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