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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Pakistani Cauliflower Steaks

These meaty cauliflower steaks are enhanced with the delicious flavors and aromas of traditional Pakistani cooking. Great for vegetarians or anyone looking to up their daily veggie intake.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 5 people

Ingredients

Tandoori Paste

  • 0.75 cup plain yogurt
  • 0.25 cup olive oil
  • 1 tsp. ground coriander
  • 1 tbsp. paprika
  • 1 tsp. turmeric
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • 1.5 tsp. kosher salt
  • 1 clove garlic, minced
  • 1 tsp. ginger, grated
  • 2 heads cauliflower
  • fresh cilantro, for garnish

1 Food Prep

  • First, in a medium-size bowl, add the tandoori paste ingredients. Whisk together until smooth, and set aside.

  • Next, remove the outer leaves from each cauliflower head. Cut off the bottom stem end to create a flat base that will stand up.
  • Then, use a large, sharp knife to trim away the outer edges, and cut the remaining middle part of the head into 2–3 steaks. Save the edges for another use.
  • Carefully rub or brush the steaks with the tandoori paste on both sides. Refrigerate for at least 30 minutes, or up to overnight.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Gently place the steaks directly over the coals. Cover and cook for about 4–5 minutes on each side, taking care not to burn the cauliflower.

  • Then, move the cauliflower steaks to the cooler side of the grill and cover. Continue to cook for another 3–5 minutes, until crisp-tender.

  • If you have any leftover tandoori paste, you can serve it with the hot cauliflower.
  • Enjoy the delicious flavors.
Reviews
2.0
1 Reviews
Rated 2 out of 5 by from Just not My Kind of Flavor The recipe was simple. I was trying to eat healthier, but i couldn't take much of this in, too many things going on and no balance. And it didn't seem to especially target any of the senses.
Date published: 2023-07-04
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