- 1 head cauliflower
- 2 crowns broccoli
- Salt and freshly ground pepper
- Canola oil
- 1 cup Harmons Ranch Dip
Cut off bases from cauliflower and broccoli. Cut cauliflower in half and then into slices about 1” thick. Reserve remaining cauliflower for another use. Cut broccoli crowns into slices about 1” thick and reserve remaining broccoli for another use.
Bring a pot of salted water to boil over high heat. Add cauliflower steaks and let cook 2 minutes. Add broccoli steaks and continue to cook until a paring knife inserts easily into the vegetables. Using tongs, transfer vegetables to a paper towel-lined plate.
Prepare a grill over medium-high heat. Clean and oil grill grate. Season vegetables with salt and pepper. Grill vegetable steaks until grill marks form, about 3 minutes. Turn over and grill until grill marks form, another 3 minutes. Transfer vegetable steaks to a serving platter and serve with Ranch Dip.