Grilled Cauliflower Steaks

Grilled Cauliflower Steaks are tender and juicy inside, charred and lightly smoky on the outside. They’ll deliciously satisfy even the most dedicated carnivore.

If you’re wondering what sets these apart from other recipes, there’s one secret: butter. Just a pat of it just before you take these off the grill to melt into every little crevice and make these irresistible.

Ingredients for Grilled Cauliflower Steaks

• Large Cauliflower Heads: You’ll need 2 large heads of cauliflower for 4 thick steaks. Look for tight, bright white heads that are heavy for their size.
• Olive Oil: Any variety that you have on hand will work here.
• Kosher Salt and Freshly Ground Black Pepper
• Butter: If you use unsalted butter, finish with an extra sprinkle of kosher salt.
• Lemon: To serve in wedges, optional.

How to Cut Cauliflower Steaks

For the best cauliflower steaks, start with a large head of cauliflower. Set the head of cauliflower on a cutting board with the stem side down and cut in half, from top to bottom with a very sharp knife. Then carefully slice off a 1 to 1 1/2-inch thick ‘steak’ from the cut-side of each half, taking care to leave the stem intact. (See photos below.)

How to Use Leftover Cauliflower Florets

You’ll get two, thick and beautiful cauliflower steaks from one large head of cauliflower. This means that you’ll end up with leftover cauliflower florets. Fortunately there are infinite cauliflower recipes to make good use of them. Here are a few ideas:

• Leave them in large pieces and grill them along with the steaks. (Use a grill basket if you end up with small florets.)
• Save them for another day to make Roasted Broccoli and Cauliflower or simply steam or pan fry them for a simple side dish.
• Whirl them in your food processor to make ‘rice’ for Cauliflower Fried Rice.
• Steam them to make mashed cauliflower, which would be excellent served as a bed for these Grilled Cauliflower Steaks!

Recipe Options

Though wonderful prepared simply, these cauliflower steaks have endless options for embellishment. Here are some great options:

• Brush the steaks with BBQ sauce in the last few minutes of grilling.
• Add extra seasoning like smoked paprika, parmesan cheese, fresh lemon juice, lemon zest, and/or fresh cilantro.
• Spoon on Green Olive Tapenade or Artichoke Tapenade before serving.
• Smash an anchovy filet or two into the butter before adding it at the end (my favorite!).
• Make these naturally gluten free steaks vegan and dairy free by finishing with a drizzle of good olive oil instead of butter.

FAQ

What to Serve Alongside

• Grilled Lamb Chops (Juicy, flavorful and made in minutes!)
• Grilled Chicken Thighs (Crispy, juicy and made with just 3 ingredients. These are a summer staple for us!)
• Carne Asada (Melt in your mouth tender and deeply flavorful!)
• Grilled Swordfish (Topped with a vibrant Green Olive Tapenade.)
• Grilled Green Beans (Or Grilled Fennel, Grilled Bok Choy or Grilled Broccolini). Why not make a hearty meal of just grilled veggies!?)
• Checca Sauce with Spaghetti (Tender pasta tossed with a raw sauce using summer peak tomatoes!)
• Cauliflower Potato Salad (A lightened up version of everyone’s favorite picnic salad!)

How to Make Grilled Cauliflower Steaks

Cut two 1 to 1 1/2-inch slices from the center of two large cauliflower heads. Brush the sides of each steak with olive oil and season with salt and pepper.

Grill cauliflower steaks over medium heat until tender inside; 7 minutes on the first side and 5 to 7 minutes on the second side. Top each steak with a butter pat 1 minute before removing from grill. Transfer to platter and serve immediately.