Marinated Cauliflower Steaks and Veggies


Cauliflower Marinade Mix

  • 1 Head of Cauliflower, Sliced 1 Inch Thick (saving any extra or broken pieces)
  • 1/2 Cup of Vegetable Oil
  • 1/4 Cup of Water
  • 2 Tablespoons of Brazilian Steakhouse Seasoning
  • 1/4 Teaspoon of Thyme
  • 1/2 Teaspoon of Onion Powder
  • Cracked Black Pepper to taste

Mushroom Marinade Mix

  • 1 Bunch Yellow Oyster Mushrooms
  • 8 Oz. of Baby Bella (Crimini) Mushrooms, Sliced
  • 3 Large Garlic Cloves, Smashed and Chopped
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 1 Tablespoon of Curly Parsley, Chopped
  • Dash of Red Pepper Flakes (optional)
  • 2 Onions, Sliced 1/2" Thick

Fresh Ingredients

  • 1 Bunch of Fresh Spinach
  • 1 Handful of Melody Grape Tomatoes
  • 3/4 Cup of Grated Parmesan Romano Blend Cheese
  • 1/2 Stick of Butter


  1. Marinate the sliced and broken pieces of cauliflower in a freezer bag with all the ingredients in the Cauliflower Marinade Mix group. Gently knead the bag to combine, then let marinade for 20 minutes.

  2. Marinate the mushrooms in a freezer bag with the ingredients in the Mushroom Marinade Mix for 20 minutes, carefully keeping the onions together. Leave a little parsley for garnishing.

  3. Wash your spinach and set aside.

  4. Turn your Blackstone griddle to medium high heat. Spread about a tbsp of butter on the hot griddle and add your cauliflower. Let cook 5 minutes. Flip and using a basting dome to steam for 3 minutes, then let cook uncovered for 4-5 more minutes or until cooked through. Use a toothpick to check for doneness to your liking. Set aside and top with cheese to melt.

  5. Adding a little more butter in two spots, cook the onions and mushrooms separately in a little butter until done to your liking. I like mushrooms cooked no longer than 3 minutes and onions to have a nice char but still a little crunch, about 4 minutes on each side. Remove from griddle once cooked.

  6. Throw the spinach on the griddle in the flavored oil and butter left on the grill to cook for 1-2 minutes.

  7. Arrange your vegetables on top of the spinach and garnish with tomatoes, cheese, and chopped parsley.