Loaded Grilled Cauliflower

It's no secret that we LOVE cauliflower here at Delish. From cauliflower baked ziti to cauliflower grilled cheese, no weird or wacky preparation has gone untried. Of all the different ways to prepare this lovely vegetable, grilling might be our favorite. The steaks still have a bit of crunch, and the smoky flavor plays well with melty cheese and creamy ranch dressing. 😍 It's a must-try. Read on for our tips to make your grilled cauli the best it can be.

1. Cut Them Thin.

Since we're not parboiling our cauli steaks, you want to make sure to cut them thin enough so they cook at just the right speed. (That's 3/4" inch if you missed it in the recipe.) Too thick, and they'll be burnt on the outside before they're cooked on the inside. Too thin, and they'll cook too fast before you land those lovely char marks.

2. Leave The Core In.

I know this may seem counterintuitive, but it's true! The core cooks at the same rate as the florets and is perfectly good to eat when tender. It's also the only thing holding all the florets together—without it, you'll be flipping tiny pieces of florets instead of one big steak! No worries if your cauliflower falls apart into florets when you cut it: It will likely happen! That just means you'll have mini steaks! Cook them the same way, or in a skillet, if they're small enough to fall through the grates.

3. Season Generously.

Don't forget to salt both sides! Layer on the toppings and ranch generously. No one likes a flavorless slab of cauliflower. No one. Feel free to dress it up with a splash of hot sauce, a brush of nam prik pla, or go for a slightly sweet take with honey mustard dressing.

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Editor's Note: This introduction to this recipe was updated on April 25, 2022.