grilled cauliflower steaks with roasted red pepper sauce, polenta, and greens

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I’ve had a gas range for over a year now.

Why is this the first time I’ve roasted a red pepper???

Ridiculous!

It’s just too easy.

Too delicious.

And oh so pretty.

The only other thing I like this charred are marshmallows.

Another first…grilled cauliflower!

This recipe idea came from our new favorite restaurant in town, Restaurant 415.  It’s a small but fun and flavorful menu.  They feature a diverse selection of tapas and a small but excellent list of entrees. 

If you were curious about the cauliflower steak, it’s simply a 1 inch slab of cauliflower cut from the whole head.  The kind of annoying thing is that you only get 2-3 “steaks” per head, but not to worry as you can grill up the loose cauliflower as well.

Simply wrap the remaining cauliflower in foil and grill it up.  The texture ends up being a combination between grilled + steamed.  Either way you can’t go wrong. 

As I move through each photo, I’m excited for every part of this meal.  First thinking the cauliflower was my favorite and then remembering the red pepper sauce that I was slurping up with a spoon.  But then, what about the creamy polenta which I have an undying love for!?!? 

I don’t want to choose, and I don’t want you too either.

So just make it all at once.

How have I not made polenta before?  It was…too easy.

Grilled Cauliflower Steaks with Roasted Red Pepper Sauce, Polenta, and Greens 

vegan, gluten-free // serves 2-4

Grilled Cauliflower

  • 1 head cauliflower
  • 1-2 tablespoons sunflower oil
  • salt
  • pepper
  1. Preheat your grill to about 350 degrees.
  2. Wash the cauliflower and starting from the outside start slicing about 3/4-1” thick slabs down through the stem.  At first the florets will fall of the stem but once you get into the middle section you should get 2-3 full slabs.  If it falls apart on you, not to worry!  Make sure to cut any of the leafy greens off of the stem.
  3. Lightly coat the steaks with oil and season both sides with salt + pepper.
  4. For any of the cauliflower that fell apart, coat as specified above and then wrap tightly 1-2 sheets of foil.  Place the slabs and/or the foil pack on the grill for about 5 minutes.
  5. Flip once and cook for another 5 minutes.

Roasted Red Pepper Sauce

  • 2 red peppers
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, chopped
  • 1/4 – 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons diced tomatoes [opt]
  1. Over medium heat on a gas range place your washed + dried pepper on its side on the grate.
  2. Heat each pepper for about 3-5 minutes per side [about 4 sides] until charred.  Watch your pepper and stove very closely the entire time!  If you don’t have a gas burner, you can roast your peppers in the oven instead, but keeping the skins on.
  3. Let the peppers cool and then cut around the stem in a circular fashion and pull the top off with the stem and seeds.
  4. Remove other seeds in the pepper, trying to retain the juice inside.
  5. Place the peppers, oil, garlic, salt + pepper in a blender and blend until smooth.
  6. Taste + add more salt if needed.  If the mixture doesn’t smooth out blend in 1Tbsp at a time of diced tomatoes [canned or fresh] until smooth.
  7. Heat the sauce over med-low heat and bring to a light simmer until ready to serve.  Stir as needed.

Sautéed Greens

  • 1 large bunch of spinach/kale/collards/chard/etc.
  • 1/2 tablespoon butter
  1. Heat a pan to medium heat and once hot add the butter.
  2. Once melted, add in the greens [stems removed] and cook until wilted, stirring often.  About 4-7 minutes.
  3. Season with a small amount of salt + pepper after the dish is compiled if desired.

Creamy Polenta

  • 1 cup polenta grits
  • 3 – 3.5 cups water
  • 1 tablespoon butter
  • 1 teaspoon salt
  1. In a medium sized pot, bring 3 cups of water to boil, add the salt, then add in the polenta and stir.
  2. Cover + reduce heat to simmer for 5 minutes or until liquid is absorbed [check your package directions for a possible cook-time difference].  Add more water to smooth out if needed.
  3. Stir in the butter and serve immediately. 

notes:  Cook the polenta last so it’s creamy and ready to serve when everything is complete.  Spread the polenta, then add the spinach, then the cauliflower, and then smother everything in the red pepper sauce.  This meal is very easily made vegan by subbing a vegan spread in place of butter.

I promise the cooking process isn’t as crazy as it looks.  At the very least, roast some red peppers and try making the sauce.  Or, just make + scarf down the grilled cauliflower.  Or, make a pot of creamy polenta and stuff yourself silly. 

Or, just make it all. 

Ashley