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1
For the cauliflower: Preheat the oven to 350 degrees F.
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2
Trim the green leaves from the base of each head of cauliflower.
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3
Then trim a sliver off of each base to level it.
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4
Make 2 equal slices vertically from the top to the base of each head of cauliflower, creating 4 steaks in total.
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5
In a large baking dish, add the beer, brown sugar, Worcestershire sauce, red chile flakes, garlic, a nice pinch of salt and a few grinds of black pepper.
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6
Whisk until the sugar and salt dissolve, then place the steaks in 1 layer in the dish.
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7
Bake the steaks, flipping them once, until tender but still firm enough to hold their shape, about 20 minutes.
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8
Use your judgment when you flip them to determine if they need to cook the full 20 minutes.
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9
Transfer the cauliflower steaks to a paper towel-lined baking sheet; reserve the baking liquid for the next step.
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10
Pat the top of each steak dry as well.
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11
For the glaze: In a medium bowl, add the jam, jerk seasoning, lime juice and 1/4 cup of the cauliflower baking liquid.
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12
Stir to loosen and combine.
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13
Heat a cast-iron griddle to medium-high heat (cast iron is preferred, but you can use a large pan and do this in batches, or use a nonstick griddle, but cast iron--ooooh--cast iron!!!
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14
).
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15
Drizzle each cauliflower steak with olive oil on both sides followed by a pinch of salt and a few grinds of pepper.
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16
Place the steaks on the griddle and cook until lightly golden brown when you take a peek beneath, 4 to 6 minutes; gently flip the steaks, then allow them to become golden brown again on the other side.
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17
Brush the tops and sides of each liberally with the glaze.
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18
Cook for 2 to 3 minutes more, then remove to a platter and sprinkle with the mint and cilantro.
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19
Serve warm.
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20
Chop the chilled leftovers for a quick salad.
