Cauliflower is cut into steaks and marinated in a sweet and spicy teriyaki glaze, grilled and topped with a sweet herby sauce for a healthy vegetarian dinner even carnivores will love!
I’m happy to share a little twist on the traditional BBQ fare with this recipe, sponsored by McCormick, because who knows better how to spice up summer than them?
At this stage of the cooking game we’re all familiar with the 4th of July grilling drill. Burgers, chicken, and beefy steaks are all summertime standards. So when McCormick asked me to create a recipe that breaks my grilling habits out of the summer grilling slump I was all for it.
Wait. Steak? Did someone say steak? That’s a great idea. Let’s make it veggie!
In just the past year or two my cauliflower game has come into full bloom. Prior to that, my taste for cauliflower ended with the last serving of cheesy draped cauliflower florets that my mom served us for dinner as a kid. Since then, I’ve been on a cauliflower sabbatical. There were so many more interesting things to eat.
But a few years ago I dove back into the cauli game with this Thai coconut-infused cauliflower side dish that was so good I wanted more. Roasted cauliflower pasta, quinoa and cauliflower chowder and cauliflower mashed potatoes and even eating (and enjoying) raw cauli florets soon followed suit.
Here, we’re moving our cauli to the main meal with this Grilled Teriyaki Cauliflower topped with a sweet and savory herby Asian drizzle.