This recipe was created for Club House for Chefs by: Cesar Zapata, Chef Owner of Phuc Yea in Miami.
For the Grilled Cauliflower Steaks: Remove and discard the leaves from each cauliflower head, then trim the stem so that the cauliflower can lay flat on cutting board, leaving the core intact. Cut each cauliflower into thick “steaks” about ¾ inches thick. Reserve any loose florets to cook with the steaks. In a small bowl, whisk together olive oil, minced garlic, La Grille Maple Bacon Seasoning remaining ingredients. Season with Club House Sea Salt French Mediterranean Fine Grind and Club House Black Pepper, Ground. Heat a grill to medium heat. Brush one side of each cauliflower steak with the olive oil mixture and place the brushed side down on a grill. Brush the top sides with the olive oil mixture and cook until tender and charred in spots, about 5 minutes per side. Toss extra florets in olive oil mixture and grill, turning often until charred and tender.
For the Paprika Cream: Place all ingredients in a bowl and mix well until incorporated.
For Serving: Place Grilled Cauliflower Steaks on top of Paprika Cream and garnish with fresh herbs and a lemon wedge.