Amp up some cauliflower by making it on the grill! Season with garlic, chili powder, and lemon, then grill to a crispy, tender side dish the whole family will love!
Table of Contents
- Grilled Cauliflower Steaks
- Grilled Cauliflower Steaks Ingredients
- How To Make Grilled Cauliflower Steaks
- What Should You Do With Extra Pieces Of Cauliflower?
- Could You Use Frozen Cauliflower For This Recipe?
- Pin This Recipe To Your DINNER Recipes Boards and Remember to FOLLOW ME ON PINTEREST!
- Grilled Cauliflower Recipe
Grilled Cauliflower Steaks
Everyone loves the classic BBQ sides such as coleslaw and corn on the cob. However, it is nice to have a rotation of side dishes that will keep your friends and family talking about your BBQs all year round.
Grilled vegetables are a summer favorite and pair with almost any BBQ main. While you could simply cut and slice your favorite vegetables and toss them on the grill, why not change things up this summer by adding a little spice to your grilled side dishes.
This grilled cauliflower steaks recipe is the perfect way to spice up your next BBQ, and even better, it requires almost no prep time!
Grilled Cauliflower Steaks Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Head of cauliflower
• Olive oil
• Lemon juice
• Chili powder
• Red pepper flakes
• Salt & pepper
How To Make Grilled Cauliflower Steaks
• Trim the stem and remove any green leaves from the cauliflower
• Place stem side down on a cutting board, then slice off two sides to create a flat surface on each side, keeping any extra pieces for eating raw as snacks later on
• Slice the cauliflower into 4 steaks
• Place the steaks onto a rimmed baking sheet
• Whisk together the sauce ingredients and baste each side of the cauliflower with the sauce
• Let it sit for one hour to marinade
• Once ready to cook, preheat the grill
• When hot, brush and oil the grate, and add the cauliflower steaks to the grill, and baste the tops with leftover marinade
• Close the lid and grill for 5 minutes, and then turn over and finish the other side
• Place the cut lemons cut side down on the grill and cook until charred and warm
• Remove and serve each grilled cauliflower with a charred lemon half and garnish with fresh parsley
What Should You Do With Extra Pieces Of Cauliflower?
There is no reason to waste the extra florets that are not big enough to be grilled as steaks. When cutting your cauliflower into steaks, keep all trimmings to the side in a pile so they can be stored in the fridge for future meals.
Having a bag of ready-cut cauliflower in the fridge is a great way to avoid snacking on junk food when you feel hungry between meals. The next time you find yourself wandering around the kitchen in the middle of the afternoon looking for a snack, why not try grabbing a handful of your chopped cauliflower?
You might be a bit unsure, seeing as how it is basically just an unseasoned vegetable. However, you will be plenty surprised just how tasty and satisfying raw cauliflower florets are. Plus, they are much better for you than junk food! You might even find yourself buying cauliflower specifically for this purpose.
Why not also try using your leftover cauliflower as a quick side dish to accompany weeknight meals? Simply steam and season your cauliflower with a little salt, and you have a healthy side dish that will pair with almost any meat or fish dish.
Could You Use Frozen Cauliflower For This Recipe?
Frozen vegetables are extremely handy as they can be purchased in advance and left for months at a time until they are needed without worrying about them going off.
So, could you get away with using frozen cauliflower for this recipe, allowing you to toss a few cauliflower steaks onto the grill whenever you feel like a healthy side dish?
While you definitely can use frozen cauliflower for this recipe, you must be careful how you defrost them. Most of the frozen vegetables you buy are designed to be boiled from frozen and allow the ice crystals on them to melt into the pot and the vegetables to retain their crunchy texture.
When vegetables are taken out of the freezer in advance and left to defrost before cooking, they quickly become soggy from being left to sit in the water that comes off of them. Soggy vegetables are not the most appealing. They are also much more challenging to cut and struggle to hold their shape on the grill.
There are a few things that you can do to prevent your frozen cauliflower from becoming soggy. Firstly, cut the cauliflower into steaks as soon as you take it out of the freezer. Frozen vegetables are much easier to cut than they are after they defrost as they hold their shape much better.
Secondly, do not leave your cauliflower to defrost in a bowl. You will come back a few hours later to a pile of soggy cauliflower sitting in a puddle of water. Instead, lay your steaks out on a wire rack with a tray underneath to catch the water that comes from them.
Follow these easy steps, and you should be able to get just as tasty results as you would with fresh cauliflower.
Looking for more Charcoal Grill recipes that you can make this summer? Try these out:
- Fast and Easy Greek Grilled Eggplant
- Lemon Herb Grilled Pork Chops Recipe
- Sweet & Sour Chicken Shish Kabobs
Pin This Recipe To Your DINNER Recipes Boards and Remember to FOLLOW ME ON PINTEREST!
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Side Dish
- Karlynn Johnston
- 1-2 head cauliflower
- ¼ cup olive oil
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons minced garlic
- 1 teaspoon chili powder
- 1 pinch red pepper flakes
- salt and ground black pepper
- 2 lemons cut in half
- fresh parsley to garnish
- Trim the stem and remove any green leaves from the cauliflower. Place stem side down on a cutting board, then slice off two sides to create a flat surface on each side. Keep those extra pieces for eating raw as snacks later on.
- Slice the cauliflower into 4 steaks as shown in the photos. You might need two cauliflower if they are smaller in order to get 4 large steaks.
- Place the steaks onto a rimmed baking sheet.
- Whisk together the sauce ingredients and baste each side of the cauliflower steaks.
- If you have time, let sit and marinate for an hour.
- Once ready to cook, preheat the grill. When the grill is hot, brush and oil the grill.
- Place cauliflower steaks on the grill and baste the tops with any leftover marinade before closing the lid.
- Move the cauliflower out of the flame if there is a flare up at any time!
- Grill for 4-5 minutes, then carefully turn over and grill the other side. Place the lemons cut side down on the grill and cook until charred and warm.
- Remove and serve each grilled cauliflower with a charred lemon half and garnished with fresh parsley.
- Keep all the extra florets that aren’t in the steaks and simply eat them raw as a snack or steam them with another meal later on!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.