Experience a burst of flavor with these spicy honey-glazed BBQ cauliflower steaks, perfectly complemented by fluffy cilantro-lime rice. This dish is not only vibrant and visually appealing but also packs a punch with its sweet and spicy marinade that enhances the natural flavors of the cauliflower.
Grilled to perfection, the cauliflower steaks develop a smoky char while the honey glaze caramelizes beautifully, creating a delicious contrast in texture. Paired with the zesty rice, this recipe is a fantastic plant-based option that is sure to impress at any dinner table.
Ingredients
INGREDIENTS
- 1 large head of cauliflower, sliced into 1-inch thick steaks
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, whisk together honey, soy sauce, sriracha, olive oil, smoked paprika, salt, and pepper to create the glaze.
- Brush both sides of the cauliflower steaks generously with the honey mixture.
- Grill the cauliflower steaks for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
- While the cauliflower is grilling, rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is fluffy and water is absorbed.
- Remove the rice from heat and stir in chopped cilantro and lime juice. Fluff with a fork.
- Serve the grilled cauliflower steaks over a bed of cilantro-lime rice, drizzling any remaining honey glaze on top. Enjoy!
Notes
Substitution: Use agave syrup instead of honey for a vegan version of the glaze.
For a richer flavor, marinate the cauliflower steaks for at least 30 minutes before grilling. You can also add red pepper flakes to the honey glaze if you’re looking for an extra kick!
Leftover cauliflower can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore its crispiness.
