Grilled Cauliflower Steaks with Kumquat Olive Relish

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What is grilling? Does it have to happen outside? Why?

These are questions I often ask myself, especially since I’ve yet to be able to buy my dream grill (a Weber kettle drum charcoal grill) to begin my own grilling education. In the interim, I’ve read–in fact, I’ve written in my own cookbook–that you can replicate the effects of outdoor grilling with a cast iron skillet at home. Problem is, any time I’d ever done this I added oil to the skillet and whatever I was “grilling” ended up tasting like it was fried in oil, not grilled. What would happen if I heated my cast iron skillet until super hot and added food to it without any fat? Would that result in a more “grilled” flavor? I decided to give that a try with cauliflower steaks.

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