Bacon-Ranch Cauliflower Steaks
Prep: 20 minutes
Grill: 10 minutes • Serves: 4
1/2 cup Daisy® Sour Cream
2 teaspoons chopped fresh dill
1 teaspoon Morton & Bassett® Garlic Powder
1 teaspoon Morton & Bassett® Onion Powder
1/4 teaspoon celery salt
2 large heads cauliflower
1 tablespoon Colavita® Extra Virgin Olive Oil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup Sargento® Shredded Cheddar Cheese
2 green onions, thinly sliced
1.Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
2.In small bowl, stir sour cream, dill, garlic powder, onion powder and celery salt. Makes about 1/2 cup.
3.Working with 1 cauliflower head at a time, place head stem side down on cutting board; cut 2 (1-inch-thick) steaks from center of head (reserve remaining cauliflower for another use). Brush both sides of cauliflower steaks with oil; sprinkle with salt and pepper. Place steaks on hot grill rack; cover and cook 10 minutes or until tender and grill marks appear, turning once. Transfer steaks to rimmed baking pan; immediately sprinkle with cheese, bacon and onions.
4.Serve steaks topped with sour cream mixture.
Approximate nutritional values per serving (1 topped cauliflower steak):
209 Calories, 15g Fat (6g Saturated), 36mg Cholesterol,
444mg Sodium, 10g Carbohydrates, 4g Fiber, 10g Protein
Chef Tip:
Use remaining cauliflower in a stir-fry, to make cauliflower rice or in a plant-based taco filling.