Grilled Cauliflower Steaks are an easy, flavorful option for a weeknight meal or an elegant side. Sliced from whole heads, these “steaks” keep a satisfying bite while picking up a savory, caramelized sear from a hot grill. Topped with a simple burst tomato salad and finished with a drizzle of balsamic glaze and fresh basil, they deliver big flavor in minimal time—about 10 minutes from start to finish.
Cauliflower Steak
Cauliflower steaks are simply thick slices cut from a head of cauliflower. They’re a great way to showcase the vegetable: meaty enough to serve as the main attraction, but versatile enough to be a hearty side. Season them simply and cook over high heat for a crisp exterior and tender center.
Cutting cauliflower steaks can be a little tricky. Each head typically yields only two intact center steaks—the outer pieces usually fall away into florets. A practical approach is to slice two heads into four steaks and reserve the remaining florets for salads, roasting, or quick lunches. To cut them, remove the outer leaves, trim the base of the stem so the head sits flat, then cut straight through the center and slice 3/4-inch thick steaks from each half.
Grilled Cauliflower Steak
Grilling is my favorite method for cauliflower steaks because the intense heat produces a nice char and crunch without turning the interior mushy. The key is a very hot grill and minimal handling—place the steaks on the grate, let them sear, then flip once to finish.
A burst tomato salad adds a bright, sweet-and-savory contrast. Cook cherry tomatoes briefly in a preheated skillet until they just begin to pop, then toss with minced garlic and sliced green onions. Spoon the warm tomato mixture over the grilled steaks and finish with a little balsamic glaze and torn basil for freshness.
Ingredients for This Recipe
Simple, fresh ingredients and a few pantry staples are all you need. This recipe serves about 4 people.
- 2 heads cauliflower, leaves removed
- 2 Tablespoons olive oil (for the steaks)
- Salt and pepper, to taste
- 1 cup cherry or grape tomatoes
- ¼ cup green onions, chopped
- 2 cloves garlic, minced
- 2 teaspoons olive oil (for the tomato salad)
- Balsamic glaze and fresh basil, optional for finishing
How to Make Cauliflower Steak
These steaks come together quickly. Read through the steps before you start so everything moves smoothly.
- Preheat the grill. Heat your grill to high heat (about 450–500°F). If using a cast iron skillet for the tomato salad, set it on the grill to warm while the grill heats.
- Cut the cauliflower. Remove leaves and trim the stem so the head sits flat. Cut each head down the middle, then slice 3/4-inch steaks from the center of each half. Reserve remaining florets for another use.
- Season the steaks. Brush both sides of each steak with olive oil and season with salt and pepper.
- Grill the steaks. Place the steaks on the hot grill. Cook without moving for 3–4 minutes per side, until well browned and slightly charred at the edges.
- Make the burst tomato salad. In the preheated skillet, add the olive oil and tomatoes. Cook just until tomatoes begin to burst, then stir in green onions, garlic, and a pinch of salt and pepper. Cook another 1–2 minutes, then remove from heat.
- Plate and finish. Spoon the warm tomato salad over the grilled cauliflower steaks. Drizzle with a little balsamic glaze and scatter torn fresh basil on top, if desired. Serve immediately.
What to Serve with Cauliflower Steaks
These steaks pair well with a variety of dishes. Try them alongside grilled asparagus, a simple green salad, crusty bread, or roasted mushrooms for a complete meal. For a heartier plate, add a grilled steak or roasted chicken on the side.
Cauliflower Steak Recipe
Grilled Cauliflower Steaks with Burst Tomato Salad
Prep time: 4 mins | Cook time: 6 mins | Total time: 10 mins | Serves: 4
This recipe is designed to be fast, flavorful, and approachable. It highlights the natural sweetness of cauliflower with high-heat grilling and a quick warm tomato topping for contrast. Ideal for weeknights or when you want an impressive vegetable-focused dish.
Nutrition (approximate per serving)
- Calories: ~160 kcal
- Carbohydrates: ~17 g
- Protein: ~6 g
- Fat: ~10 g
- Fiber: ~6 g
Nutrition values are estimates and should be used as a guideline.
Note: This page was originally published in September 2016 and has been updated with clearer instructions and tips. The recipe itself remains unchanged.