Smoky Grilled Cauliflower Steaks with Garlic Herb Marinade

I never expected a vegetable to become the star of a barbecue, but these grilled cauliflower steaks changed my mind. The first time I served them, even friends who prefer meat asked for seconds. Now they’re a regular feature at summer cookouts, showing that great grilling isn’t limited to burgers and sausages.

When properly grilled, cauliflower steaks are tender and juicy on the inside with a pleasant char and a hint of smokiness on the outside. The secret I swear by is adding a small pat of butter during the final minute on the grill so it melts into the crevices and adds a decadent finish. You can skip the butter and use a drizzle of olive oil to keep the dish vegan—either way, these steaks make a satisfying side or a main for vegetarian meals.

“One of my favorite ways to eat cauliflower! I love your tip for adding butter just before it comes off the grill! A perfect plant-based dinner option!”

annie

Ingredients for Grilled Cauliflower Steaks

• Large cauliflower heads: 2 heads will yield four thick steaks. Choose tight, firm heads that feel heavy for their size.
• Olive oil: About 1/4 cup to brush the steaks.
• Kosher salt and freshly ground black pepper: Season to taste.
• Butter: 2 tablespoons, divided, or use extra-virgin olive oil for a dairy-free finish.
• Lemon: Wedges for serving, optional.
• Fresh parsley: Chopped, for garnish (optional).

How to Cut Cauliflower Steaks

To make firm, even steaks, begin with a large head of cauliflower. Trim the outer leaves and slice a thin piece off the stem so the head sits flat. Place the cauliflower stem-side down on a cutting board and cut it in half from top to bottom. From each half, carefully slice a 1 to 1½-inch-thick piece from the center to form a steak, keeping the stem intact so the slice holds together. Repeat with the second head to make four steaks total. Reserve any remaining florets for another use.

How to Use Leftover Cauliflower Florets

One large head yields two steaks and a handful of loose florets. Those extra florets are versatile—grill them alongside the steaks in a grill basket, roast them in the oven, steam and mash them for a cauliflower mash, or pulse them into cauliflower rice. They make great side dishes and reduce waste.

• Grill as-is in a basket or on a tray with the steaks.
• Roast or pan-fry for a simple side.
• Process into cauliflower rice or mash for a low-carb base.

How to Make Grilled Cauliflower Steaks

Cut four 1 to 1½-inch steaks from two large cauliflower heads. Brush both sides of each steak with olive oil and season generously with salt and pepper.

Preheat a gas or charcoal grill to medium. Place the steaks on the hot grates and grill the first side for about 7 minutes to develop good grill marks. Flip carefully with tongs and grill another 5 to 7 minutes until the steaks are tender but still hold their shape. During the final minute on the grill, top each steak with a pat of butter (or drizzle with olive oil) so it melts and enhances the flavor. Transfer to a platter, garnish with chopped parsley and lemon wedges if desired, and serve immediately.

Recipe Options

These steaks are a great blank canvas for flavors. Try one of these simple variations to suit your meal:

• Brush with a sweet-and-smoky sauce in the last few minutes of grilling.
• Finish with smoked paprika, grated Parmesan (or a vegan alternative), lemon zest, and fresh herbs like cilantro or parsley.
• Spoon an olive or artichoke tapenade over the steaks before serving for a briny contrast.
• Add an anchovy or two mashed into the finishing butter for a savory umami boost.
• To keep the dish vegan and dairy-free, skip the butter and finish with a drizzle of good olive oil.

FAQ

What to Serve Alongside

• Grilled lamb chops or chicken thighs for a hearty menu.
• Carne asada or grilled swordfish for a summer surf-and-turf plate.
• Other grilled vegetables such as green beans, fennel, bok choy, or broccolini.
• Pasta with a light tomato sauce or a summer vegetable spaghetti.
• A light cauliflower-potato salad for a picnic-style spread.