Grilled Cauliflower Steak with Mojo Cubano

Grilled Cauliflower Steak with Mojo Cubano

Ingredients

Cauliflower steak

1 large head of cauliflower

2 to 3 tablespoons of olive oil

Salt and pepper to taste

4 tablespoons of mojo Cubano, recipe below

Mojo Cubano

2 cups of chopped Flat Leaf Parsley

1 TBS of minced Garlic

1 minced Fresno Chili 

1 TBS of fresh squeeze lime juice 

1 tsp Lime zest

¼ cup of Red Wine Vinegar

1 Cup Ex. Virgin Olive Oil

Directions 

Heat grill to 375 F

To make each cauliflower steak, trim the rounded edge of each cauliflower half, leaving about 1 1/2-inch-thick slices that still have the stem attached.  Save the trimmed cauliflower for another recipe.  Grill cauliflower until desired char. 

In a mixing bowl combine parsley, garlic, Fresno chili, lemon zest, vinegar and lime juice.  Add olive oil last.  This sauce gets better with time.  You can keep it refrigerated for up to a week. 

Serve cauliflower steaks with a generous spoonful of mojo Cubano on top.