Best Grilled Cauliflower Steaks Recipes

GRILLED CAULIFLOWER STEAKS

Steps:

• Preheat grill to medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
• Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.

EASY GRILLED CAULIFLOWER STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil and grill seasoning together in a small bowl until smooth.
• Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half. Cut 1-inch-thick "steaks" out of each half.
• Brush each side with the seasoned oil. Grill for 6 minutes. Flip over and grill for 6 minutes more.

GRILLED TRUFFLE-PARMESAN CAULIFLOWER STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, salt, and black pepper together in a bowl.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick; remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place steaks on the grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with truffle oil. Sprinkle with Parmesan cheese and parsley.

GRILLED MEDITERRANEAN CAULIFLOWER "STEAKS"

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350ºF.
• Cut cauliflower lengthwise into 1-inch-thick slices; brush with half the vinaigrette. Place, vinaigrette sides down, over lit side of grill.
• Grill 2 min.; turn. Brush with remaining vinaigrette; grill additional 2 min. Transfer cauliflower to unlit side of grill; cook 10 to 12 min. or until tender. A few minutes before cauliflower is done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring frequently.
• Serve cauliflower topped with pasta sauce, cheese and parsley.

GRILLED SRIRACHA CAULIFLOWER STEAKS RECIPE - (4.5/5)

Steps:

• 1. Cut cauliflower into 1/2-inch thick steaks, being sure to cut through the core. A head of cauliflower will divide into 3-4 steaks. 2. Brush with olive oil and sprinkle with salt. Place on medium grill (375°-425°). Turn after 5 minutes and brush with Sriracha sauce. 3. Turn again after 5 minutes and brush other side with Sriracha sauce. Turn 2 more times, at 5 minute intervals, brushing with Sriracha sauce after each turn. 4. Remove from grill and sprinkle with lime zest.

GRILLED CAULIFLOWER STEAKS

Steps:

• Trim away any of the cauliflower's stem that protrudes beyond the head, then set the cauliflower head on your cutting board and cut it into 2-inch pieces. Alternatively, cut the cauliflower into 1-inch "steaks": With a large knife, trim off a half inch or so from both the right and left side of the head (this gives you two flat sides; save trimmings to sprinkle on a salad), then cut what remains into slabs. Arrange the cauliflower on a large plate in a single layer, cover with plastic and microwave on at 100% until crisp-tender, about 5 minutes. Uncover, season with a little salt and let cool. Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with gray ash and the fire is quite hot. While the grill is heating, in a small, microwave-safe bowl combine the raisins and tequila (or juice). Cover and microwave on high for 30 seconds. Without uncovering, let cool to room temperature. Scoop the raisins into a food processor and pulse a few times until roughly chopped. Add the peanuts (or pumpkinseeds) and continue to pulse, 6 or 8 times, until roughly chopped. Transfer the mixture to a medium heat-proof bowl. Melt the butter in a small (1- to 2-quart) saucepan over medium heat. Cook, swirling the pan regularly for a couple of minutes, until the butter is richly golden brown. Add the garlic and stir for a minute, then pour into the bowl with the raisin/nut mixture. Stir in the hot sauce, 3 tablespoons water, about ½ teaspoon black pepper and, if you're not using salted butter, a little salt. Liberally brush the cauliflower on both sides with the buttery part of the mixture, sprinkle with salt and grill it until warm through and richly marked with by the grill grates, about 4 to 5 minutes per side. Remove to warm dinner plates. Rewarm the buttery mixture, stir in the chopped cilantro or parsley and spoon over the cauliflower steaks. Sprinkle with the cheese and it's ready. Use any veggie. Use sauce for pasta.

GRILLED CAULIFLOWER STEAKS AND SCALLIONS

Steps:

• Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose).
• Prepare a grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.
• Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
• Arrange cauliflower and scallions on a platter. Sprinkle with gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.