Grilled Teriyaki Cauliflower Steaks Recipe

Introduction

Grilled Teriyaki Cauliflower Steaks are a flavorful and satisfying vegetarian main dish. These tender cauliflower slices are marinated in a savory-sweet teriyaki sauce, grilled to perfection, and garnished with fresh scallions and toasted sesame seeds. Perfect for a healthy weeknight dinner or a backyard barbecue.

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: Place the cauliflower head stem-side down on a cutting board. Trim the stem if needed so it sits flat. Using a sharp knife, cut the cauliflower into 1/4-inch thick slices. You should get 3 or 4 firm “steaks”; set aside any crumbly pieces for another use. Arrange the steaks in a single layer in a 13″ x 9″ baking dish.
2. Step 2: In a medium bowl, whisk together soy sauce, garlic, rice wine vinegar, ginger, sesame oil, and 1/4 cup cold water. Pour the marinade over the cauliflower steaks and turn to coat. Let them marinate for 30 minutes, turning once halfway through.
3. Step 3: Meanwhile, in a small pot, whisk the cornstarch with 1 tablespoon cold water until dissolved. Add the brown sugar and mix well.
4. Step 4: Carefully transfer the marinated cauliflower steaks to a metal baking sheet and sprinkle 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. Cook until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes. Remove from heat.
6. Step 6: Preheat a grill or grill pan over medium heat for 5 minutes. Clean and lightly oil the grates with a neutral oil to prevent sticking.
7. Step 7: Place the cauliflower steaks on the grill, spacing them evenly. Grill without moving until well-marked and lightly charred on the bottom, 6 to 8 minutes. Carefully flip using a large metal spatula and grill another 6 to 8 minutes until tender and marked on the second side.
8. Step 8: Arrange the grilled cauliflower steaks on a platter. Generously brush or spoon the teriyaki sauce over them. Sprinkle with thinly sliced scallions and toasted sesame seeds before serving.

Tips & Variations

• For extra flavor, marinate the cauliflower steaks overnight in the refrigerator.
• If you don’t have a grill, use a grill pan or broil in the oven for similar results.
• Try adding a pinch of red pepper flakes to the sauce for a spicy kick.
• Leftover sauce can be refrigerated and used as a glaze for tofu or stir-fried vegetables.

Storage

Store leftover grilled cauliflower steaks and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to maintain texture. The sauce can be reheated in a small pan until warm and pourable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best for grilling and holds its shape well. Frozen cauliflower tends to become mushy when thawed and grilled, so it’s not recommended for steaks.

Is this recipe vegan?

Yes, this recipe is vegan. All the ingredients are plant-based, making it suitable for vegan and vegetarian diets.

Grilled Teriyaki Cauliflower Steaks Recipe

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Grilled Teriyaki Cauliflower Steaks are a delicious and healthy vegetarian main dish featuring thick cauliflower slices marinated in a rich teriyaki sauce, then perfectly grilled to develop smoky char marks and a tender texture. Topped with fresh scallions and toasted sesame seeds, this recipe provides an irresistible umami-packed meal that’s perfect for plant-based eaters or anyone looking to enjoy flavorful vegetables with an Asian-inspired twist.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• 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

• 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 cold water

Teriyaki Sauce Thickener

• 2 tbsp. cornstarch
• 1 tbsp. cold water
• 1/3 cup light brown sugar
• 1/4 tsp. kosher salt

Instructions

1. Prepare Cauliflower Steaks: Place the cauliflower head stem side down on a cutting board and trim the stem if necessary to stabilize it. Slice the cauliflower into 1/4-inch thick steaks. You’ll get 3 to 4 main steaks that hold together, and smaller end pieces that can be reserved for another use. Arrange the cauliflower 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 and turn them to coat evenly. Let them sit and marinate, flipping halfway through, for a total of 30 minutes.
3. Make Cornstarch Slurry: In a small pot, whisk cornstarch with 1 tablespoon cold water until dissolved. Add the light brown sugar and stir to combine.
4. Season Cauliflower: Carefully transfer the marinated cauliflower steaks onto a metal baking sheet and sprinkle them with kosher salt.
5. Prepare Teriyaki Sauce: Pour the marinade from the baking dish into the pot with the brown sugar slurry. Heat over medium-high, bringing it to a boil. Stir occasionally and let the sauce reduce and thicken until it can coat the back of a spoon, about 4 to 6 minutes. Remove from heat once thickened.
6. Preheat Grill: Prepare a grill for medium heat, or heat a grill pan over medium heat for about 5 minutes. Clean and oil the grates with a neutral oil to prevent sticking.
7. Grill Cauliflower Steaks: Place the cauliflower steaks on the grill spaced evenly apart. Cook undisturbed for 6 to 8 minutes until the bottoms develop deep grill marks. Using a large metal spatula, carefully flip the steaks and grill for another 6 to 8 minutes, until they have grill marks on the other side and are tender enough to pierce with a fork.
8. Serve: Arrange the grilled cauliflower steaks on a platter. Generously slather with the thickened teriyaki sauce, then garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately.

Notes

• The smaller cauliflower pieces left over from slicing can be used in stir-fries or salads.
• Make sure to oil the grill grates well to prevent the cauliflower steaks from sticking and breaking apart.
• You can prepare the teriyaki sauce in advance and reheat gently before serving.
• If you don’t have a grill, use a grill pan or a heavy skillet to achieve similar char marks.
• Adjust the sugar in the sauce to your preference for sweetness.

Keywords: Grilled Cauliflower Steaks, Teriyaki Cauliflower, Vegetarian Main Dish, Asian-Inspired Vegetables, Healthy Grilled Vegetables