Cauliflower "Steak" Burgers

Today is the last Grilling Wednesday this post also marks the transition into Sandwich Wednesday which will run from September until the end of November. I love grilling season, but the fall means back to school for me so sandwiches are a great way to bring lunch/dinner with me. I only have class three days a week, but that means for two of those days I am at school from 10am-10pm which requires me to bring both a lunch and dinner. I prefer to save my money for going out with friends, rather than spending it throughout the week on small meals. Sandwiches are easy to pack and pretty filling.

Inspired by Kitchen Treaty.

Other Grilling Wednesday Posts: Bean and Squash BurgersHalloumi & Asparagus Skewers with Orange SauceGrilled Barbeque Onion and Smoked Gouda QuesadillasGrilled Corn and Tomato Fettuccine and Bacon Wrapped Mushrooms with Blue CheeseQuinoa Burgers with Sweet Potato Fries, Beer Caramelized Onions and SwissGrilled Mini Caprese PizzaGrilled Fruit Bruschetta with Honey Cream Cheese, Grilled Veggie Tacos, Southwest Quinoa Sliders with Avocado Cream Sauce, Grilled Parmesan Polenta Chips and Roasted Green Pepper and Feta Bruschetta

-1 medium-size heads cauliflower
-2 tablespoons olive oil
-1/2 teaspoon kosher salt + more to taste
-Freshly ground black pepper to taste
-2 pepper jack cheese
-2 hamburger buns
-Mustard barbeque sauce, for serving
-Onion rings, for serving
-Chives, for serving 

In order to get the cauliflower "steak" you will need to: Remove the leaves from the head of cauliflower and cut off the bottom stem. Sit the head of cauliflower upright on the flat cut bottom and, with a sharp chef's knife, cut into in 1-inch thick slices. You're trying to get two good steaks from the center of the cauliflower. Use the outside pieces for another recipe, I used mine in Buffalo Cauliflower Pasta Salad.  These steps can be doubled or even tripled -- there's just two of us so two steaks worked for me.

Brush both sides of your steak with olive oil and season with salt and pepper. Grill for 10-15 minutes or until slightly charred and tender. Before removing from the grill, melt your cheese over the top. I served mine with some cooked onion rings, mustard based barbecue sauce and minced chives.

This was a little difficult to eat, but the flavor on this was really good. The cauliflower helped to give quite a bit of vegetable without making you feel like you're just sitting at a cook-out eating only garden salad. You can top these burgers however you like -- I jazzed mine up a little based on what I had. Dave was in charge of trying to make these cauliflower "steaks" and it turned out pretty well.


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