Today’s blog post comes from Dr. Will Cole, author of Ketotarian. He’s sharing one of his favorite vegan keto recipes from his new book. Try it out and tell us what you think!

Thanks for having me on the @knowfoods IG Live today! As promised, here’s how to make one of my favorites from my book Ketotarian.

 

Grilled Cauliflower Steaks with Romesco Sauce and Toasted Nuts

VEGAN, VEGETARIAN

PREP: 15 minutes

GRILL: 16 minutes

SERVES 2

  • One 2 3⁄4-pound head cauliflower (for two “steaks”)
  • 3 tablespoons olive oil
  • 
2 tablespoons sherry vinegar
  • 1⁄4 teaspoon ras el hanout seasoning
  • 1⁄2 teaspoon sea salt
  • 1⁄4 cup raw unsalted almonds, lightly toasted and chopped
  • 1⁄4 cup roasted red bell peppers, drained
  • 1 teaspoon minced fresh garlic
  • 1⁄8 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley leaves

1. Preheat the grill to medium-high heat (350°F to 400°F). Hold the cauliflower head stalk side down on a cutting board. Cut the cauliflower into 11⁄2-inch-thick slabs all the way across, yielding two large “steaks” from the middle of the head, and florets from the edges. Trim and discard the green parts from the steaks and the bottom inch of the stalk. (Reserve the florets for another use.) Pat both sides of the steaks dry.

2. Whisk 2 tablespoons oil, 1 tablespoon vinegar, the ras el hanout seasoning, and 1⁄4 teaspoon salt until thoroughly combined.

3. Brush the cauliflower steaks with approximately half of the olive oil mixture.

4. Grill the steaks, covered, on well-oiled grill grates for 8 minutes, until slightly charred. Turn and brush with the remaining oil mixture. Cover and continue to grill for 8 to 10 minutes, or until the cauliflower is tender but not mushy. Remove from the grill; cover with foil and keep warm.

5. Meanwhile, add the remaining 1 tablespoon oil, the remaining 1 tablespoon vinegar, 2 tablespoons almonds, bell peppers, garlic, the remaining
 1⁄4 teaspoon salt, and the black pepper to the container of a small food processor and purée until almost smooth, about 1 minute. Finely chop the remaining 2 tablespoons almonds and set aside.

6. Divide the sauce between the steaks. Sprinkle with the remaining 2 tablespoons chopped almonds and the parsley.

Want more recipes like this? My book is available now at your local bookstore! You can also follow me on Instagram at @drwillcole.

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