Lucille’s Smokehouse Bar-B-Que recently introduced its first vegetable-centered entree, the Slow Smoked & Grilled Cauliflower Steak, and it promises to satisfy guests who are looking for more meatless options. This new entree joins the restaurant's vegetable-forward sides and it brings the rich and smoky flavor of ribs, brisket, chicken and pork to a cruciferous veggie.
The thickly cut fresh cauliflower is marinated in special seasonings, then slow-smoked and grilled before finally being topped off with a house-made chimichurri sauce. This plant-powered entree is served with garlic mashed potatoes and sautéed seasonal vegetables, plus more savory sauce for dipping.
This meatless menu item is being introduced alongside a trio of new premium sides, which also put vegetables front and center: Roasted Street Corn, Lucille’s Au Gratin Potatoes and Bacon-Roasted Brussels Sprouts.
Why This Trend Is Growing
- Vegetable-centered Cuisine
- There is an opportunity for food and restaurant industries to introduce more meatless menu options that cater to growing demand for plant-based meals.
- Smoked Plant-based Protein
- There is an opportunity for food companies and chefs to experiment with smoking techniques on plant-based proteins, creating rich and savory plant-based menu options.
- Upselling to Premium Vegetable Sides
- There is an opportunity for restaurants and catering businesses to promote premium vegetable sides and upsell them as alternative complements to meat-based meals.
Industries Being Reshaped
- Restaurant Industry
- Restaurants can meet increasing demand for plant-based options by introducing more vegetable-centered dishes.
- Food Industry
- There is an opportunity to create and market plant-based proteins that can emulate the rich and savory flavors of meat, like smoked cauliflower steaks.
- Catering Industry
- Catering businesses can explore premium vegetable side options for event menus as an alternative complement to meat-based dishes.
