Grilled Cauliflower ‘Steaks’ with Lemon-Lime Feta Gremolata

From the Press Enterprise, July 25, 2015

The trick to slicing cauliflower into “steaks” is to use only the center of the cauliflower head.
Basically, you trim away the sides, then cut the center into thick slabs.
This always presents leftover little florets that fall away. Sure, you can save them for another meal (and please do!). Or you can use those little pieces to make a gremolata to go on top of the steak!
In this recipe, every bit of the cauliflower head is used, and a touch of feta is added to the topping for a little salty goodness.

Start to Finish: 30 minutes
Servings: 6

2 small heads cauliflower
1 clove garlic
1 lime
2 lemons
1 cup fresh cilantro leaves
2 tablespoons crumbled feta cheese
Kosher salt and ground black pepper
1 tablespoon olive oil

1. Heat the grill to medium-high.

2. Trim off and discard the cauliflower leaves, then flip each head over so that the stem end is facing up.  Trim about 1/4 inch from each side to flatten, then cut each head in 3 thick slabs.  Reserve 1 cup of the side florets you trimmed away.

3. Using a fine wand-style grater, grate the garlic into a medium bowl.

4. Grate in the zest of the lime and 1 lemon, then juice the lime and 1/2 of the lemon into the same bowl.  Finely chop the cilantro and reserved cauliflower bits and add to the bowl along with the feta.  Season with salt and pepper.

5. In a small bowl, whisk together the olive oil and juice from the reserved lemon half.
Brush one side of the cauliflower steaks with the lemon oil, sprinkle with salt and pepper, then place them oiled side down on the grill.

6. Cook for 4 minutes, brush the top sides of the steaks with additional lemon oil, flip and cook for another 4 to 5 minutes, or until lightly charred and tender.

7. Slice the remaining lemon into 6 wedges.
Spoon several tablespoons of the gremolata over the steaks and serve with a lemon wedge.

Recipe from Melissa d’Arabian for the Associated Press.
Nutritional information per serving: 70 calories; 25 calories from fat (36 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 150 mg sodium; 10 g carbohydrate; 3 g fiber; 4 g sugar; and 4 g protein.
.