Spicy Grilled Cauliflower Steaks

Ingredients

• ½ cup olive oil, plus more for grill
• 1 large head of cauliflower (about 2½ pounds)
• 6 garlic cloves finely grated on a micro plane
• 2 teaspoons of Deanz French Herb Salt
• 1 Lemon wedge cut into veggies (for serving)
• 2 Tablespoons of Deanz Mediterranean Spice Blend, Vegetarian
• Zest of 1 lemon
• ½ bunch of cilantro chopped

Directions

• Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of the grill; for a gas grill, leave one or two burners off); clean and oil the grates.
• Alternatively, heat the oven to 400 degrees Fahrenheit
• Remove the toughest outer leaves from the cauliflower (leave any tender inner leaves). Trim the stem to create a flat base. Holding cauliflower upright on the stem, slice into 4 equal slabs to create steaks.
• In a small bowl, mix Deanz Mediterranean Spice Blend, Vegetarian, minced garlic, olive oil, 1 teaspoon of Deanz French Herb Salt , lemon zest and half portion of cilantro.
• Place the cauliflower steaks on a baking sheet and liberally brush the oil mixture on each side of the steak and place the steaks, sauce side down, on the grill. Brush the second side with sauce. Grill cauliflower until charred and begins to soften, 7–8 minutes. Baste the cooked side with sauce and continue to grill until the second side is charred and beginning to soften, 7–8 minutes. Turn again, move over indirect heat, and brush with the remaining sauce.
• Cover the grill and continue to grill steaks until tender (a paring knife should slide into centers of steaks with little resistance), 15–20 minutes.
• In the oven: Place the cauliflower steaks on a baking sheet and liberally brush the oil mixture on each side of the cauliflower steak and place steaks, sauce side down, on the grill. Brush the second side with sauce; put the baking sheet in the oven for 20 minutes, basting and turning the cauliflower steaks at least once.
• Transfer cauliflower steaks to a platter. Check for salt and sprinkle remaining cilantro and squeeze lemon juice per taste or serve with lemon wedges.