Jerk-glazed cauliflower steaks

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 628, total fat 14 G., saturated fats 3 G., proteins 12 G., carbohydrates 112 G., fiber 12 G., cholesterol 0 mg, sodium 1888 mg, sugar 58 G.

When you grill steaks for company at your next picnic, don't forget about the vegetarians. They'll definitely appreciate these cauliflower steaks in a delicious glaze made with Jamaican jerk seasoning, often added to grilled meat. Cauliflower steaks are also a great side dish for meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cauliflower

2 large heads of cauliflower
4 cups of beer
1/4 cup firmly packed light brown sugar
1/4 cup Worcestershire sauce
1/4 tsp chili pepper flakes
2 cloves garlic, grated
Olive oil to drizzle

Glaze

1 cup apricot jam
1 cup spicy jerk paste
2 tablespoons freshly squeezed lime juice
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, light beer, Apricot jam, jerk seasoning, lime, mint

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cauliflower:

Remove the leaves from the base of each cauliflower head. Then cut a piece from the base to level it. Stand the head on its stem and slice vertically into 4 steaks.

Pour the beer into a large baking dish, then add the brown sugar, Worcestershire sauce, chili flakes, garlic, a pinch of salt, and a few grinds of black pepper. Stir until the sugar and salt dissolve, then place the steaks in a single layer in the dish.
Bake the steaks, turning once, until tender but still holding their shape, about 20 minutes. This will tell you when you're done, whether you need to bake for the full 20 minutes.
Transfer the cauliflower steaks to a paper towel-lined baking sheet; reserve the liquid in the pan for the glaze. Pat the surface of each cauliflower steak dry.
Glaze:

Place the jam in a medium bowl, jerk seasoning, lime juice and 1/4 cup of the cauliflower liquid. Stir.
Heat a cast iron skillet over medium-high heat (a non-stick skillet can be used instead of a cast iron skillet).
Drizzle both sides of each cauliflower steak with olive oil, then add a pinch of salt and a few grinds of black pepper. Place the steaks in the pan and cook until golden brown, 4-6 minutes; carefully flip and cook the other side.
Generously brush the top and sides of each steak with the glaze. Grill for another 2-3 minutes, then transfer to a platter and sprinkle with mint and cilantro. Serve the steaks warm. Leftover cooled steak can be sliced and used as a salad.