Grilled Teriyaki Cauliflower Steaks Recipe

Introduction

Grilled Teriyaki Cauliflower Steaks offer a flavorful and satisfying vegetarian main dish that’s perfect for any season. With a savory-sweet teriyaki glaze and tender grilled texture, this recipe transforms cauliflower into a show-stopping meal.

Ingredients

• 1 large head cauliflower
• 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
• Neutral oil, for grill
• 2 scallions, thinly sliced
• 2 Tbsp. toasted sesame seeds

Instructions

1. Step 1: Arrange the cauliflower head stem down on a cutting board and trim the stem if necessary so it rests flat. Slice the cauliflower into 1/4-inch thick “steaks.” Reserve any crumble pieces for another use. Place the steaks in a single layer in a 13″ x 9″ baking dish.
2. Step 2: In a medium bowl, combine soy sauce, grated garlic, rice wine vinegar, grated ginger, sesame oil, and 1/4 cup of cold water. Pour this marinade over the cauliflower steaks and turn them to coat. Let them sit for 30 minutes, turning once halfway through.
3. Step 3: In a small pot, whisk together cornstarch and 1 tablespoon cold water until smooth. Add light brown sugar and whisk to combine.
4. Step 4: Carefully transfer the cauliflower steaks to a metal baking sheet and season 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, until the sauce reduces and 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 to medium heat for 5 minutes. Clean and oil the grates with a neutral oil to prevent sticking.
7. Step 7: Place the cauliflower steaks on the grill, spacing them evenly. Grill undisturbed for 6 to 8 minutes until deeply marked on the bottom. Using a large metal spatula, flip the steaks and grill for 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. Slather generously with the teriyaki sauce and top with sliced scallions and toasted sesame seeds before serving.

Tips & Variations

• Use a sharp knife to get even slices and avoid crumbling the cauliflower steaks.
• If you don’t have a grill, use a grill pan or broil the steaks in the oven for a similar charred effect.
• Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Leftover sauce makes a great drizzle for rice or steamed veggies.

Storage

Store any leftover cauliflower steaks and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the steaks moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cauliflower steaks in advance?

Yes, you can slice and marinate the cauliflower steaks up to a day ahead. Keep them refrigerated and covered until ready to grill.

Is this recipe suitable for gluten-free diets?

It can be made gluten-free by using a tamari or gluten-free soy sauce instead of regular soy sauce.

Grilled Teriyaki Cauliflower Steaks Recipe

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Delicious and healthy Grilled Teriyaki Cauliflower Steaks marinated in a flavorful teriyaki sauce, grilled to perfection, and topped with scallions and toasted sesame seeds. This vegetarian dish offers a satisfying smoky char and sweet-savory glaze, perfect as a main or side dish for a light meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 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 & 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 can rest flat. Using a sharp knife, slice the cauliflower into 1/4-inch thick slices. Reserve the crumbly end pieces for another use. You should have 3 to 4 center ‘steaks’ that hold together. Arrange these cauliflower steaks in a single layer in a 13″ x 9″ baking dish.
2. Marinate Cauliflower: In a medium bowl, combine soy sauce, grated garlic, rice wine vinegar, grated ginger, toasted sesame oil, and 1/4 cup of cold water. Pour this marinade over the cauliflower steaks and turn them to coat evenly. Let them sit for 30 minutes, turning halfway through.
3. Make Cornstarch Mixture: While the cauliflower marinates, whisk together cornstarch and 1 tablespoon cold water in a small pot until the cornstarch dissolves completely. Add light brown sugar and whisk to combine well.
4. Season Cauliflower: Carefully transfer the marinated cauliflower steaks onto a metal baking sheet and sprinkle evenly with kosher salt.
5. Cook Teriyaki Sauce: Pour the reserved marinade from the bowl into the pot with the brown sugar and cornstarch mixture. Heat over medium-high heat, bringing it to a boil while stirring occasionally. Cook the sauce until it thickens enough to coat the back of a spoon, about 4 to 6 minutes. Remove from heat.
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 neutral oil to prevent sticking.
7. Grill Cauliflower: Arrange cauliflower steaks evenly on the preheated grill. Grill undisturbed until deeply marked on the bottom, about 6 to 8 minutes. Using a large metal spatula, carefully flip the steaks and continue grilling until the second side also has grill marks and the steaks are tender enough to pierce with a fork, another 6 to 8 minutes.
8. Serve: Arrange the grilled cauliflower steaks on a platter. Spoon and slather them generously with the thickened teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately.

Notes

• Use a sharp knife to slice the cauliflower to ensure clean ‘steaks’ that hold together.
• Reserved crumbly cauliflower pieces can be used in soups or roasted as cauliflower rice.
• Adjust the grill heat as needed to prevent burning while getting good char marks.
• For a gluten-free option, use gluten-free soy sauce or tamari.
• Leftover teriyaki sauce can be refrigerated in an airtight container for up to 3 days.

Keywords: Grilled Cauliflower Steaks, Teriyaki Cauliflower, Vegetarian Main Dish, Grilled Vegetables, Teriyaki Sauce