Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower
  • 3 tablespoons olive oil, divided
  • 2 cups fresh corn kernels (2 to 3 ears)
  • 1 ½ cups cherry tomatoes
  • 15-ounce can black beans
  • 1/4 cup cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons taco seasoning (or mix of cumin, chili powder, and paprika)
  • Kosher salt
  • Fresh ground pepper

Instruction

  • Remove the outer leaves and extended stem from the head of cauliflower. Working from the center, slice across the entire head to create 4 steaks. Steaks can only be made with the florets attached to the core stem. (Florets that detach from the core can be cooked on the side or reserved for another meal.)
  • Heat a grill or grill pan to medium-high heat. Coat each side of the cauliflower steaks with olive oil, a sprinkle of kosher salt, and fresh ground pepper. Grill each side for 3 to 4 minutes until lightly charred.
  • For the fresh salsa, cut off the corn, enough for 2 cups kernels. Cut the cherry tomatoes into quarters. Drain and rinse the black beans. Chop the cilantro. Juice 2 limes.
  • In a medium bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, taco seasoning, 1 pinch kosher salt, 1 tablespoon olive oil,and fresh ground pepper. Stir to combine; taste, and add additional seasonings if desired.
  • To serve, place each steak on a plate, and spoon over mounds of fresh salsa.