# Smoked Cauliflower Steaks Lucille’s Slow-Smoked Cauliflower Steak is a Veg-Centered Entree By Laura McQuarrie | Published 2021-08-13 | Lifestyle Source: Trend Hunter, https://www.trendhunter.com/trends/cauliflower-steak References: [restaurantmagazine](http://www.restaurantmagazine.com/lucilles-introduces-new-slow-smoked-grilled-cauliflower-steak/) [Lucille’s](https://www.trendhunter.com/trends/lucille) [Smokehouse Bar](https://www.trendhunter.com/trends/bold-stacked)-B-Que recently introduced its first vegetable-centered entree, the Slow [Smoked](https://www.trendhunter.com/trends/smoked-dryer-sheets) & 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. ## Trend Insights (Trend Hunter) - Score: 4.9/10 - Popularity: 58% | Activity: 78% | Freshness: 10% - Audience gender: 50% men, 50% women - Primary generations: Millennial - Top markets: North America ## Categories [Trend Hunter](https://www.trendhunter.com/trends) > [Lifestyle](https://www.trendhunter.com/lifestyle) > [Food](https://www.trendhunter.com/food) ## Key Themes ### 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. ## Related on Trend Hunter - [Comforting Cauliflower Meals](https://www.trendhunter.com/trends/sweetgreen-late-fall-menu.md) - [Summertime Barbeque Menus](https://www.trendhunter.com/trends/bold-stacked.md) - [Roasted Garlic Cauliflower Appetizers](https://www.trendhunter.com/trends/roasted-garlic-cauliflower.md) - [Cauliflower QSR Sandwiches](https://www.trendhunter.com/trends/daves-hot-chicken-1.md) - [Wood-Smoked Plant-Based Meats](https://www.trendhunter.com/trends/smoked-plant-based-meat.md) - [Meat-Free Cauliflower Sliders](https://www.trendhunter.com/trends/daves-not-chicken-cauliflower-sliders.md) - [Plant-Forward Cauliflower Sandwiches](https://www.trendhunter.com/trends/chickfila-cauliflower-sandwich.md) - [Hearty BBQ Lunch Platters](https://www.trendhunter.com/trends/tour-of-bbq.md) - [Vegan Barbecue Bowls](https://www.trendhunter.com/trends/backyard-bbq-bowl.md)