GRILLED CAULIFLOWER "STEAK" BURGERS

Grilled Cauliflower

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

2 medium-size heads cauliflower
2 tablespoons olive oil
1/2 teaspoon kosher salt + more to taste
Freshly ground black pepper to taste
4 slices provolone cheese (or whatever cheese you like, or you can skip the cheese for a dairy-free option)
4 Ciabatta rolls or Ciabatta-style hamburger buns
1/4 cup mayonnaise (about 1 tablespoon per burger)
1/4 cup Dijon mustard (about 1 tablespoon per burger)
1 red onion (sliced)
1 cup arugula

Steps:

Preheat your grill to medium, about 350 - 400 degrees Fahrenheit.
Peel the leaves off of the heads of cauliflower and cut the stem off of the bottom. Sit the heads upright on the flat cut bottom and, with a sharp chef's knife, cut into in 1-inch thick slices. Generally, you can only get 2 good steaks out of one head of cauliflower, the slices from the middle. Reserve the two middle slices and safe the outer sections for later use. Repeat with the second head of cauliflower.
Brush both sides of the cauliflower slices with olive oil and season with salt and pepper.
Cut the Ciabatta buns in half and brush the insides with olive oil, so that they'll be ready to grill when it's time. Set aside.
Place cauliflower on the grill and cook, flipping occasionally, until golden brown on both sidesand fork-tender in the middle, 10-15 minutes. Add provolone and cook until melted, about 1 more minute. Remove cauliflower steaks from the grill and set aside. Place the buns over the warm grates and cook until toasty, 1-2 minutes. Remove.
Smear the insides of the buns with Dijon mustard and mayonnaise. Lay cauliflower on bottom bun and top with arugula and red onions. Close with the top bun, slice in half if desired, and serve.