simmer, and cook until tender, 8 to 10 minutes. Drain and set aside. TIPS: You can also roast the potatoes in a 450°F oven for 20 to 25 minutes. You’ll continue cooking the potatoes in a later step.

Add pumpkin seeds and a pinch of salt to a small nonstick skillet over medium heat. Cook until toasted and golden brown, 2 to 3 minutes. Add toasted pumpkin seeds, Fresno chile, rice vinegar, peach, cilantro, sesame seeds, 1 tbsp olive oil, and a pinch of salt to a medium bowl and stir to combine.

Add BBQ sauce and 1 tbsp vegetable oil to a small bowl and stir to combine. Add cauliflower steaks to one side of a baking sheet and lightly brush with BBQ sauce. Add red onion, potatoes, 1 tbsp vegetable oil, and a pinch of salt and pepper to the other side of the baking sheet, and toss. TIP: Save any remaining BBQ sauce for the next step.

Add the veggies to the grill. Cook the cauliflower until tender and grill marks appear, 6 to 8 minutes per side. Cook the onions and potatoes until browned and tender, 8 to 10 minutes. Brush the cauliflower with any remaining BBQ sauce. TIP: If you’re using an oven instead of a grill, roast the veggies until tender and brown, 18 to 20 minutes.

Add the baby arugula to the salsa and toss. Serve the cauliflower steaks on a platter, family style. Top with onions, potatoes, and arugula. Dig in!