Grilled Cauliflower Steaks

Smoky, juicy cauliflower steaks - perfectly charred and finished with butter.

Course Side Dish

Cuisine American

Keyword 4th of July, gluten free, grilled, guilt free, healthy, Independence Day

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings people

Calories 241kcal

Trim leaves from cauliflower heads and slice off just enough of the stem so the head will sit flat.
Place one cauliflower head upright on a cutting board and starting at the center cut in half from the top straight down with a sharp knife. Cut 1 to 1 ½ inch thick slices from each half, leaving the stem intact. Repeat with second cauliflower head so you have 4 equal steaks. (Reserve remaining cauliflower for another use. See recipe note #1)
Heat a gas or charcoal grill to medium.
Brush each side of cauliflower steaks with olive oil and season generously with salt and pepper.
Grill cauliflower steaks for 7 minutes on the first side to develop visible grill marks. Gently flip with tongs and grill 5 to 7 minutes more to your desired tenderness. During the last minute of grilling, top each steak with a pat of butter to melt into all of the crevices. Transfer to platter along with lemon wedges (optional), and garnish with parsley; serve immediately.

You can leave the remaining cauliflower florets in large pieces to grill along with the steaks. Or make cauliflower mash to serve under the grilled steaks for a main dish.