Large seasoned cauliflower and broccoli steaks are charred on the grill until crisp on the outside and tender on the inside, then topped with a bright and minty chutney dressing. You can also swap in other cruciferous veg like cabbage or broccoli rabe, both of which are excellent when grilled. —Rachel Gurjar
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Charcoal Grill
$100 $85 At Amazon
Blender
$45 $32 At Amazon
Heat Resistant Leather Gloves
$17 At Amazon
BBQ-AID All Angles Grill Brush
$25
Recipe information
Yield
4 Servings
Ingredients
green chutney
Lentils
vegetables and assembly
Preparation
green chutney
Step 1
Blend cilantro, mint, lime juice, chile, garlic, cumin seeds, sugar, salt, and ¼ cup water in a blender until smooth, about 1 minute. Transfer purée to a small bowl. Gradually add oil, whisking constantly until emulsified. Set chutney aside.
Lentils
Step 2
Bring lentils, salt, and 2½ cups water to a boil in a medium pot. Reduce heat to medium, cover, and cook until lentils are tender and liquid is absorbed, about 30 minutes. Remove from heat.
Do ahead: Lentils can be cooked 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill.
Vegetables and assembly
Step 3
Remove toughest outer leaves from cauliflower (leave the tender inner leaves) and trim 1" off bottom of stem. Resting cauliflower on crown and starting at stem end, cut lengthwise into thirds. Trim off outer edges of crown from both outside pieces to create three 1"-thick steaks; reserve trimmed-off florets for another use. Repeat with broccoli. Arrange broccoli and cauliflower steaks on a large baking sheet; drizzle with oil and season both sides with salt.
Step 4
Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place broccoli and cauliflower on grate over indirect heat. Cover and grill until tender, 15–20 minutes. Uncover and move steaks over to direct heat; continue to grill until they are golden brown and edges are charred, about 2 minutes per side.
Step 5
Arrange lentils on a platter and drizzle half of the chutney over. Place cauliflower and broccoli steaks on top. Drizzle with remaining chutney and top with pumpkin seeds and herbs.
