Grilled Seitan with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a weeknight dinner that's become a favorite at my table. Seitan is such a fantastic plant based protein that's packed with fiber and keeps you satisfied for hours. What I love most is that this meal comes together in under an hour, making it perfect for busy nights when you still want something impressive and delicious. The grilled seitan gets beautifully charred while the cauliflower roasts until tender, and the garlicky lemon marinade ties everything together with bright, Mediterranean flavors.
Ella x
Ingredients
- ½ kgseitan cutlets(cut into 4 steaks, about 3/4 inch thick)
- 1 large headcauliflower(cut into florets)
- 4 tablespoonsolive oil
- 3 tablespoonslemon juice(fresh)
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried thyme if unavailable)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While heating, pat the seitan steaks dry with paper towels to remove excess moisture for better browning.
Tip: Dry seitan is key to achieving a nice crust and grill marks.
- 2
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, thyme, smoked paprika, salt, pepper, and red pepper flakes to create a marinade.
- 3
Toss the cauliflower florets with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
Tip: Use a grill basket or skewer for cauliflower to prevent pieces from falling through grates.
- 4
Brush half of the herb marinade onto both sides of the seitan steaks, reserving the rest for finishing.
- 5
Place seitan steaks directly on the grill grates and cook for 4-5 minutes per side until golden with charred lines, brushing with additional marinade as needed.
Tip: Don't move the seitan too frequently; let it sit to develop a flavorful crust.
- 6
Simultaneously, add the cauliflower florets to a grill basket and cook for 12-15 minutes, stirring occasionally, until the florets are golden and tender with some charred edges.
- 7
Transfer the grilled seitan and cauliflower to a serving platter and drizzle with any remaining herb marinade.
- 8
Garnish generously with fresh chopped parsley and serve immediately while still warm.
Tip: For extra flavor, add a squeeze of fresh lemon juice just before serving.
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