Ingredients
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1 large head cauliflower, cut into 1-inch thick steaks cauliflower1 large head cauliflower, cut into 1-inch thick steaks
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2 tbsp gochugaru (Korean red pepper flakes) gochugaru2 tbsp gochugaru (Korean red pepper flakes)
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2 tbsp tamari or soy sauce (gluten-free if needed) soy sauce2 tbsp tamari or soy sauce (gluten-free if needed)
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1 tbsp toasted sesame oil toasted sesame oil1 tbsp toasted sesame oil
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 inch fresh ginger, grated ginger1 inch fresh ginger, grated
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1 tbsp rice vinegar rice vinegar1 tbsp rice vinegar
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1 Korean or Asian pear, julienned asian pear1 Korean or Asian pear, julienned
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1 cup napa cabbage, shredded napa cabbage1 cup napa cabbage, shredded
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1 small carrot, julienned carrot1 small carrot, julienned
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2 green onions, thinly sliced green onions2 green onions, thinly sliced
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1 tbsp roasted sesame seeds roasted sesame seeds1 tbsp roasted sesame seeds
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Salt and pepper, to taste pepperSalt and pepper, to taste
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Optional: fresh cilantro or perilla leaves for garnish perilla leavesOptional: fresh cilantro or perilla leaves for garnish
Directions
Grill marinated cauliflower steaks until charred and tender, then serve topped with a crisp, tangy Korean pear and cabbage slaw for a refreshing and flavorful plant-based dish. For extra heat, add a touch more gochugaru to the marinade. If you can’t find Korean or Asian pears, use a crisp apple instead. The slaw can be made ahead and kept chilled for up to 2 hours.
Steps
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1
Done
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Preheat your grill or grill pan to medium-high heat. |
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2
Done
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In a small bowl, whisk together gochugaru, tamari or soy sauce, sesame oil, maple syrup, garlic, ginger, rice vinegar, lemon juice, and a pinch of salt and pepper. |
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3
Done
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Brush both sides of each cauliflower steak generously with the marinade. Let sit for at least 10 minutes while preparing the slaw. |
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4
Done
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In a mixing bowl, combine julienned Asian pear, napa cabbage, carrot, green onions, sesame seeds, a splash of rice vinegar, and a pinch of salt. Toss to combine and set aside. |
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5
Done
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Grill the marinated cauliflower steaks for 5-7 minutes per side, until charred and tender but still holding their shape. |
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6
Done
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Plate the grilled cauliflower steaks and top with the Korean pear slaw. Garnish with more sesame seeds and optional fresh herbs. |
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7
Done
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Serve immediately and enjoy! |
