Cauliflower Steaks

Sometimes, it’s hard to wrap your mind around how something so simple, with so few ingredients and so easy to make can be THIS good AND be considered a recipe!?! But! This recipe qualifies!! I wouldn’t have thought of this and the results were amazing!! Did on a thick, tinfoil pan on the Traeger for 30 min. Results were amazing!! Huge hit! I am excited to repeat many times this summer! Thanks CookingWithShelia!! 👏

We really enjoyed this tasty, healthy side dish! It was crunchy and savory, and I could have eaten it all by itself for dinner. Alas, I needed to share with the rest of the family.Instead of using a store-bought steak seasoning I used my own, as the steak seasonings in the grocery store usually have added sugar (and we try to eat more like the Mediterranean diet which limits added sugars to only occasionally).My only complaint is that cutting the cauliflower head into fillets is messy because the outer parts of the head are not directly above the core, so the middle parts create steak shapes but the outer parts broke into many small florets. Since I didn't want to waste them and also didn't want to rub them individually with the oil and steak seasoning, I decided to throw all the florets and the steaks into a gallon-sized zipper bag to easily mix the oil into them. Then I spread it all out onto a foil-lined tray and sprinkled the seasoning on top. I believe this was the easiest way to use all of the cauliflower head with this recipe.

I had never thought of using steak seasoning on cauliflower, but it’s a great idea! I used Killer Hogg Barbecue Steak Rub. I liked the flavor a lot, but I think the oven temp needs to be lowered to 400°-425°.