Grilled Cauliflower Steaks

These cauliflower steaks may not be the kind of steaks I usually throw on the grill—but let me tell you, I love 'em just the same. They're coated in a smoky, spicy rub that packs a punch, then cooked on a hot grill (or grill pan) until they're covered in those glorious char marks. To top them off, stir together a yogurt sauce full of lemon, mint, oregano, and garlic. The coolness of the yogurt combined with the heat of the cauliflower will blow your tastebuds away. If you're like me, these cauliflower steaks will be your main course. And if you're like Ladd, they'll be more of a side dish to a big, juicy ribeye. Enjoy 'em however you like, as the star of vegetarian dinners or as one of the best vegetable side dishes!

How do you cut cauliflower into steaks?

Start with a large head of cauliflower, about 2 1/2 pounds. If the stem is bulky or uneven, trim it slightly so the cauliflower sits flat on your cutting board. Remove the outer leaves, but keep the core intact—that's what helps hold the steaks together. Using a sharp knife, slice the cauliflower through the center stem into steaks about 1 inch thick. You should get about 4 good steaks out of a large cauliflower head. Don’t worry about the leftover florets from the ends; save those for roasting or other cauliflower recipes. If you're working with smaller heads, you can still make steaks—just aim for even thickness so they cook at the same rate.

Can you switch up the herbs in the yogurt sauce?

Yes! Instead of mint and oregano, you can use other soft herbs like cilantro, tarragon, or parsley. Just use what you already have on hand, or like best!