How to Grill Cauliflower Steaks

The right size head is important. Look for a head that is medium-large to make a nice cross section cut. To make even slices, use a serrated knife. The core and stem of the cauliflower hold the steak together, in contrast to breaking it up into cauliflower florets. You can make two nice steaks out of one head if you cut the head right in half and then cut once more making steaks that are approximately 1-½ to 2 inches thick.

My favorite part of the cauliflower steak is the G.B.A.D. (golden brown and delicious) edges you get from a nice slow roast. If you blanch the cauliflower before grilling, not only will all of your flavor and nutrients be lost in the water, you will never get nice crisp edges. Instead, slow roast the cauliflower steak or pre-bake in a 400 degree oven for about 12 minutes.

I like to season before, during and after. Baste, baste, baste. I always have an oil-based liquid handy when grilling anything. It helps keep the cauliflower steak moist and is an amazing catalyst for infusing flavor. A simple extra virgin olive oil will do but I prefer things like chimichurri, garlic herb butter, vinaigrettes or sweet and spicy Asian sauces.