Grilled Cauliflower Steaks with Pineapple-Lime Cilantro Salsa
Grill-marked cauliflower “steaks” with a bright pineapple-lime salsa. Pineapple is on sale; citrus is in-season in Texas now—so the flavors pop without heavy sauces.
Back to full listIngredients
- Organic Cauliflower, 1 ct 1 head $3.99
- Fresh Ripe Whole Pineapple, 1 ct ~1 1/2 cups diced pineapple $2.99 sale (reg $3.49)
- Fresh Organic Limes - Each 2 limes $0.99
- Organic Cilantro 1/3 cup chopped $1.19
- Jumbo Sweet Onions 2 tbsp finely diced $1.39/lb
- Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
- Fresh Jalapeno Peppers (optional) 1 small, minced $0.99/lb
- Neutral oil (pantry) 2–3 tbsp
- Smoked paprika (pantry) 1 tsp
- Ground cumin (pantry) 1/2 tsp
- Kosher salt + black pepper (pantry) to taste
Instructions
- Prep cauliflower: trim leaves. Slice cauliflower into 2 thick “steaks” (about 3/4–1 inch). Reserve loose florets for another use.
- Season: brush both sides with oil. Sprinkle with smoked paprika, cumin, salt, and pepper.
- Heat grill to medium-high; oil grates.
- Grill cauliflower: cook 5–7 minutes per side, moving carefully, until well-marked and tender (close lid if possible to help cook through).
- Make salsa: combine diced pineapple, diced onion, chopped cilantro, 1 tbsp garlic, lime juice (start with 1 lime, add more to taste), jalapeño (optional), and a pinch of salt.
- Serve: top grilled cauliflower steaks with pineapple-lime salsa. Add extra lime wedges from the second lime.
Health notes: Veg-forward and lighter. If you want it more filling, add potatoes on the side (from your list) or a can of beans (pantry).
Drink pairing: Tropical-acid salsa pairs nicely with crisp whites or dry rosé. Wine styles (pick 1): - Albariño - Sauvignon Blanc - Dry Rosé