Grilled Teriyaki Cauliflower Steaks Recipe

Introduction

Grilled Teriyaki Cauliflower Steaks offer a flavorful and satisfying vegetarian main dish that’s perfect for any season. Marinated in a savory teriyaki glaze and grilled to tender perfection, these cauliflower steaks are sure to impress both vegetarians and meat-eaters alike.

Ingredients

• 1 large head cauliflower
• 1/2 cup reduced-sodium soy sauce
• 3 cloves garlic, grated
• 2 tablespoons unseasoned rice wine vinegar
• 2 teaspoons grated peeled ginger
• 1 teaspoon toasted sesame oil
• 1/4 cup plus 1 tablespoon cold water, divided
• 2 tablespoons cornstarch
• 1/3 cup light brown sugar
• 1/4 teaspoon kosher salt
• Neutral oil, for grill
• 2 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds

Instructions

1. Step 1: Arrange the cauliflower head stem down on a cutting board and trim the stem if needed so it rests flat. Using a sharp knife, cut the cauliflower into slices about 1/4 inch thick. Reserve any crumbly ends for another use. You should have 3 to 4 center “steaks” that hold together. Lay the steaks in a single layer in a 13″ x 9″ baking dish.
2. Step 2: In a medium bowl, combine soy sauce, grated garlic, rice wine vinegar, grated ginger, toasted sesame oil, and 1/4 cup cold water. Pour this marinade over the cauliflower steaks, turning to coat. Let them sit for 30 minutes, turning once halfway through.
3. Step 3: In a small pot, whisk together cornstarch and 1 tablespoon cold water until smooth. Add the light brown sugar and whisk to combine.
4. Step 4: Carefully transfer the cauliflower steaks to a metal baking sheet and season with kosher salt.
5. Step 5: Pour the marinade from the baking dish into the pot with the brown sugar mixture. Bring to a boil over medium-high heat, stirring occasionally, and cook until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes. Remove from heat.
6. Step 6: Prepare a grill for medium heat or heat a grill pan over medium. Preheat for 5 minutes, then clean and oil the grates with neutral oil to prevent sticking.
7. Step 7: Place the cauliflower steaks on the grill, spaced evenly. Grill undisturbed until deep grill marks form on the bottom and the steak is tender, about 6 to 8 minutes. Flip carefully with a large metal spatula, then grill the other side for another 6 to 8 minutes until marked and tender enough to pierce with a fork.
8. Step 8: Arrange the grilled cauliflower steaks on a serving platter. Brush generously with the thickened teriyaki sauce and garnish with sliced scallions and toasted sesame seeds before serving.

Tips & Variations

• For extra smoky flavor, use a charcoal grill or add wood chips to a gas grill during cooking.
• If you can’t find rice wine vinegar, apple cider vinegar is a good substitute.
• To make this gluten-free, use tamari instead of soy sauce.
• Leftover cauliflower can be chopped and used in salads or grain bowls.

Storage

Store any leftover grilled cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, then brush with additional teriyaki sauce for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower steaks instead of grilling?

Yes, you can bake the cauliflower steaks at 425°F (220°C) for about 20 to 25 minutes, flipping halfway, until tender and caramelized. Then brush with the teriyaki sauce before serving.

How do I prevent the cauliflower steaks from falling apart?

Use a very sharp knife to cut thick, even slices, and handle them gently when transferring to the grill. The center slices usually hold together better than the outer edges.

Grilled Teriyaki Cauliflower Steaks Recipe

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★★★★★

4.6 from 56 reviews

Grilled Teriyaki Cauliflower Steaks offer a delightful vegetarian twist on a classic grilled dish. Thick cauliflower slices are marinated in a savory, slightly sweet teriyaki sauce, then grilled to perfection with beautiful char marks, making for a tender and flavorful main or side dish.

• Author: Lara
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower Steaks

• 1 large head cauliflower
• Neutral oil, for grill
• 2 scallions, thinly sliced
• 2 tbsp. toasted sesame seeds

Marinade and Sauce

• 1/2 cup reduced-sodium soy sauce
• 3 cloves garlic, grated
• 2 tbsp. unseasoned rice wine vinegar
• 2 tsp. grated peeled ginger
• 1 tsp. toasted sesame oil
• 1/4 cup plus 1 tbsp. cold water, divided
• 2 tbsp. cornstarch
• 1/3 cup light brown sugar
• 1/4 tsp. kosher salt

Instructions

1. Prepare Cauliflower Steaks: Arrange the cauliflower head stem-down on a cutting board, trimming the stem if necessary for stability. Slice the cauliflower into approximately 1/4 inch thick steaks, reserving the end pieces for another use. Place the steaks in a single layer in a 13″ x 9″ baking dish.
2. Marinate Cauliflower: In a medium bowl, whisk together soy sauce, grated garlic, rice wine vinegar, grated ginger, toasted sesame oil, and 1/4 cup cold water. Pour this marinade over the cauliflower steaks, turning them to coat evenly. Let them sit, turning halfway through, for 30 minutes to absorb the flavors.
3. Prepare Thickening Mixture: While the cauliflower marinates, whisk cornstarch with 1 tablespoon cold water in a small pot until dissolved. Stir in the brown sugar until combined.
4. Season Cauliflower: Carefully transfer the cauliflower steaks onto a metal baking sheet and sprinkle with kosher salt for seasoning.
5. Make Teriyaki Sauce: Pour the reserved marinade into the pot with the brown sugar and cornstarch mixture. Bring to a boil over medium-high heat, stirring occasionally, and cook until the sauce thickens enough to coat the back of a spoon, approximately 4 to 6 minutes. Remove from heat.
6. Prepare Grill: Preheat a grill or grill pan to medium heat for about 5 minutes. Clean and oil the grill grates with neutral oil to prevent sticking.
7. Grill Cauliflower Steaks: Place the cauliflower steaks evenly on the grill. Cook undisturbed until deeply marked on the bottom, about 6 to 8 minutes. Flip them carefully with a large metal spatula and grill for another 6 to 8 minutes until tender and grill-marked on both sides.
8. Serve: Arrange the grilled cauliflower steaks on a serving platter. Generously slather with the thickened teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds before serving.

Notes

• Choose a firm, large cauliflower head for the best steaks that hold together on the grill.
• If your cauliflower steaks break apart, use the smaller pieces in stir-fries or roasted vegetable dishes.
• Use a grill pan if you don’t have access to an outdoor grill for similar results.
• The teriyaki sauce can be made ahead and stored in the refrigerator for up to 3 days.
• This dish is vegetarian and can be served as a main course or a side.
• Adjust the amount of brown sugar to your preferred sweetness level.

Keywords: cauliflower steaks, grilled cauliflower, teriyaki sauce, vegetarian grilling, Asian vegetarian dish