Grilled BBQ Cauliflower Steaks
Slathered with your favorite BBQ sauce before, during, and after grilling these are the best BBQ Cauliflower Steaks around. Sticky, spicy, caramelized sauce coats tender, crispy-edged cauliflower steaks for a delicious, easy-to-make vegetarian dinner! They're so good everyone will love them!
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Servings: 2 servings
Calories: 195kcal
Ingredients
- Neutral Oil, for grill grates
- 1 cauliflower head, see notes
- 1/2 cup BBQ sauce
- Fresh parsley, for garnish, optional
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: Clean grill grates and lightly oil them with a high-heat neutral oil of choice. 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.
- Brush the cauliflower steaks with BBQ sauce (you will not use all the sauce for the first coating). Get those floret tops, too!
- Place the steaks on the grill over direct heat. If you need to use indirect, that will work too, just be aware that it make take a little more time with less charring.
- 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. Brush the flipped side with more BBQ sauce. 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 brush again with BBQ sauce as desired. Serve with additional sauce on the side and garnish with fresh parsley as desired.
Notes
Purchase a cauliflower head that is large with tightly packed florets; this helps ensure the steaks will stay intact when cutting.
This recipe can easily be doubled or tripled depending on how big your serving size needs to be, just slice more cauliflower heads.
Nutrition facts are an estimate and will vary depending on the BBQ sauce you use.
Nutrition
Calories: 195kcal | Carbohydrates: 43g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 821mg | Potassium: 1026mg | Fiber: 6g | Sugar: 29g | Vitamin A: 160IU | Vitamin C: 139mg | Calcium: 87mg | Iron: 2mg
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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