Written by Sarah Miller
Grilled Cauliflower Steaks are just the thing when you’re craving something tasty, quick, but not your average weeknight dinner.
Ever open your fridge, stare blankly at a head of cauliflower, and think, “What am I even supposed to do with you?” Been there—next to the bag of limp romaine. That’s why I started messing around with cauliflower and, weirdly, it became kind of a show-stopper.
If you’re a fan of smoky flavors or just discovered the joys of easy grilling (which, by the way, works for grilled cheese burritos too—check out my grilled cheese burrito guide or even a fresh grilled salmon salad), let’s dive in and turn that cauliflower into the star of your dinner plate.
Grilled Cauliflower Cooking Tips
You’d think grilling veggies was rocket science, judging by some of the sad, dried-out stuff I’ve seen at barbecues (shoutout to my uncle and his infamous burnt broccoli). Here’s what I learned the hard way. Cauliflower steaks will soak up marinades like a sponge, so throw on olive oil, a generous shake of salt, cracked black pepper, and even paprika if you like a kick. Don’t be shy—cauliflower’s pretty sturdy. Preheat your grill first, so you won’t end up with floppy, mushy pieces.
Flip gently, using a big spatula, or else you’ll end up with cauliflower bites and, eh, the point is those thick juicy slabs. If the weather’s wild or indoor grilling’s your jam, just use a grill pan on the stove. FYI, don’t grill too hot or too long—cauliflower shouldn’t be blacker than midnight. Trust me, go for golden edges with a little crunch in the middle.
| Cooking Method | Time | Temperature | Notes |
|---|---|---|---|
| Grilling | 12 minutes | Medium-high heat | Flip once for even cooking |
| Oven Roasting | 20-25 minutes | 425°F (220°C) | Flip halfway through |
| Broiling | 5-7 minutes | High | Watch closely to avoid burning |
| Sautéing (Post-grill) | 3-5 minutes | Medium heat | Add spices for flavor |
How to Cook Cauliflower Steaks
Alright, ready for the how-to? Grab a fresh head of cauliflower—pick one on the larger side, with tight, bright florets. Lop off the leaves and the stump at the very base, but keep that big center stem—it holds the steaks together. Set your cauliflower upright and carefully slice thick, even steaks right through the core. You’ll get maybe two or three good ones before the rest falls to pieces, but honestly, those chunks are great for soup or snacking.
Brush both sides with oil and season well (get creative, use curry powder or lemon zest if you want). Sling ’em onto a hot grill and cook each side for about six minutes—don’t mess with them too much or else, again, you’ll lose that pretty steak shape. You’ll know they’re done when those edges are crispy and you see deep grill marks. Quick tip: if you’re new to grilled veggies, you can check out my ultimate guide to grilled cheese burrito for some solid grilling basics that totally work for cauliflower too.
What is the Best Way to Cut Cauliflower Steaks?
Ok, real talk: cutting cauliflower steaks can be awkward if it’s your first go. The trick is slicing straight down the middle from top to stem—like, literally in half. Then cut each half again to create thick, one-inch slabs. You want the stem attached to each piece, or you’ll get a sad shower of florets all over your kitchen.
Use a big, sharp knife (a wimpy paring knife won’t do it). Keep your fingers out of the way. Don’t stress if some pieces fall apart—you can roast those bits, so nothing goes to waste. Also, it helps if you trim just the leafy bits off the bottom but leave as much stem as possible. That way, your “steak” actually holds together on the grill.
Can I Make Cauliflower Steaks in the Oven?
Big yes. I get it, not everyone has a grill (or, like me, remembers you’re out of propane halfway through dinner). The oven totally works. Lay your cauliflower steaks on a baking sheet, slather with oil and seasoning, and roast at around 425 degrees Fahrenheit. Flip halfway—that’s important for extra browning.
Oven-roasted cauliflower gets caramelized and almost sweet, and you can broil at the end for some crispy bits. I still like grill flavor best for cauliflower, but roasted comes pretty darn close. It’s a solid plan for winter or lazy nights when you just want hands-off cooking and maybe a nap on the couch while dinner finishes up.
What to do with leftovers
Leftover grilled cauliflower steaks? Oh, don’t toss them. I like to chop them up cold and toss into salads, or slice thin and layer on sourdough for a snack. If you’re fancy—or hungry—stack leftover steaks on a sandwich with melty cheese, or crumble them into a quick chickpea stir-fry.
- Toss chopped leftovers into pasta for instant extra veggies.
- Cube and stir into creamy soup for texture.
- Reheat in a skillet with a little hot sauce for a breakfast hash.
Seriously, there’s almost no wrong answer for leftovers.
Common Questions
Can I freeze cooked cauliflower steaks?
You can, but they’ll lose crunch. I wouldn’t do it unless you’re adding them to soup or curry.
How do I keep cauliflower steaks from falling apart?
Cut them thick, right through the stem, and handle gently. A little breakage is normal though.
What kind of seasonings work best?
Anything bold—garlic powder, cumin, smoky paprika, dried oregano—and don’t forget salt and pepper.
Do you have to blanch cauliflower first?
Nope, straight onto the grill after slicing and seasoning. Keep it easy.
What are the best toppings?
Try chimichurri, garlicky yogurt sauce, feta crumbles, or a drizzle of tahini. Totally up to your mood.
Give It a Whirl!
That’s all you need for grilled cauliflower steaks—totally doable, even for kitchen newbies or folks who are cauliflower skeptics. You can have crispy, hearty steaks with just a few ingredients and a hot grill, and it’s way more impressive than another boring veg side. Want more inspiration or step-by-step pictures? Check out the Grilled Cauliflower Steaks Recipe. Or head over to WellPlated’s Grilled Cauliflower Steaks for more flavor ideas. If I can pull this off on a random Tuesday, you definitely can too. Give it a go next time you’re in a dinner rut and let me know how it turns out!
Grilled Cauliflower Steaks
Ingredients
Main Ingredients
- 1 head Cauliflower Choose a large head with tight, bright florets
- 2 tablespoons Olive oil For brushing on the steaks
- to taste Salt Use sea salt for best flavor
- to taste Black pepper Cracked black pepper recommended
- to taste Paprika Optional for added flavor
Instructions
Preparation
- Preheat your grill to medium-high heat.
- Remove the leaves and stump from the cauliflower, keeping the center stem intact.
- Slice the cauliflower into thick steaks, about 1 inch each.
- Brush both sides of the steaks with olive oil and season with salt, pepper, and paprika.
Cooking
- Place the cauliflower steaks on the hot grill and cook for 6 minutes on each side.
- Flip gently using a big spatula to maintain the steak shape.
- Remove from the grill once the edges are crispy and deep grill marks appear.