Grilled Cauliflower Steak Recipe

Gather ’round, foodies—I’m about to take you on a flavor journey where humble cauliflower steaks meet smoky grill magic, leaving you wondering how anything this simple can taste so satisfyingly good!

My new fave dish combines the smoky depth of grilled cauliflower with the flavors of garlicky olive oil and a touch of smoky paprika. It might seem like an ordinary vegetable dish at first glance, but I assure you, it is anything but.

The charred and smoky taste of cauliflower makes it seem more like a meaty steak, and this preparation of it leaves nothing to be desired.

Ingredients

• Cauliflower: Rich in vitamins C and K, loaded with dietary fiber.
• Olive Oil: Heart-healthy monounsaturated fats, adds rich flavor.
• Smoked Paprika: Provides earthy, smoky flavor; rich in antioxidants.
• Garlic Powder: Boosts immune system, pungent and savory flavor.
• Onion Powder: Adds sweetness, a touch of umami to dishes.

Ingredient Quantities

• 1 large head of cauliflower
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt to taste
• Black pepper to taste
• Chopped fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

How to Make this

1. Take off the leaves and cut the stem of the cauliflower, making sure to keep the core intact.

2. Slice the cauliflower into 1-inch thick steaks; from a large head, you should get about 2-3 good ones.

3. Heat your grill to a medium-high setting.

4. In a tiny bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk together until uniform in appearance.

5. Generously brush the cauliflower steak with the olive oil mixture, ensuring both sides are coated well.

6. Put the cauliflower planks on the preheated grill. Cook for 5-7 minutes on one side, or until there is a good char and grill marks have formed.

7. Using a spatula, tenderly flip the steaks, and grill for another 5-7 minutes. They should be tender.

8. Take the cauliflower steaks off the grill and put them on a serving platter.

9. If preferred, chopped fresh parsley can be sprinkled on the dish.

10. Serve without delay. Have lemon wedges ready to squeeze over the steaks.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Grill
4. Small bowl
5. Whisk
6. Basting brush
7. Spatula
8. Serving platter

FAQ

• What is the best way to cut cauliflower into steaks?Begin by cutting the leaves and base off the cauliflower so it has a flat surface. Next, slice the cauliflower head vertically into 3/4-inch to 1-inch thick slices, or “steaks,” keeping the core in as much as possible to hold the slices together.
• Can I use other spices instead of smoked paprika?Of course, you can personalize the seasoning to suit your taste. Alternatives might be cumin, chili powder, or curry powder for a distinctly different flavor profile.
• Is the cayenne pepper necessary?Cayenne pepper is not a must. It adds spiciness, but you can adjust it to meet your taste. You can even add in extra if you want the dish to be a kicker.
• How do I ensure the cauliflower steaks are evenly cooked?Ensure that the steaks are of an even thickness so that they cook uniformly. Set the grill to a medium-high temperature; grill each steak for 4-5 minutes per side, or until they are tender enough to fall apart when you poke them with a fork and are sufficiently covered with grill marks.
• Can I prepare cauliflower steaks in advance?The cauliflower can be sliced into steaks, and the spices mixed ahead of time. But for the freshest flavor and best texture, grill them right before serving.
• What can I serve with grilled cauliflower steaks?These steaks work well with a fresh salad, grains such as quinoa or couscous, or paired with grilled proteins for a complete meal.
• How do I store leftovers?Put any remaining food into an airtight container and refrigerate it. You can keep it in there for up to three days. After that, the food isn’t dangerous to eat; it just might not be as enjoyable to consume. We recommend reheating it on a grill or in an oven. This will help maintain some of the steak’s texture, seeming more like a freshly cooked steak. You can also use a microwave to reheat it, but we don’t recommend it.

Grilled Cauliflower Steak Recipe Substitutions and Variations

Olive oil: Use avocado oil or melted coconut oil for a different flavor profile.
Paprika that has been smoked: Use standard paprika or ground cumin instead, for a different spicy twist.
Garlic powder: Replace it with minced fresh garlic or shallots. The fresh stuff is more potent than garlic powder.
Onion powder: When substituted with minced fresh onion or shallots, it results in refreshing zest.
Cayenne Pepper: If you want the smoky heat that cayenne has, try chipotle pepper powder. But if you want a little less spice, omit the cayenne.

Pro Tips

1. Pre-Marinate for Extra Flavor Let the cauliflower steaks marinate in the olive oil and spice mixture for 30 minutes to an hour before grilling. This will deepen the flavor and enhance the seasoning penetration.

2. Use Indirect Heat for Tenderness After getting those initial grill marks, move the cauliflower steaks to a cooler part of the grill. This indirect heat will cook them through without burning and will keep them tender.

3. Even Slices Are Key Ensure the cauliflower is sliced evenly so they cook at the same rate. Uneven pieces can lead to some parts being undercooked while others are overdone.

4. Add a Smoky Boost For an extra smoky taste, consider adding wood chips to your grill. Hickory or applewood chips can complement the smokiness from the paprika for a richer flavor profile.

5. Finish with a Glaze During the last couple of minutes on the grill, brush the cauliflower with a balsamic reduction or a touch of honey for a subtle sweet and tangy finish.