This simple barbeque cauliflower recipe packs a lot of flavor. Toss the cauliflower steaks in barbecue sauce (use our recipe or your favorite gluten-free brand), pan roast or grill them and top them with Spicy Asian Slaw. We guarantee no one will ask, “Where’s the meat?”
Contributing chef Mary Capone is author of The Gluten Free Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and founder of Bella Gluten-Free.Yields 12 sliders
- ¼ cup ketchup
- 1 tablespoon Sriracha sauce
- 1 teaspoon gluten-free soy sauce or liquid coconut aminos
- Pepper, to taste
- 1 large head cauliflower destemmed and cut into 1-inch slices (steaks)
- 10-12 small gluten-free rolls or 1 sliced gluten-free baguette, toasted
- 1 recipe Spicy Asian Slaw, optional
1Preheat oven to 400°F or preheat grill to high. Line 2 baking sheets with parchment paper.
2To make the barbecue sauce, combine ketchup, Sriracha sauce and soy sauce in a small bowl. Season with pepper to taste.
3Gently brush cauliflower steaks with barbecue sauce. Be careful not to break up the steaks by over-handling. Arrange on prepared baking sheets.
4Place in preheated oven and bake 15 to 20 minutes until steaks are tender but firm enough to hold together. If grilling, transfer steaks to lightly oiled grill and cook 5 to 7 minutes per side.
5While steaks are cooking, add rolls or baguette to the oven or grill to warm and crisp, about 5 minutes.
6To assemble, place each cauliflower steak on a piece of warm, crispy bread. Top with Spicy Asian Slaw and second piece of bread, if desired.
Spicy Asian Slaw
PREP: 10 minutes
MAKES ABOUT 3½ CUPS.
This slaw makes a fresh and tasty topping or side. Make it while the cauliflower is cooking.
3 tablespoons mayonnaise of choice
1 tablespoon Sriracha sauce
2 teaspoons ketchup
1 teaspoon gluten-free soy sauce or liquid coconut aminos
1 teaspoon lime juice
Pepper, to taste
3 cups thinly sliced green or red cabbage
1 large carrot, grated
3 tablespoons diced red onion
1. In a medium bowl, whisk together mayonnaise, Sriracha sauce, ketchup, soy sauce and lime juice. Add pepper to taste.
2. Add cabbage, carrots and onion to bowl. Toss well to coat.
Each ¼ cup contains 16 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 69mg sodium, 2g carbohydrate, 1g fiber, 1g sugars, 0g protein, 1Est GL.