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Grilled Teriyaki Cauliflower Steaks Recipe

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★★★★★

5 from 59 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/grilled-teriyaki-cauliflower-steaks-recipe/