Grilled cauliflower steaks are tender, with smoky-sweet flavor. As a main or side dish, this cauliflower steak recipe is a summertime favorite!
Cauliflower is a healthy and versatile veggie, but people often overlook it. Don’t believe me? Put out a platter of raw veggies with bowls of ranch dressing and Mediterranean hummus for dipping. Then wait…
Chances are, the carrots, celery, and bell peppers will disappear long before the bland white cauli florets. One reason may be that raw cauliflower lacks flavor. Even with a sprinkling of salt or all-purpose seasoning, it can feel like something is missing.
This is where the grill becomes a flavor saver!
Grilled Cauliflower Steaks – big flavor for the big win!
If you have a hard time getting your family to eat their veggies, make some grilled cauliflower.
The caramelized edges and perfect hatch marks grab their attention, then the Mexican chili powder, fresh lime juice, and other seasonings hook them in for good.
This cauliflower steak recipe is sure to please even the pickiest of eaters!
Don’t care for Mexican flavors? Not a problem; feel free swap out the Mexican spices for any dry seasoning of your choice. You could even use condiments like Carolina Mustard BBQ Sauce or Buffalo Wing Sauce.
This is a very dense vegetable. If the cauli steaks are cut too thick, they’ll take too long to cook all the way through. This can cause them to burn on the outside while the inside is still raw.
For perfectly grilled cauliflower steaks, make the slices at least 1/2 inch in thickness, but no thicker than 3/4 of an inch.
Keep the core intact.
Keep in mind that the only thing holding the florets together is the core. If you remove it, you’ll end up with tiny pieces of florets everywhere. That being said, after slicing the veggie, you will have some loose florets.
Uses for Cauliflower Florets
You can use them to make a Cauliflower Broccoli Salad or add them to a sheet pan for Pan Roasted Cauliflower and Brussels Sprouts with Chimichurri.
Other great ways to use the florets are in stir fries, or substitute them for the broccoli in Cream of Broccoli Soup with Chicken.
Video: Grilling Cauliflower
To see just how easy this recipe is to make, watch the video located in the recipe card at the bottom of this post!
- Thoroughly preheat the grill. Just like when you make grilled ribeye or a Bavette Steak, a hot grill is the key to creating beautiful grill marks.
- Baste the steaks well. The Mexican seasonings are combined with oil for basting onto the steaks. Don’t be shy; the oil will help prevent the cauliflower from sticking to the grill.
- Keep the grill closed. You want to retain as much heat inside the grill as possible, so resist peeking!
Looking for a brilliant barbecue grill? Then check out the Weber Spirit range, here is an informative review on the Weber Spirit II E-310.
What to serve with cauliflower steaks
Grilled Cauliflower Steaks
- 2 ea. cauliflower large heads
- 1/4 cup olive oil
- 2 limes
- 1 tbsp honey
- 2 tbsp guajillo powder or other chile powder
- 1 tbsp chipotle powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 cup cilantro finely chopped
- 1 lime cut into wedges to serve
- Preheat grill to 425°F.
- Trim stem and remove green leaves from cauliflower. Lay veggie flat on a cutting board (stem side down). Cut small portion off two sides, then slice to create 3 to 4 "steaks" about 3/4 inch thick. Save remaining florets for another recipe. Place "steaks" on a lined sheet pan and set aside.
- Zest 1 of the limes into a small bowl. Add olive oil, 1/4 cup lime juice, honey, chile and garlic powders, salt and cumin. Whisk together and baste the tops of each of the cauliflower steaks.
- Place cauliflower steaks on the grill and baste tops before closing lid. Grill for 5 minutes. Use tongs to carefully turn cauliflower steaks over. Continue grilling another 5 minutes. Baste with any remaining chile sauce.
- Serve with chopped cilantro and lime wedges. Great as a main or side vegetable.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.