Grilled Teriyaki Cauliflower Steaks Recipe

Introduction

Grilled Teriyaki Cauliflower Steaks are a flavorful, plant-based main dish that combines tender cauliflower with a sweet and savory homemade teriyaki sauce. Perfect for summer grilling or a satisfying vegetarian dinner, these steaks offer beautiful grill marks and a deliciously sticky glaze.

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 down on a cutting board. If needed, trim the stem so the cauliflower sits flat. Slice the cauliflower into 1/4-inch thick steaks. The ends may crumble—set those aside for another use. You should have 3 or 4 intact center steaks. Arrange them in a single layer in a 13″ x 9″ baking dish.
2. Step 2: 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 marinate for 30 minutes, turning halfway through.
3. Step 3: While the cauliflower marinates, combine cornstarch and 1 tablespoon cold water in a small pot, whisking until smooth. Add brown sugar and whisk to combine.
4. Step 4: Transfer the marinated cauliflower steaks carefully to a metal baking sheet and sprinkle with kosher salt.
5. Step 5: Pour the reserved marinade into the pot with the brown sugar mixture. Bring to a boil over medium-high heat, stirring occasionally. Cook until the sauce thickens and coats the back of a spoon, about 4 to 6 minutes. Remove from heat.
6. Step 6: Prepare a grill or grill pan over medium heat and preheat for about 5 minutes. Clean the grates and oil them lightly with neutral oil.
7. Step 7: Place the cauliflower steaks on the grill spaced evenly apart. Grill undisturbed for 6 to 8 minutes until the bottom is well-marked. Using a large metal spatula, gently flip the steaks and grill another 6 to 8 minutes until grill marks appear and the cauliflower is tender when pierced with a fork.
8. Step 8: Arrange the grilled cauliflower steaks on a serving platter. Generously brush with the teriyaki sauce and top with sliced scallions and toasted sesame seeds.

Tips & Variations

• Make sure to use a sharp knife for clean cauliflower steaks; a serrated knife can also work well.
• If you prefer, add a pinch of chili flakes to the teriyaki sauce for a spicy kick.
• For extra smoky flavor, try finishing the cauliflower under a broiler for 1-2 minutes after grilling.
• Leftover cauliflower can be chopped and added to salads or grain bowls for another meal.

Storage

Store leftover grilled cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in a microwave, then brush with additional teriyaki sauce to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cauliflower instead of grilling it?

Yes, you can roast the cauliflower steaks in a 425°F oven for 20-25 minutes, flipping halfway through. Finish by brushing with the teriyaki sauce before serving.

Is this recipe gluten-free?

To make it gluten-free, substitute the soy sauce with tamari or another gluten-free soy sauce alternative.

Grilled Teriyaki Cauliflower Steaks Recipe

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These Grilled Teriyaki Cauliflower Steaks offer a flavorful and healthy meatless alternative that’s perfect for summer grilling. Thick slices of cauliflower are marinated in a savory-sweet teriyaki mixture, grilled to tender perfection with beautiful char marks, and finished with a luscious homemade teriyaki glaze, scallions, and toasted sesame seeds for a satisfying and elegant dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 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

Teriyaki 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

1. Prepare Cauliflower Steaks: Arrange the cauliflower head stem down on a cutting board. Trim the stem if necessary so the cauliflower sits flat. Use a sharp knife to cut cauliflower into 1/4-inch thick slices. You will get 3 or 4 center ‘steaks’ that hold together; set these aside and reserve any crumbly ends for another use. Place the steaks in a single layer in a 13″ x 9″ baking dish.
2. Marinate Cauliflower: In a medium bowl, mix 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. Let them sit, flipping halfway through, for 30 minutes to absorb the flavors.
3. Prepare Cornstarch Mixture: While the cauliflower marinates, whisk together cornstarch and 1 tablespoon cold water in a small pot until smooth. Add light brown sugar and whisk until combined. Set aside.
4. Season Cauliflower: Carefully transfer the marinated cauliflower steaks to a metal baking sheet and season evenly with kosher salt.
5. Make Teriyaki Sauce: Pour the marinade from the baking dish into the pot with the cornstarch and brown sugar mixture. Heat over medium-high heat, bringing to a boil. Stir occasionally and cook for 4 to 6 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat to prevent burning.
6. Preheat Grill: Prepare a grill or heat a grill pan over medium heat. Preheat for about 5 minutes. Clean the grates and brush lightly with neutral oil to prevent sticking.
7. Grill Cauliflower Steaks: Place the cauliflower steaks evenly spaced on the grill. Grill undisturbed for 6 to 8 minutes until deep grill marks develop on the bottom. Using a large metal spatula, carefully flip each steak and continue grilling for another 6 to 8 minutes until marked on the other side and fork-tender.
8. Serve: Transfer the grilled cauliflower to a serving platter. Generously brush with the warm teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds for added flavor and texture. Serve immediately.

Notes

• Use a very sharp knife when slicing cauliflower to keep steaks intact.
• Do not flip the steaks too soon while grilling to allow nice grill marks to form.
• Reserve crumbly cauliflower ends for soups, salads, or roasting.
• Adjust the sweetness in the teriyaki sauce by adding more or less brown sugar as desired.
• For a gluten-free version, substitute soy sauce with tamari.

Keywords: grilled cauliflower steaks, teriyaki cauliflower, vegetarian grilling recipe, grilled vegetable steak, healthy vegetarian main dish