Grilled cauliflower steaks prepared and cooked tender on a dry grill. Spicy and smoky, this is the perfect outdoor snack.
Cauliflower is greatly underestimated, especially in barbecue circles. Most people roast it or steam it, but today we’re going to grill it. And we don’t go with small slides. Oh no, let’s eat cauliflower steaks.
These cauliflower platters are prepared with a spice rub before being tenderly grilled, giving us a delicious smoky and flavorful vegetable dish. It’s perfect as a main course or as an appetizer if you’re hosting a weekend barbecue for a crowd.
How to cut cauliflower steaks
- Cut off any discolored green leaves or brown spots on the outside of the cauliflower head.
- Cut about ⅛ inch from the bottom of the stem.
- With the stalk side down, cut the cauliflower in half from the top through the stalk. Make sure you do this in the center as the stem and flowers need to remain intact.
- For thick cauliflower steaks, about ½ inch thick, cut each half in half again.
- You can throw the florets away or use them for another dish
Quick tips
Because we need to save the stalk of the cauliflower, you can only get a maximum of four fillets from one head. It’s not uncommon for you to only get two or three. If you plan to make eight cauliflower steaks as well, I recommend purchasing a second head of cauliflower to give you a little wiggle room.
I find cauliflower steaks too fragile to grill directly on the grill, so I use a grill mat (aka grill cover). These mats conduct cooking heat well and can aid in grilling vegetables while keeping them intact.
Writer & content creator. BBQ fanatic!
