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Grilled BBQ Cauliflower Steaks with Little Potatoes & Fiery Sesame-Peach Salsa
2 Serving Dinner

Grilled BBQ Cauliflower Steaks

with Little Potatoes & Fiery Sesame-Peach Salsa

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
420
FAT
12g
CARBOHYDRATES
70g
PROTEIN
18g

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INGREDIENTS

  1. 6 oz Yukon Gold potatoes, quartered
  2. ¼ cup pumpkin seeds
  3. 1 red Fresno chile, thinly sliced
  4. 1 oz rice vinegar
  5. 1 peach, chopped
  6. ¼ oz fresh cilantro, leaves and tender stems roughly chopped
  7. 1 tsp tuxedo sesame seeds
  8. 3 oz BBQ sauce
  9. 1 cauliflower, cut into 4 “steaks”
  10. 1 red onion, quartered
  11. 2 oz baby arugula
  12. Salt and pepper*
  13. 1 tbsp olive oil*
  14. 2 tbsp vegetable oil*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Grill or grill pan, Baking sheet, Small saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
420
FAT
12g
CARBOHYDRATES
70g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Parboil the potatoes

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.

2
Make the fiery sesame-peach salsa

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.

3
Prep the veggies for the grill

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.

4
Grill the veggies

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.

5
Serve

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!

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