Give the cauliflower steaks a quick brine before tossing them on the grill.
- Level: Easy
- Total: 1 hr 10 min (includes marinating time)
- Active: 30 min
- Yield: 4-6
Ingredients
1 head cauliflower sliced into four 1/2-inch steaks, stem intact (about 1 1/2 pounds)
Kosher salt
1/4 cup red wine vinegar
2 tablespoons sugar
1 1/2 teaspoons crushed fennel seeds
2 plum tomatoes, diced
Extra-virgin olive oil, for brushing
Directions
- Put the cauliflower slices in a large resealable plastic bag or baking dish. Dissolve 3 tablespoons kosher salt in 5 cups water and pour over the cauliflower. Set aside for 45 minutes.
- Meanwhile, simmer the vinegar, sugar, fennel seeds and 1/4 teaspoon salt in a small saucepan over medium heat for 5 minutes. Add the tomatoes and cook, stirring, until soft, about 2 minutes more. Set aside.
- Preheat an outdoor grill or grill pan over medium heat.
- Drain the cauliflower and pat dry. Brush with extra-virgin olive oil and grill, covered, until lightly charred and crisp-tender, about 6 minutes per side. Serve the tomato relish over the steaks.
