1 large head cauliflower
3 tablespoons olive oil
3 tablespoons white wine vinegar
Seasoned salt and black pepper
- Remove the outer leaves from the cauliflower head. Cut off the bottom stem end to create a flat base. Stand the cauliflower up on the cutting board; using a large, sharp knife, trim away about an inch of both sides, then cut the remaining cauliflower into 3 – 5 thick “steaks,” depending on how big your head of cauliflower is. Reserve the sides to make Cauliflower Parmesan or for another use.
- Heat a grill to medium. Whisk the olive oil and vinegar together in a small bowl. Place the cauliflower steaks on a baking sheet and drizzle with the dressing. Ensure the sides are coated completely by turning the pieces a couple times. Sprinkle both sides with seasoned salt and pepper.
- Cook on the grill for about 5 minutes, or until slightly charred. Turn the pieces and cook another 5 minutes until grill marked and tender. Serve immediately.