An easy, healthy and naturally gluten-free and vegan summer meal that everyone will love!
- 1 head (large) Cauliflower, Sliced Lengthwise Through The Core Into 4 Steaks
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Olive Oil
- Sea Salt
- Sliced Parsley, For Garnish
- FOR THE SAUCE:
- ½ Large Tomato On The Vine, Chopped
- ¼ cups Slivered Almonds
- ½ cups Thinly Sliced Roasted Red Peppers, Packed
- ½ Tablespoons Fresh Lemon Juice
- 1 teaspoon Garlic, Minced
- ¼ teaspoons Sea Salt
- ¼ teaspoons Ground Cumin
Preheat oven to 350ºF. Spread almonds onto a small baking sheet and bake until lightly golden brown, about 3–5 minutes. Watch them closely as they burn fast. Set aside. Preheat grill to medium heat.
Place cauliflower steaks on a cutting board and mix lemon juice and oil together in a small bowl. Rub half of the oil mixture all over the tops of the cauliflower and sprinkle with salt.
Place cauliflower steaks on the grill, oil side down, and cook until charred and begin to soften, about 8–9 minutes. Rub the rest of the oil mixture on top of the steaks and flip. Cook until soft and fork-tender, about another 8–10 minutes.
While cauliflower cooks, place tomato into a small food processor (mine is 3 cups) and process until broken down and smooth. Add all the other sauce ingredients, including toasted almonds, and process until smooth and creamy.
Serve the sauce over the cauliflower and garnish with parsley. Devour!
Note: Don’t try to mix everything without breaking down the tomato first—it doesn’t work well and you will have chunky tomato.