Grilled Teriyaki Cauliflower Steaks Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Season Cauliflower: Carefully transfer the cauliflower steaks onto a metal baking sheet and sprinkle with kosher salt for seasoning.
- 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.
- 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.
- 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.
- 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
