Grilled Cauliflower Steak – A Healthy and Delicious Option for Any Occasion

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If you’re looking for a healthy and delicious option for any occasion, then grilled cauliflower steak should be on your menu. This easy recipe is perfect for any occasion, from a backyard barbecue to a dinner party. Plus, by grilling the cauliflower instead of cooking it in the oven, you can enjoy the benefits of outdoor grilling without the fuss of outdoor temps.

Consider this: My first encounter with a grilled cauliflower “steak” was at a nearby brewery. If you need proof that cauliflower, a fairly bland-looking vegetable that I don’t even recall seeing growing up, let alone eating, has gone mainstream, consider this. It must be true if breweries in Wisconsin, the home of all things beer, cheese, and sausage, proudly serve grilled cauliflower.

Thick pieces of grilled cauliflower steak are flavorful, all around prepared, and extremely fulfilling.

They work well as the main course or as a side dish, and leftovers are wonderful, so feel free to make extra.

It’s a nutritious veggie! It’s simple to prepare it in a variety of ways and serve it frequently while keeping things new.

For a healthy steak supper, thick chunks of roasted cauliflower are incredibly satisfying. Overall, I think cauliflower is fantastic because it’s so flavorful and versatile. However, it tastes very good when roasted and chopped thickly.

grilled cauliflower steaks Topping Ideas:

  • Sauces: Chimichurri, salsa, pesto, or tahini sauce.
  • Cheese: Sprinkle fresh parmesan cheese or feta over the roasted cauliflower steaks when serving.
  • Nuts/seeds: Sprinkle the roasted/ grilled cauliflower steaks with chopped, lightly toasted walnuts, pecans, pine nuts, or sunflower seeds. Dukkah would also work.
  • Breadcrumbs: To add some texture, sprinkle the cooked cauliflower steaks with some lightly toasted and seasoned breadcrumbs or panko crumbs.

grilled Cauliflower Steak Ingredients:

Fresh cauliflower: For this recipe, two heads of cauliflower are required.

Olive oil: I love cooking with this delicious oil, and I especially enjoy extra-virgin olive oil. Melted butter is another option.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Spices: I like to use garlic powder, paprika, and coriander. The spices you use must be fresh, please! A dish might easily be ruined by a stale spice.

grilled Cauliflower Steak Instructions:

  1. Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
  2. Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart – you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
  3. Arrange the “steaks” in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
  4. Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.

grilling cauliflower steaks Tips:

Depending on your specific stove/barbecue and how thick the “steaks” are, the cooking time may vary. In accordance with how firm you want the cauliflower, you can also lengthen or shorten the cooking time.
Avoid packing the dish: They require a wind current that is dazzlingly fresh and brilliant.
Be cautious when flipping: The cuts will be quite delicate, so take extra care with them or they’ll fall apart.

Depending on which side of the head of cauliflower you use, one head will produce three thin or two thicker “steaks,” so if you are preparing for a large group, make sure to plan ahead.

Once the steaks are sliced from the center of the cauliflower head, you will have a little amount of remaining florets from the sides. You are welcome to place these in a grill basket with the steaks and cook them immediately, or you can store them in the refrigerator for use in a different cauliflower recipe later on in the week.

Upgrade. Consider adding Parmesan to the grilled cauliflower steaks. Although I haven’t tried it personally yet, I have a feeling it would be amazing.

generously season: Since cauliflower has a rather bland flavor, it benefits from a generous dressing topping.

Grilled cauliflower steak Options:

During the final few minutes of grilling, brush the steaks with barbecue sauce.
Add additional seasonings like fresh cilantro, smoked paprika, parmesan cheese, lemon juice, and/or lemon zest.
Before serving, drizzle on green olive tapenade or artichoke tapenade.

Before adding it at the very end (my fave! ), smash one or two anchovy filets into the butter.
By using good olive oil in place of butter as a finishing touch, you can make these naturally dairy- and gluten-free steaks vegan.

grilled cauliflower steaks Notes:

Making this meal could be tricky because when you cut the cauliflower head into pieces, some of it will break off and turn into florets. You require cauliflower heads for this reason.

Although grilled cauliflower steaks may be made with little more than olive oil, salt, and pepper, I added a few straightforward items to the dish to add complexity and intrigue. Lemon juice adds brightness, garlic adds freshness, parsley adds flavor, red pepper flakes add fire, and toasted walnuts add crunch. A light coating of honey (or agave, if you wish to make the grilled cauliflower steaks vegan) harmonizes the flavors and promotes even deeper grill-charring of the cauliflower.

Should I remove the core when slicing the cauliflower?

No, you shouldn’t. Cauliflower stems (and the leaves too!) are edible.

Even with extreme care, removing the core will make the steaks crumble.
I do clip the very bottom of the stem and remove the outer leaves, but I leave the core in situ since I find that when cooked, it softens wonderfully and tastes delicious.
Leftover cauliflower steaks can be stored for up to 4 days in the refrigerator in an airtight container.

what about leftover cauliflower:

From one sizable head of cauliflower, you’ll get two lovely, thick steaks. This implies that you will have extra cauliflower florets. To make excellent use of them, there are countless recipes for cauliflower. Here are some suggestions:

Grill them alongside the steaks while keeping them in substantial bits. (If you end up with little florets, use a grill basket.)
Save them for roasted broccoli and cauliflower another day, or simply steam or pan fried them for a straightforward side dish.
To prepare the “rice” for the cauliflower fried rice, pulse them in your food processor.
These grilled cauliflower steaks would taste great served on mashed cauliflower that has been steam-cooked.

grilling cauliflower steaks Serving Suggestions:

You can serve these steaks with some healthy salads like Mediterranean Chopped Salad, Green Goddess Salad .

So get your cauliflower ready and let’s start making this recipe.If you already made it,let me know in comments.

Cauliflower is a versatile vegetable that can be used in many different ways. It is a great way to get your vegetables and it’s also an excellent source of protein! If you haven’t tried making your own healthy dinners with cauliflower yet, we hope this article has given you some ideas on how to incorporate this healthy ingredient into your next meal plan.

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Difficulty: Beginner Prep Time 5 min Cook Time 25 min Total Time 30 mins Calories: 149 Best Season: Suitable throughout the year

Ingredients

Instructions

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  1. Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
  2. Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart - you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
  3. Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
  4. Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.
Nutrition Facts

Amount Per Serving
Calories 149
% Daily Value *
Total Fat 9g14%
Sodium 457mg20%
Total Carbohydrate 14g5%
Dietary Fiber 7g29%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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1 Comment

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