Grilled Teriyaki Cauliflower Steaks

Grilled Teriyaki Cauliflower Steaks



The “steaks”: Making cauliflower steaks can be challenging since, after sliced, only the cross-sections joined to the central cauliflower stem will remain coherent “steaks.” To achieve optimal results, cut the cauliflower with a sharp chef’s knife and slice the steaks as thinly as you can; this will ensure that they cook thoroughly on the grill. As you slice, the outside cauliflower pieces—those not attached by a central stem—will break apart, but save them. Toss them in the remaining teriyaki glaze after grilling them separately on a wire rack (to prevent the smaller pieces from falling through the grill grates) or, even better, keep them to create stir-fried cauliflower rice.


Recipe by Taylor Ann Spencer



  1. One-half cup low-sodium soy sauce
  2. three grated garlic cloves
  3. Two tablespoons of plain rice wine vinegar
  4. Two tsp grated ginger, peeled
  5. Toasted sesame oil, 1 teaspoon
  6. One large cauliflower head
  7. Two tablespoons cornflour
  8. Light brown sugar, 1/3 cup
  9. Grilling using neutral oil
  10. 1½ teaspoons kosher salt
  11. Two scallions, cut thinly
  12. Twice as many roasted sesame seeds



First Step
Place the stem-down portion of the cauliflower on a cutting board; remove the stem if needed to allow the bottom of the cauliflower to rest on the board. Slice the cauliflower into pieces that are about 1/4″ thick using a sharp knife. It’s acceptable for the ends to crumble; save the pieces for later use. Three or four centre “steaks” that stay together should be present.) Place the cauliflower steaks in a 13″ x 9″ baking dish in a single layer.
Step Two

Mix the ginger, garlic, vinegar, sesame oil, and 1/4 cup of cold water in a medium-sized bowl. After pouring, flip the cauliflower to coat. Allow to sit for half an hour, rotating halfway through.

Step Three
In the meantime, mix together 1 tablespoon of cold water and cornflour in a small pot until the cornflour dissolves. Whisk in brown sugar after adding it.
Step Four

Season with salt and carefully transfer cauliflower to a metal baking sheet.
Step Five
Fill the pot with the marinade and brown sugar mixture. Heat to a boil over medium-high heat, stirring periodically, and simmer for 4 to 6 minutes, or until reduced and thick enough to coat the back of a spoon. Take the sauce off of the hob.

Step 6:

In the interim, preheat a grill for five minutes at medium heat (or preheat a grill pan over medium heat). Use neutral oil to clean and oil the grates.
Step 7:
Place the cauliflower steaks evenly apart on the grill. Cook, uncovered, for 6 to 8 minutes, or until the bottom is severely charred. With a big metal spatula, turn steaks over carefully. Grill the steak for a further 6 to 8 minutes, or until grill marks start to form on the underside and it becomes soft enough to penetrate with a fork.

Step Eight
Place the cauliflower on a serving dish. Apply teriyaki sauce generously. Sprinkle sesame seeds and scallions on top.



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