High Protein Grilled Cauliflower Steak with Lemon Herb Vinaigrette
Elevate your plant-based dining experience with our **High Protein Grilled Cauliflower Steak with Lemon Herb Vinaigrette**, a dish that is as nutritious as it is flavorful. Perfectly charred cauliflower steaks are brushed with a smoky, spiced olive oil blend, creating a tender yet structured main that’s packed with fiber and vitamins. The zesty lemon herb vinaigrette, blended with protein-rich chickpeas, adds a burst of freshness and creamy texture that complements the caramelized cauliflower beautifully. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or summer grilling parties. Garnished with vibrant parsley and basil, this vegetarian powerhouse is as stunning to serve as it is satisfying to eat. Keywords: cauliflower steak recipe, grilled cauliflower, high protein vegetarian meal, lemon herb vinaigrette, healthy grilling recipe.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
Instructions
Preheat your grill to medium-high heat.
Remove the outer leaves of the cauliflower and trim the stem. Slice the cauliflower into 1-inch thick steaks.
In a small bowl, mix together 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper.
Brush the cauliflower steaks with the olive oil mixture on both sides.
Place the seasoned cauliflower steaks on the preheated grill. Cook for 5-7 minutes on each side, until the steaks are golden brown and tender, but still hold their shape.
While the cauliflower is grilling, prepare the lemon herb vinaigrette. In a small food processor or blender, combine parsley, basil, 1 tablespoon of olive oil, lemon juice, honey, Dijon mustard, and red wine vinegar. Blend until smooth.
Add the chickpeas into the blender with the lemon herb mixture and pulse a few times to slightly mash them, ensuring some texture remains.
Once the cauliflower steaks are done cooking, remove them from the grill and place them on a serving platter.
Drizzle the lemon herb vinaigrette with chickpeas over the grilled cauliflower steaks.
Serve immediately, garnished with extra parsley or basil if desired.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4382 mg | 191% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 43.6 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3963 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
