The perfect side dish to celebrate the last weekend of Summer.
3 medium heads cauliflower
1/2 cup unsalted butter, room temperature
2 tbsp sea salt
1 tbsp freshly ground black pepper
1 tbsp fresh parsley, minced
1/2cup freshly grated Parmesan
2 tbsp extra-virgin olive oil
Directions: Turn on your grill to high and once hot, place cauliflower steaks directly on the grill. Heat for 10 minutes. With a large knife, cut cauliflower head lengthwise into 1/2-inch thick slices and cut stalk from the bottom of each slice. Give each cauliflower steak a smear of butter and sprinkle with salt and pepper. Place cauliflower slabs on a hot skillet and cook until they show a caramelized crust, 5-6 minutes.
While they cook, halve the lemons and place cut side down in the skillet for 2 minutes. Remote lemons and set aside. Turn each cauliflower slab and grill the other side until caramelized, about 5 minutes. When both sides are golden brown, transfer to a serving platter, drizzle with juice from the grilled lemons and garnish with parsley and Parmesan and drizzle with olive oil. Serve while hot and enjoy!