Ingredients

• Dried oregano – 1 tablespoon.
• Paprika – 2 tablespoons.
• Lemon wedges – For serving.
• Diamond crystal – 2 tablespoons. (You can use one tablespoon of Morton kosher salt instead)
• Mild-flavored molasses – 3 tablespoons.

• Sherry vinegar or red wine vinegar – 6 tablespoons.
• Garlic cloves – 6 nos. (Finely grated)
• Canned chipotle chilies in adobo (Finely chopped) – 2 tablespoons. (You also have to keep 3 tablespoons adobo sauce)
• Cauliflower (Large head) – 1 no.
• Olive oil – 1/2 cup. (You can keep some more for grill)

Cooking guidelines

The grill has to be prepared and the heat has to be kept at medium-low level. (If you are using a charcoal grill, coals need to be banked on one side and for gas grill; one or two burners must be left off)

After cleaning, grates should be oiled.

Toughest outer leaves have to be removed from cauliflower and for creating a flat base, stem need to be trimmed. Then, cauliflower should be cut into 4 slabs (Equal) for creating steaks by maintaining cauliflower upright on stem.

Remaining 1/2 cup oil, oregano, paprika, salt, molasses, vinegar, garlic, adobo sauce and chiles have to be stirred in a bowl to blend well.

The sauce should be brushed on each cauliflower steak and they must be placed on a grill by keeping the sauce side down.

After brushing the second side with sauce, cauliflower steaks have to be grilled for 7 to 8 minutes and you can stop when turned when charred and turned soft.

After turning once again, steaks have to be moved over indirect heat and brushed with the sauce remaining.

They should be grilled covered for 15 to 20 minutes. You can stop when they become tender. When a paring knife is slid into the steak centers, there must not be any resistance.

After transferring steaks into a platter, you can serve it with lemon wedges.