This post contains affiliate links. Please see our disclosure policy.
If you haven’t tried grilling your cauliflower yet, I’m here to convince you to try it this summer! This easy grilled cauliflower steak recipe makes delicious pieces of cauliflower that are fork tender with crispy caramelized edges.
If you want to eat a little healthier without sacrificing flavor – fire up the grill! I used to be intimidated by the grill, but now I’m hooked. (Check out my easy grilling tips.) While this grilled cauliflower steak recipe isn’t the same as a ribeye steak, it’s a tasty new way to serve up cauliflower.
Since the cauliflower is cut into large, thick slices – it feels like a “steak” is the best thing to call them. In the summer, I prefer to cook these on the grill, but you can easily roast the cauliflower steaks in the oven.
Both cooking methods create delicious pieces of cauliflower that are fork tender with crispy caramelized edges. They make for a great main dish that acts like a vegetarian centerpiece or serves as a tasty side dish alongside your favorite grilled protein.
Save This Article To Read Later
Enter your email below and we’ll email you the post right to your inbox to read later! 📥
Ingredients for Grilled Cauliflower Steak
Use this short and sweet list of ingredients to create delicious cauliflower steak on the grill.
- Olive Oil: you’ll use some of the olive oil to baste the cauliflower steaks in seasoning and the rest while grilling.
- Garlic: minced garlic adds lots of flavor to these steaks. You can substitute with 1/2 teaspoon garlic powder – but I think the fresh garlic tastes better.
- Smoked Paprika: to add smokiness and mimic some of the flavor you would get on an actual steak, we like to add a lot of smoked paprika to our cauliflower steak.
- Oregano: I love this herb on steak and it works well on cauliflower too. You can substitute with Italian seasoning if you prefer.
- Cauliflower: to get 4 big steaks, you’ll need 2 heads of cauliflower. You’ll have quite a bit of cauliflower leftovers, but you can grill the smaller pieces in a basket or save them to roast in the oven for dinner later in the week.
Cauliflower Steak Variations
Try and of these cauliflower steak recipe variations to perfect this dish to your liking!
BBQ or Buffalo: baste the cauliflower steaks in your favorite barbecue sauce or buffalo sauce instead of the olive oil, garlic, paprika, and oregano.
Cajun: use your favorite cajun spice blend instead of the smoked paprika and oregano.
Curry: use curry powder in place of the smoked paprika and oregano in the olive oil mixture for a middle eastern flavored cauliflower meal. After grilling, drizzle with some tahini and fresh cilantro.
Pesto: brush both sides of the cauliflower steaks with pesto instead before grilling. Drizzle more pesto over top after cooking to serve.
Parmesan: baste the cauliflower steaks in olive oil, italian seasoning, and grated parmesan cheese before grilling. Serve with more parmesan sprinkled on top.
How to Make Cauliflower Steak on the Grill
If it’s nice enough to fire up the grill, it’s my preferred cooking method for making these delicious cauliflower steaks since it infuses it with a lovely smoky flavor.
However, you can also oven roast them – just cook them in a 400 degrees F oven for 20-25 minutes or until fork tender with crispy edges.
Preheat the Grill: Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Whisk Together the Marinade: Whisk oil, garlic, salt, smoked paprika, oregano, and black pepper together in a bowl; set aside.
Cut the Cauliflower: Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the whole head of cauliflower onto a cutting board with the stem side facing upwards; cut in half through the stem with a large knife. (Don’t remove the bottom stem like you normally would – this is what holds the thick cauliflower steaks together!) Pick up one half, and cut vertically next to the stem to remove the loose florets. Each cauliflower should make 2 steaks that are 1 to 1 ½ inches thick. Save any remaining florets for another meal.
Grill and Serve: Brush the tops of the steaks with some of the olive oil mixture, flip and brush on the other side. Place the thick cuts of cauliflower on the preheated grill, oiled-side down; grill for 5 minutes. Brush more oil mixture on top of steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with chopped parsley.
Tools You’ll Need
Here’s what I used to make this easy grilled cauliflower steaks recipe:
- Cutting board
- Chopping knife
- Small bowl
- Basting brush
- Gas grill
Tips for Storage
You can keep any leftover cauliflower steaks in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or a lightly greased cast iron skillet on the stovetop. Cauliflower steaks can be frozen for up to 3 months.
Cauliflower Steaks on the Grill
Equipment
- Cutting board
- Chopping knife
- Small bowl
- Basting brush
- Gas grill
Ingredients
- ⅓ cup olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 pinch ground black pepper
- 2 large heads cauliflower
- 2 tablespoons minced parsley, optional
Instructions
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Whisk ¼ cup of the olive oil, garlic, salt, smoked paprika, oregano, and black pepper together in a bowl; set aside.
- Remove the tough outer leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut in half through the stem. Pick up one half, and cut vertically next to the stem to remove the loose florets. Each cauliflower should make 2 thick steaks that are 1 to 1 ½ inches.
- Brush one side of each steak with some of the oil mixture. Place cauliflower steaks on the preheated grill, oiled-side down; grill for 8-10 minutes. Brush more oil mixture on top of steaks and gently flip over; grill until golden brown and slightly charred, 8-10 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.
- To make oven-roasted cauliflower steaks: place the cauliflower steaks in a single layer on a baking sheet lined with parchment paper. Bake in a 400 degrees Fahrenheit oven for 20 minutes (flipping halfway through).
