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Smokey Grilled Cauliflower Steaks

I hit the turkey jackpot this weekend! Every year I go through this internal struggle about buying a happy turkey (free range, antibiotic free, organic, local blah blah blah) which can easily cost $80-$100 and buying a sort-of happy turkey (pick one of the above descriptors) that’s more affordable. I try to walk the walk, but dropping $100 on one part of one meal is hard to stomach. I was hmming and hawing over turkeys yesterday and was going to go with the sort-of-happy turkey when I noticed a monster happy turkey that was the same per pound price as the sort-of-happy turkey. It turns out they were mislabeled, but the butcher gave it to me at the reduced price, so I saved $40 our 27lb happy monster turkey!! I’m going to have to start cooking that thing the day before to have it done on time, but we’ll be eating turkey for weeks.

If you need a quick and easy side dish ahead of all the busy Thanksgiving cooking coming up, here’s your answer! As anyone who eats Paleo can attest, cauliflower quickly becomes a staple ingredient in your cooking. It regularly serves as your starch substitute, and it’s always really good: mashed cauliflower in place of mashed potatoes or cauliflower rice or cous cous in place of rice or gluten-based cous cous (made by shredding cauliflower on shredding blade in food processor). In both of these applications, you can add lots of flavor and create a huge variety of dishes. Oftentimes you’re playing down the cauliflower taste to make it act as your neutral starch to emphasize the other flavors in the dish. Sometimes, however, it’s great to let the cauliflower flavor come through.

Smokey Grilled Cauliflower Steaks

The first time we made these grilled cauliflower steaks, TimTheFarmer and I took a bite and looked at each other with wide eyes – they were delicious! This recipe started with an idea from this cookbook, but I didn’t have tahini, so I sprinkled on the smokey spice blend from this book that I’d been using lately and it turned out amazing! With this recipe, you only use about half the cauliflower, so save the florets that aren’t attached to the stalk to steam or roast or turn into rice or mash. You get 2-4 steaks per head and a serving is 1-2 steaks.

Smokey Grilled Cauliflower Steaks
Serves 2
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 2 heads of cauliflower
  2. 2 tbsp coconut or MCT oil
  3. 2 tbsp Smokey Spice Blend
Smokey Spice Blend
  1. 1 tbsp chipotle powder
  2. 1 tbsp smoked paprika
  3. 1 tbsp onion powder
  4. 1/2 tbsp cinnamon
  5. 1 tbsp sea salt/pink Himalayan salt
  6. 1/2 tsp black pepper
  1. Heat grill to medium heat.
  2. Slice cauliflower into steaks. Put stem-side down on cutting board, start about 1/4-1/3 of the way from the right, and cut straight down. Move knife over 3/4 of an inch and cut down again. You should get a steak. Repeat until there is no stem left to hold steaks together (2-3 more times). Save discarded cauliflower for future use.
  3. Brush both sides of cauliflower with melted coconut oil and sprinkle generously with Smokey Spice Blend.
  4. Carefully place steaks on heated grill.
  5. Cook 8-10 minutes per side. Don't flip until you've got good grill marks on each side.
Adapted from Eating Local & Practical Paleo
Isn't That Grand?

Freezing Fall’s Flavors: Cauliflower Fennel Soup

One of the perks of having a husband who works on a farm is the access to fresh, local, organic produce. We can, in general, harvest extras from the farm and each season, I make it my mission to put up as much of this bounty for the winter so that we can eat awesome veggies long after the fields are covered in snow. Freezing is one of my favorite preservation methods.

Cauliflower Fennel Soup

Fennel and cauliflower peak now (and late spring) and we love those flavors! My brother gave me this awesome cookbook a few years ago with recipes from farmers who work on farms like Hearty Roots and it’s fantastic because not only are the recipes great, it features seasonal recipes with ingredients that are fresh at the same time. I’ve modified its Creamy Cauliflower and Fennel soup the tiniest bit to make it paleo. I make huge batches of it with seconds from the farm and freeze the soup in family-size portions for great soup all winter. It’s also pretty nifty when I’ve been on top of my bone broth game which I make from chickens TimTheFarmer raises because this entire recipe comes from the farm (except for the fennel seeds and S&P #obviously)!

The recipe below is for a single batch – I just finished a batch 14x this size and froze 10 quarts of soup and 2 quarts of broth. Also, make sure to check out the end of the recipe for a big ol’ what not to do.

Cauliflower Fennel Soup + Broth

3 tbsp grassfed butter
1/2 large yellow onion
1 small fennel bulb
1/2 large cauliflower
4 thyme sprigs
5 cups chicken or vegetable broth/stock (if canned, use parts broth/stock and water)
1 tsp fennel seed, crushed
Salt and freshly ground pepper (I use pink Himalayan sea salt)

Chop all your ingredients (slice onions and fennel and cut cauliflower into florets).Cauliflower Fennel SoupMelt butter in a large pot and add onions. Cook onions until starting to brown and then add your cauliflower, fennel, and thyme sprigs (or dried thyme if you don’t have fresh…which I didn’t, because TimTheFarmer didn’t have time to grab…#hethinkshesfunny). Stir around to coat in the onions and butter.

Pour in your stock/broth/water combo. Bring to a simmer and cook until cauliflower is soft (20 min to an hour depending on your stove and size of batch).

When the cauliflower is cooked, use a strainer and large bowl OR a glass measuring cup to pull out most of the cooking liquid. Set the liquid aside (DON’T THROW OUT THAT LIQUID GOLD!). Add the crushed fennel seed to the solids and use a hand blender to blend the solids into a puree. You can also use a blender or food processor, but I prefer the hand blender as it keeps the dishes to a minimum.

Cauliflower Fennel Soup Steps

Once you’ve pureed the solids, add enough of the liquid gold back in to get the soup consistency you like. Return soup to the heat and add S&P to taste. Depending on how many times you increase this recipe, this could become quite a bit of salt #dontbescared #dontundersalt.

Now you’re ready to serve dinner up or freeze your soup for later! I buy these freezer quart containers.

Here’s where we get to what not to do. Do not, under any circumstances, set the soup on an unbalanced sheet tray on the counter, because it will fall and you will end up scalding your leg through your pants and you will do a striptease in the kitchen (luckily no one was home) to get out of your burning pants, and you will still be cleaning up soup from EVERYWHERE in your kitchen days later. Seriously. It splashed onto my computer and wallet and walls more than ten feet away. Update: I just discovered it on the ceiling.


Aaanywaaay, to freeze the soup, fill up your quart containers (freezer baggies work too) and leave an inch of head space (the empty space in your baggie or container that allows the expansion of liquids when freezing). Cover and let cool.

Cauliflower Fennel Soup

Once cool, label your lids – I use permeant marker on the lids, which should come off when you wash them. If it doesn’t, something oil-based (cooking oils or sunscreen, obviously) will get it off (everything I need to know, I learned in ski school). Put in the freezer. Defrost and reheat to enjoy!

Broth: remember that unused liquid gold? Make sure to freeze that too! It’s a great, flavorful chicken/vegetable broth that works well as a basic broth, or in your next batch of this soup.