Grilled Teriyaki Cauliflower Steaks with Asian Gremolata Recipe

Name: Grilled Teriyaki Cauliflower Steaks with Asian Gremolata
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2-4 servings
Ingredients: 1-2 heads cauliflower; 1 5-ounce packet Grill Mates® 7 Spice Teriyaki Single Use Marinade; 4 tablespoons McCormick sesame seeds; 3 tablespoons olive oil; 2 tablespoons brown sugar; 1 teaspoon kosher salt; 2 tablespoons lemon zest; 1 teaspoon lemon juice; ½ cup cilantro, chopped finely

Ingredients

1-2 heads cauliflower
1 5-ounce packet Grill Mates® 7 Spice Teriyaki Single Use Marinade
4 tablespoons McCormick sesame seeds
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon kosher salt
2 tablespoons lemon zest
1 teaspoon lemon juice
½ cup cilantro, chopped finely

PREP TIME 45m	COOK TIME 10m	TOTAL TIME 55m
YIELD 2-4 servings

Instructions

Preheat the grill to medium high and prepare the grates with canola oil.
Slice the cauliflower heads into ½ inch slices. Place in a baking dish and pour the teriyaki sauce blend over the steaks and carefully toss the steaks to coat. Let sit at room temperature while preparing the rest of the dish.
Pour the sesame seeds into a small sauté pan and heat to medium high. Toast the seeds for 3 minutes or until lightly browned and fragrant, shaking the pan often so the seeds don’t burn. Set aside to cool.
In a small bowl, add the olive oil, brown sugar, kosher salt, lemon zest and lemon juice with the cilantro and mix well. Set aside.
Place the cauliflower on the grill and baste with the reserved teriyaki sauce. Grill for 3-4 minutes on each side or until grill marks appear and cauliflower is cooked to your preference.
Place on a serving platter and drizzle with the gremolata and top with sesame seeds. Serve immediately.