Introduction
Looking for a delicious, meat-free main dish that’s both impressive and easy to prepare? Grilled cauliflower steaks are my go-to solution for transforming humble cauliflower into a show-stopping entrée. These thick-cut slabs of cauliflower develop a beautiful golden crust on the grill while maintaining a tender, meaty texture inside. Whether you’re embracing more plant-based meals or simply want to elevate your vegetable game, this recipe delivers restaurant-quality results right in your backyard.
Ingredients
- 1 large head of cauliflower (look for tight, white florets)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
- 1 lemon, cut into wedges for serving
Instructions
- Remove the leaves from the cauliflower and trim the stem, keeping the core intact. This helps hold your steaks together.
- Place the cauliflower head stem-side down on a cutting board. Starting from the center, cut into 1-inch thick slices. You should get 2-3 full steaks. (Save the florets that fall off for other recipes!)
- In a small bowl, combine olive oil, minced garlic, paprika, cumin, salt, and pepper.
- Brush both sides of each cauliflower steak generously with the seasoned oil mixture.
- Preheat your grill to medium-high heat (around 400°F).
- Place the cauliflower steaks on the grill and cook for 5-6 minutes per side, or until tender and nicely charred.
- Transfer to serving plates, garnish with fresh parsley if desired, and serve with lemon wedges.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2-3 cauliflower steaks
Recipe Notes
– Choose a large, heavy cauliflower head to get the best steaks. Smaller heads tend to fall apart.
– Don’t flip the steaks more than once during grilling to prevent breaking.
– If you don’t have a grill, you can use a cast-iron grill pan on the stovetop or roast in the oven at 425°F for 20-25 minutes.
– The key to perfect grilled cauliflower steaks is even thickness – aim for 1-inch slices consistently.
– Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
– For extra flavor, try finishing with a drizzle of tahini sauce or chimichurri.
Grilled Cauliflower Steaks
Ingredients
- 1 large head of cauliflower look for tight, white florets
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish optional
- 1 lemon cut into wedges for serving
Instructions
- Remove the leaves from the cauliflower and trim the stem, keeping the core intact. This helps hold your steaks together.
- Place the cauliflower head stem-side down on a cutting board. Starting from the center, cut into 1-inch thick slices. You should get 2-3 full steaks. (Save the florets that fall off for other recipes!)
- In a small bowl, combine olive oil, minced garlic, paprika, cumin, salt, and pepper.
- Brush both sides of each cauliflower steak generously with the seasoned oil mixture.
- Preheat your grill to medium-high heat (around 400°F).
- Place the cauliflower steaks on the grill and cook for 5-6 minutes per side, or until tender and nicely charred.
- Transfer to serving plates, garnish with fresh parsley if desired, and serve with lemon wedges.
