Cauliflower Steaks with Cranberry Chipotle BBQ
- For the barbecue sauce: In a medium saucepan over medium-high heat, combine all the barbecue ingredients, except 3 tablespoons lime juice. Bring to a simmer. Cook for 45 minutes, stirring occasionally. Remove from heat, strain and press sauce through a fine mesh into a blender. Add remaining 3 tablespoons lime juice. Purée sauce until smooth, reserve.
- For the cauliflower steaks: Place cauliflower onto a cutting board, stem side up. Cut into 4-5 equal slices. Brush each side with oil and season to taste with salt and pepper.
- Heat a grill pan over high heat. Working in batches, sear cauliflower steaks for 1 minute on each side, glaze with reserved sauce. Turn and cook for 2 minutes. Glaze each side again and continue to cook until charred and tender.
- Drizzle cauliflower steaks with remaining sauce and garnish with cilantro.
TIP: Refrigerate remaining sauce for up to 2 weeks.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen