Grilled BBQ Cauliflower Steaks
with Little Potatoes & Fiery Sesame-Peach Salsa
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- 6 oz Yukon Gold potatoes, quartered
- ¼ cup pumpkin seeds
- 1 red Fresno chile, thinly sliced
- 1 oz rice vinegar
- 1 peach, chopped
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- 1 tsp tuxedo sesame seeds
- 3 oz BBQ sauce
- 1 cauliflower, cut into 4 “steaks”
- 1 red onion, quartered
- 2 oz baby arugula
- Salt and pepper*
- 1 tbsp olive oil*
- 2 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
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!