I’m admittedly late putting my hand to preparing cauliflower steaks. I’m not sure why. It seemed like a good idea the first time I heard of them way back when.
The ingredients for the basting marinade were:
- olive oil
- toasted sesame oil
- soy sauce (I used Bragg Liquid Aminos)
- Angostura Worcestershire sauce (without anchovies)
- liquid smoke
- kosher salt
- smoked paprika
- cumin powder
- onion powder
- garlic powder
- habanero hot sauce
We first encountered this black hot sauce at Cantina 1511 in Charlotte, NC. We were so impressed by the unique smoky flavor that we promptly ordered some via the internet.
The slices of basted cauliflower were first seared on both sides with bottom heat only, then I closed the lid of the Oven Central and baked them with top and bottom heat until tender.
Also on the plate, gardien® sweet and tangy barbecue wings (meat-free).