Cauliflower Steaks with Cranberry Chipotle BBQ
Prep Time: 10 minutes | Cook Time: 1 hour, 10 minutes | Total Time: 1 hour, 20 minutes | Servings: 5
Ingredients:
Barbecue Sauce
- 8 ounces Happy Harvest Tomato Sauce
- ¼ cup minced Pueblo Lindo Chipotle Peppers (about 4 peppers)
- 2 cups Baker's Corner Brown Sugar
- ½ cup Simply Nature Organic Ketchup
- 2 limes, zested
- ¼ cup plus 3 tablespoons lime juice, divided
- 5 cloves garlic, minced
- 3 cups cranberries
- 2½ teaspoons Stonemill Iodized Salt
- ½ teaspoon Stonemill Ground Black Pepper
- 1 teaspoon Stonemill Ground Cumin
Cauliflower Steaks
- 2 heads cauliflower
- ½ cup Carlini Pure Olive Oil
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
- 2 tablespoons chopped cilantro
Directions:
- For the barbecue sauce: In a medium saucepan over medium-high heat, combine all the barbecue ingredients, except 3 tablespoons lime juice. Bring to a simmer. Cook for 45 minutes, stirring occasionally. Remove from heat, strain and press sauce through a fine mesh into a blender. Add remaining 3 tablespoons lime juice. Purée sauce until smooth, reserve.
- For the cauliflower steaks: Place cauliflower onto a cutting board, stem side up. Cut into 4-5 equal slices. Brush each side with oil and season to taste with salt and pepper.
- Heat a grill pan over high heat. Working in batches, sear cauliflower steaks for 1 minute on each side, glaze with reserved sauce. Turn and cook for 2 minutes. Glaze each side again and continue to cook until charred and tender.
- Drizzle cauliflower steaks with remaining sauce and garnish with cilantro.
TIP: Refrigerate remaining sauce for up to 2 weeks.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen