Cauliflower had its big moment…what was it…In the mid-2010s? Over 5 years ago?! Can it be so?
Whenever the cauliflower craze started, it seems to have never ended, and one that I am of course A-OK with because cauliflower is so versatile I can add whatever flavors I’m craving to it and enjoy, especially when it comes to vegetarian dinner recipes!
Take for example my beloved Buffalo Cauliflower Wings, or the super-easy Teriyaki Cauliflower Lettuce Wraps, or cozy and comforting Cauliflower Kale Curry.
I’ve dabbled with cauliflower steaks before, roasting them in the oven with a plethora of spices. And even roasting a whole cauliflower.
And now, here we are, making the best-grilled cauliflower steaks.
Grilled cauliflower steaks are perfect for vegans or vegetarians when it’s BBQ time. But never fear, even omnivores are going to devour these steaks with their perfectly charred, caramelized edges and the way they soak up all the flavors of the chimichurri sauce.
It’s a match made in heaven, so let’s get to cooking!
The Ingredients You’ll Need
To make the best grilled cauliflower steaks, you just need a few simple ingredients. And of course, the chimichurri sauce if you choose to go that route. However, you don’t need the chimichurri to make grilled cauliflower steaks. As I said before, they pair with a variety of spices and sauces, so you can mix and match depending on what you’re craving or have on hand already.
- Cauliflower – a whole head, cut into steaks. More on that in a minute!
- Oil – you’ll need an oil to coat the cauliflower. I like to use olive oil but you can use another high-heat oil, too.
- Salt and Pepper – starting with the basics!
- Chimichurri Sauce – highly recommended. You could also serve these with pesto, tomato red pepper spread, or romesco sauce (the possibilities don’t stop there though!).
How to Cut Cauliflower Steaks
If you haven’t cut a whole head of cauliflower to turn it into cauliflower steaks before, I’m here to show you how! It’s easy to do, you just need to know a few tricks along the way.
The first thing to note: you will not use the whole cauliflower for steaks.
When cutting the cauliflower steaks, the sides of the head of the cauliflower will not be used. They tend to break off into florets when you cut them, and don’t lend themselves to staying intact for a steak. Save the florets to make cauliflower bites or add them to broccoli and cauliflower cheese soup or vegetarian lettuce wraps.
Prepare the cauliflower by first gently tearing off any large leaves from the stem. Then, trim the stem and core, but do not cut it out. The core is what will keep our steaks intact. I like to cut the very end to make it more even and uniform. It also creates a flat base for slicing the cauliflower.
With the whole cauliflower prepared, it’s time to cut the sides of the cauliflower off. This will result in leaving a somewhat evenly sized middle chunk of cauliflower that will be sliced into the cauliflower steaks. As you see here, I stand the cauliflower on its stem and cut off the edges of the cauliflower head by a couple of inches.
With the sides of the cauliflower off, it’s time to cut the steaks. Keep the cauliflower standing on its stem, and cut the steak pieces. Use your best judgment for how many steaks you’ll be able to cut out of the remaining cauliflower head. I generally can get 2-3 cauliflower steaks; it just depends on the size of the cauliflower you started with.
Try to slice the steaks as evenly as possible so they will cook for relatively the same amount of time. It can be a little tricky, so just take your time and be patient!
On that same note, don’t cut the steaks too thin, or you run the risk of the florets breaking off. Slice down in an even motion with confidence, making them thick enough the hold together. I like them about an inch and a half thick or so.
If you are planning to feed a crowd (or need more than 2-3 steaks) do the same with another head of cauliflower. Then, it’s time to grill!
How to Grill Cauliflower Steaks
As with any grilling, start by preheating the grill. For the cauliflower, I recommend cooking them on medium-high heat, around 425°F. However, when preheating, I like to start with an extra hot grill because you will lose quite a bit of heat when you put the cauliflower on the grill. I preheat it to about 500°F.
Before you begin cooking the cauliflower, brush the steaks with olive oil and then sprinkle generously with kosher salt and pepper, as you would when roasting vegetables or cooking meat. You can do both sides and the tops before starting, or do one side, place it on the grill, and oil the other side (typically what I do).
With the cauliflower oiled and salted (at least on one side) and the grill preheated, place the steaks on the grill over direct heat, oiled side down. If you need to use indirect, that will work too, just be aware that it make take a little more time with less charring.
If you didn’t oil the second side, do so once you’ve placed the cauliflower steaks on the grill with the first oiled side down.
Then, close the grill and let the steaks cook for 7-8 minutes at around 425°F. Then, flip the cauliflower steaks over and cook on the second side for another 7-8 minutes. The cook time will vary depending on the thickness of your steaks, and you may need 1-2 extra minutes per side if they are on the thicker side.
How to Serve Cauliflower Steaks
Cauliflower is such a wonder-vegetable because it is essentially a vehicle for whatever flavor you want to enjoy.
Chimichurri is an uncooked sauce that is full of flavor, made with fresh herbs, garlic, and vinegar. It’s typically found in Argentinian and Uruguayan dishes and served with grilled meats.
So why not add this flavorful sauce to grilled cauliflower?! I couldn’t think of a reason not to, and it’s quite the explosion of flavor! The pairing is incredible.
Plate the grilled cauliflower, then top it with your desired amount of sauce. Grab a fork and knife and dig in!
If you’re not feeling chimichurri, you could also serve grilled cauliflower with so many other sauces, or you can rub spices on the cauliflower before grilling for extra flavor (be sure to check out my roasted cauliflower steaks for spice ideas). Here are some other sauce ideas for serving:
There are 15 homemade savory sauces to try, too!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe How to Make Grilled Cauliflower Steaks
Ingredients
- 1 cauliflower head, see notes
- 2-3 Tablespoon olive oil, or another oil of choice
- Salt and Pepper, to taste
- Chimichurri Sauce, for serving
Instructions
Cut the Cauliflower Steaks: Prepare the cauliflower by first gently tearing off any large leaves from the stem. Then, trim the stem, but do not cut it out, we're simply making the bottom level. Then, stand the cauliflower upright on the even stem and cut off the sides of the cauliflower head by a couple of inches, leaving a large middle piece in tact. Set the side florets aside for another use later.Keep the cauliflower standing on its stem, and cut the steak pieces. Use your best judgement for how many steaks you'll be able to cut out of the remaining cauliflower head. I generally can get 2-3 cauliflower steaks; it just depends on the size of the cauliflower you started with. 2 steaks will result in thicker pieces, and 3 generally results in more moderately sized steaks.- Grilling: Preheat the grill to around 500°F; the steaks will cook on medium-high heat, around 425°F. However, when preheating, I like to start with an extra hot grill because you will lose quite a bit of heat when you put the cauliflower on the grill. Before you begin cooking the cauliflower, brush the steaks with olive oil and then sprinkle generously with kosher salt and pepper, as you would when roasting vegetables or cooking meat. You can do both sides and the tops before starting, or do one side, place it on the grill, and oil the other side (typically what I do).
- Place the steaks on the grill over direct heat, oiled side down. If you need to use indirect, that will work too, just be aware that it make take a little more time with less charring. If you didn't oil the second side, do so once you've placed the cauliflower steaks on the grill with the first oiled side down, then salt and pepper as needed.
- Close the grill and let the steaks cook for 7-8 minutes at around 425°F. Then, flip the cauliflower steaks over once they've developed good grill marks, and cook on the second side for another 7-8 minutes. The cook time will vary depending on the thickness of your steaks, and you may need 1-2 extra minutes per side if they are on the thicker side.
- Remove from the grill and serve with chimichurri sauce drizzled on top as desired.
