Grilled Cauliflower Steaks with Almond Chimichurri and Smoked Lemon

Instructions

1. 1

   Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). If using a charcoal grill, set up a direct-heat zone and an indirect-heat zone.

2. 2

   Remove the cauliflower leaves and trim the stem slightly without taking the head apart. Cut the cauliflower into 4 thick steaks about 3/4 to 1 1/4 inches thick. Save any loose florets for another use.

3. 3

   In a small bowl, mix 45 ml (3 tbsp) olive oil with the smoked paprika, ground cumin, garlic powder, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Brush this mixture over both sides of the cauliflower steaks.

4. 4

   Place the lemon halves cut-side down on the grill. Grill for 3 to 4 minutes until nicely marked and lightly smoky. Remove and let them cool slightly.

5. 5

   Place the cauliflower steaks over direct heat. Grill for 4 to 5 minutes per side until deeply marked. Then move them to indirect heat, close the lid, and cook 6 to 8 minutes more, until the center is tender but not falling apart.

6. 6

   While the cauliflower finishes cooking, make the chimichurri. Finely chop the toasted almonds and combine them with the parsley, chives, fresh garlic, red wine vinegar, red pepper flakes, 35 ml (2 tbsp + 1 tsp) olive oil, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper.

7. 7

   Squeeze the smoked lemon into the chimichurri and add the honey. Mix well until the sauce is rustic but loose. If needed, adjust with a few extra drops of juice from the grilled lemon.

8. 8

   Serve the cauliflower steaks hot and spoon the smoked lemon almond chimichurri over the top. If desired, add a few extra drops of grilled lemon juice at the table for a fresher finish.