Grilled Cauliflower Steak Recipe

Trim and slice

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Place the cauliflower core-side down on a cutting board. Using a large heavy knife, slice straight down through the center to make two thick steaks (about 3/4 to 1 inch thick). From the remaining sides, you may get one or two smaller steaks—reserve any loose florets for roasting alongside or another use.

Blanch (optional step for tenderness)

Bring a large pot of salted water to a boil. Gently lower the steaks and any florets into the boiling water and cook for 3 minutes to partially soften. Remove and immediately transfer to an ice bath to stop cooking. Pat dry thoroughly with paper towels. This step is optional but helps ensure the interior is tender without burning the exterior.

Season

In a small bowl combine 2 tbs olive oil, kosher salt (1 tsp from the total), black pepper (1/2 tsp), and smoked paprika. Brush both sides of each cauliflower steak with the oil-spice mixture, pressing gently so seasoning adheres.

Preheat a grill or grill pan to medium-high (about 400–425°F / 200–220°C). Oil the grates or pan lightly to prevent sticking.

Place the cauliflower steaks on the hot grill. Cook without moving for 5–7 minutes until well browned and grill marks form. Flip carefully and grill the second side for another 5–7 minutes. If using thicker steaks or if you skipped blanching, reduce heat to medium and continue cooking until a knife inserted into the center meets little resistance (total time may be 12–18 minutes). Brush remaining 1 tbs olive oil toward the end of cooking if steaks look dry.

During the last 2 minutes of grilling, sprinkle the steaks with the optional grated Parmesan if using, and close the grill lid briefly to melt it slightly.

While steaks finish, whisk together lemon juice, minced garlic, remaining 1 tbs olive oil, chopped parsley, and red pepper flakes in a small bowl. Taste and adjust salt if needed.

Remove cauliflower steaks from the grill and transfer to a serving platter. Spoon the lemon-garlic dressing over the steaks, letting it run into any crevices.

Garnish with toasted pine nuts and microgreens or baby arugula as desired. Serve warm as a centerpiece for Mother's Day brunch or lunch.

All listed ingredients are used across these steps. If you prefer a spicier profile, increase red pepper flakes. To make this vegan, omit Parmesan. Any leftover florets can be roasted at 425°F (220°C) for 15–20 minutes with the same seasoning.