Whether you eat meat or not, this easy and delicious vegetarian recipe is guaranteed to light the fuse at your next barbecue.
To prepare the cauliflower:
Remove the green leaves from the head, and cut any excess stem so the head lays flat on a cutting board. Cut it in half vertically. Take one half, and make a vertical cut about 3/4-inch in from the center, creating a “steak” of cauliflower. Repeat with the other half. The remaining cauliflower will not hold together in steaks, so simply break them apart into large florets. Line a baking sheet or cutting board with parchment, and arrange the cauliflower in a single layer on the paper.
Open the package of the marinade and pour the contents into a small bowl. Brush the cauliflower with the marinade, coating it evenly and getting marinade into all the nooks and crannies, then flipping and brushing the other side in the same manner. You may have marinade left over, which can be saved for future use. Set the cauliflower aside while you make the sauces.
To make the tzatziki sauce:
Combine all ingredients in a small bowl, and stir well to combine. Taste for salt and lemon, and adjust as needed.
To make the tahini sauce:
Combine the tahini, salt, and lemon juice in a small bowl, and stir to combine. It should have a thin, spreadable consistency. If needed to thin, stir in water a tablespoon at a time until the desired texture is reached.
To grill and assemble:
Heat a grill, either a barbecue or on a stovetop, and when hot, arrange the cauliflower in a single layer. Cook until blackened grill marks appear and the cauliflower is tender, about 2 to 3 minutes per side. Remove from heat, let cool briefly, then cut the steaks into large florets.
Place a piece of flatbread on a plate, and spread some tahini sauce down the center of the bread. Arrange a layer of cauliflower over the tahini, then top with a few diced tomatoes, cucumbers, and onions. Spoon some tzatziki sauce over the top, then roll the bread up to make a wrap. Enjoy!