Jul 14 2026
Restaurants›8595 Restaurant & Bar›Barbecue Cauliflower Steak Recipe

Barbecue Cauliflower Steak Recipe

Inspired by 8595 Restaurant & Bar
Time1h
Serves4

Bourbon - Barbecue Glazed Smoked Cauliflower with Dirty Vegan Farro, Toasted on Benne Seeds and House Pickled Vegetables

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Ingredients

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Cauliflower Steak

Dirty Vegan Farro

Toasted Benne Seeds

House Pickled Vegetables

Method

Cauliflower Steak

  1. 1

    Prepare the Cauliflower

    Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into thick slices (steaks) about 1-inch thick.

  2. 2

    Season the Steaks

    Brush both sides of the cauliflower steaks with olive oil and sprinkle with salt and black pepper.

  3. 3

    Bake the Steaks

    Place the cauliflower steaks on a baking sheet and roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown.

  4. 4

    Glaze with Barbecue Sauce

    In the last 5 minutes of roasting, brush the bourbon barbecue sauce over the steaks and return them to the oven.

Dirty Vegan Farro

  1. 5

    Cook the Farro

    In a medium saucepan, bring the vegetable broth to a boil. Add the farro, reduce heat to low, cover, and simmer for about 25-30 minutes until tender.

  2. 6

    Sauté Vegetables

    In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent.

  3. 7

    Combine Spinach and Farro

    Add the chopped spinach to the skillet and cook until wilted. Stir in the cooked farro, salt, and black pepper. Mix well and cook for another 2-3 minutes.

Toasted Benne Seeds

  1. 8

    Toast the Seeds

    In a small skillet over medium heat, add the benne seeds. Toast for about 3-5 minutes, stirring frequently until golden and fragrant.

House Pickled Vegetables

  1. 9

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar dissolves.

  2. 10

    Pickle the Vegetables

    Place the julienned carrots and sliced cucumbers in a jar. Pour the hot brine over the vegetables and let cool. Refrigerate for at least 1 hour before serving.

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