Cauliflower Steaks with Zucchini Noodles and Nectarine

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A perfect vegetarian BBQ recipe: Cauliflower Steaks with Zucchini Noodles and Nectarine, with just the right amount of kick!

Looking for a vegetarian and gluten free alternative for your next outdoor BBQ?  Yes, then glad I have your attention!  No?   Well, don’t leave yet!  This tasty meal might convince you that a veggie night is a-OK!

We have a lot of friends that are vegetarians and several that are gluten-free.  I’m neither, but we do eat a veggie-heavy diet and try to watch our dairy and wheat intake.  Ya know, everything in moderation.  Especially with the onset of swim suit season.  Ugh.

Although I love them, I’ve been wanting to try something other than black bean burgers on the grill.   And instead of relying on the ol’ portabella mushroom swap-a-roo that most grill-masters use as the vegetarian stand-by, I decided to go the route of the Cauliflower steak.

With a little hit of El Yucateco hot sauce, this was a meal that I’ll be making again and again.  The cauliflower held up perfectly on the grill and had the perfect amount of kick from the Red Hot Sauce.

Made with fresh red habanero peppers, tomato, and select spices the El Yucateco Red Hot sauce is a great go-to sauce for grilling.  Because it has less vinegar that many popular sauces, it packs a little more heat, but not too much that it isn’t a great fit for a marinade like in this recipe!

A bed of zucchini noodles (loving my julienne peeler lately) sauteed in garlic and herbs was the perfect accompaniment, and the nectarines had a nice cooling effect for the spicy cauliflower.

While I marinaded the cauliflower the the Red Hot Sauce, I chose to make a little topping for the cauliflower with the El Yucateco XXX Habanero Hot sauce.

The El Yucateco XXX Habanero Hot Sauce recipe, which they say was rescued from a Mayan vault, is made from  ripe habaneros. Although, this is a pretty-darn hot sauce measuring approx. 12,000 on the Scoville scale, I don’t think it’s so extreme that it can’t be used as an everyday sauce.  Just be sure to use it sparingly until you know your comfort level with the heat.  Mixed into Greek yogurt, the punch was toned down a bit. 🙂

Grilled Cauliflower Steak with Zucchini Noodles & Nectarine

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Ingredients

• 3 cauliflower heads, trimmed and cut into 3/4 inch "steaks"
• 4 zucchini, julienned
• 2 cloves of garlic,2 minced
• 2 tablespoons El Yucateco Red Hot Sauce
• El Yucateco XXX Habanero Hot Sauce
• 3/4 cup Greek Yogurt
• Juice of 1 lime
• Nectarine, diced
• Salt and Pepper to Taste
• Olive oil

Instructions

1. Heat grill to high heat. Meanwhile on a baking sheet, drizzle side of cauliflower with olive oil, the juice of half of a lime, dashes of hot sauce and salt and pepper. Use a pastry brush to cover the sauce over each "steak" and allow to sit for at least 15 minutes in marinade before grilling.
2. Sear on grill for four minutes per side - allowing for great grill marks but still letting it have a little "bite."
3. Meanwhile, heat two tablespoons of olive oil in a large skillet over medium high heat. Add garlic and saute 30 seconds, then add zucchini, salt and pepper. Saute for 4-5 minutes, until it's warm, but not mushy.
4. Mix Greek yogurt, with hot sauce to taste, salt and pepper, and the juice of the other half of the lime. Stir.
5. Plate zucchini noodles, then top with cauliflower steaks, then diced nectarines. Serve alongside Greek yogurt sauce.

Love spicy? You’ll LOVE this recipe, and your veggie friends will be so impressed that they aren’t getting the default Veggie Burger!

Be sure to try all three El Yucateco Hot Sauces, available at Publix, this grilling season!  Although I didn’t use it in this recipe, the Green Hot sauce is perfect mixed into ranch dressing for a kicked up Cobb Salad!

Get more spicy inspiration with El Yucateco here, and be sure to share which hot sauce has your name all over it in the comments below! 🙂

Excited about grill season? Don’t miss this fun giveaway!
El Yucateco Grilling