American · Dinner
California BBQ Cauliflower Steak Plate
California vegan barbecue plate reading a thick-cut cauliflower steak rubbed with smoked paprika and brown sugar then roasted hard and glazed with tomato barbecue sauce, plated with herbed green lentils and grilled zucchini ribbons for a deeply savory plant-led weekend dinner.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
193Calories
17gProtein
13gFat
0gCarbs
0gSugar
0gFiber
30mgSodium
53mgChol
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Instructions
1
Prep
Heat oven to 425°F (220°C). Trim cauliflower stems flush and cut centers into two 3cm-thick steaks. Finely chop onion, mince garlic, slice zucchini lengthways into 5mm ribbons, pick parsley. Whisk 1/4 cup olive oil with smoked paprika, brown sugar, cumin, garlic powder, cayenne, 1 tsp salt, and black pepper.
2
Roast
Brush spice mixture over both faces of both cauliflower steaks. Lay on foil-lined sheet pan, roast at 425°F 30 minutes, flipping at 18 minutes, until both faces turn deep amber and a knife slides through stem with light resistance.
3
Simmer
While cauliflower roasts, sweat onion and garlic in 2 tsp olive oil in a medium saucepan over medium 3 minutes. Add lentils, vegetable stock, bay leaves, and 0.5 tsp salt. Bring to a boil 2 minutes, reduce to low, simmer covered 22 minutes until lentils are tender.
4
Build
Whisk ketchup, molasses, apple cider vinegar, mustard, and remaining 0.5 tsp smoked paprika until uniform glossy dark red.
5
Grill
Heat a grill pan over medium-high 3 minutes. Brush zucchini with remaining 2 tbsp + 2 tsp olive oil and 0.5 tsp salt. Lay on hot pan and char 4 minutes total, turning once, until striped and tender.
6
Glaze
Brush half the barbecue sauce over roasted cauliflower steaks and return to oven 6 minutes until glaze tightens and sets.
7
Plate
Stir parsley through lentils, mound on plates, lay cauliflower steak over each mound, drape zucchini ribbons alongside, drizzle remaining barbecue sauce, finish each with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28.2 oz) cauliflower
- 160g (5.6 oz) dried green lentils
- 300g (10.6 oz) zucchini
- 120g (4.2 oz) yellow onion
- 4 garlic cloves
- 2 bay leaves
- 90ml (6 tbsp) extra-virgin olive oil
- 2.5 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
- 2 tsp light brown sugar
- 2 tsp fine sea salt
- 0.5 tsp ground black pepper
- 160ml (2/3 cup) tomato ketchup
- 2 tbsp molasses
- 2 tbsp apple cider vinegar
- 2 tsp yellow mustard
- 600ml (2 1/2 cup) vegetable stock
- 16g (small handful) flat-leaf parsley
- 2 lemon wedges