Cauliflower Steak

Preparation

Start by washing the head of cauliflower and trimming any leaves off the sides.

Cut the cauliflower into 6 even wedges by cutting in half, through the core, and continue to cut each 1/3 through the core so the wedges stay intact.

Place 3 wedges in each bag and 4 ounces of teriyaki marinade in each bag; allow to marinate for 2 hours.

After the cauliflower has marinated, remove cauliflower wedges from bags, reserve marinade from bags and reserve in a dish; you will be using this to baste, while grilling. Place cauliflower in a deep 12x8 baking dish, cover with paper plates and microwave on high for 15 minutes.

Have a section of the grill that is set to medium-low.

Once the cauliflower is finished, spray each side with nonstick cooking spray or carefully brush some oil on the grill to prevent sticking.

Place cauliflower on grill, baste with a brush, and begin to cook on each side, turning and basting every 2 to 3 minutes until the stems are al dente. Once the wedges are finished, place them on a platter and garnish with sesame seeds, scallions, and lime wedges.