In this week’s “Healthy Plate” column, I’m talking about meatless steaks.
Vegetable “steaks” are becoming increasingly popular. The concept is simple: cut thick slices of your favorite vegetables and grill them just as your would meat steaks. The heat from the grill softens them, brings out their natural juiciness, and allows you to enjoy these veggies in an entirely new way.
I top my grilled cauliflower steaks with a lemon-lime gremolata made up of feta, lemon and lime zest and the cauliflower florets that fall off when you’re cutting your steaks. The tangy gremolata works perfectly with the slightly smoky, juicy cauliflower steaks.
Click “View Article” to read the column and get my recipe. Read more from AP food writers and share feedback on social media using #APeats.
