Cauliflower steaks that have been roasted or grilled are juicy and tender in the middle and crisp, lightly charred, caramelized, and crispy outside, making them the ideal vegan side dish or main to almost any meal!
When boiled or steamed, cauliflower may seem “boring” due to its relatively bland flavor; however, when placed in an oven, air fryer, or grill, this inexpensive, humble ingredient changes into a brand-new creation that everyone will adore!
The truth is that cauliflower’s neutral flavor is what gives it its wide range of uses in the first place, and it has also contributed to its popularity among low-carb and meat-free eaters. Process it to make cauliflower rice or low-carb cauliflower mash, or make buffalo cauliflower wings, pizza crust, or – of course – these roasted or grilled cauliflower steaks!
The high heat cooking techniques help cook the cauliflower until it is tender in the center but wonderfully caramelized, brown, and crisp on the outside, and grilling helps infuse it with an amazing extra “smoky” layer.
Additionally, this “base” cauliflower steak recipe only calls for a few inexpensive pantry staples, a sharp knife, and an oven or grill, but there are a ton of ways to customize it to your preferences with different seasonings and a variety of topping options.
If you’re looking for additional ways to enjoy cauliflower, try tahini cauliflower wings or a healthy version of roasted cauliflower soup.
When made simply, a cauliflower steak recipe only requires a few simple ingredients: olive oil, salt, and pepper. However, I’ve added a few more seasonings for an incredibly moreish flavor!
Bay leaves can help mask the smell of cooking cauliflower if you’re not a fan of it.
How to Make Grilled Cauliflower
Italian Grilled Cauliflower Packet 🔗
Easy, flavorful grilled cauliflower with no clean-up!
Prep: 10min
Total: 0min
Nutrition Facts: calories 140 calories, Fat 12 grams, Saturated Fat grams, Trans Fat grams, Cholesterol 30 milligrams, Sodium 280 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Sugar grams, Protein 3 grams
Ingredients:
- 2 (9- to 10-ounce) bags fresh cauliflower florets *
- 1/4 cup Land O Lakes® Butter
- 2 teaspoons finely chopped fresh garlic
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Instruction:
- Heat gas grill on medium or charcoal grill until coals are ash white. Place 18-inch square sheet of heavy-duty aluminum foil onto counter.
- Cut large pieces of cauliflower into bite-sized pieces; place into center of foil.
- Cut butter into small pieces; dot cauliflower with pieces. Sprinkle garlic, Italian seasoning and salt over cauliflower. Bring sides of foil over cauliflower; seal foil by double folding. Seal remaining ends of foil with double folds.
- Place packet directly onto grill. Close cover; grill 15-20 minutes or until cauliflower is tender.
- Open packet carefully, allowing steam to escape. Stir cauliflower before serving.
FAQ
How do you cut cauliflower for grilling?
I would avoid boiling because it will turn the cauliflower damp and mushy. Just cut your cauliflower into florets, coat them with oil, and roast at a high temperature for 25 minutes to get tender roasted cauliflower.
How do you cook cauliflower so it’s not mushy?
How to Make Crispy CauliflowerPre-heat the oven to 450 F/ 232 C. Chop and toss the cauliflower with a little oil and your preferred seasonings. Sear the cauliflower on the stovetop over medium-high heat to get a crispy, browned exterior. Roast the cauliflower in the oven for 10-15 minutes, or until it is just tender throughout but still has crispy edges.
How do you make crispy roasted cauliflower?
Cauliflower Steamed in the Microwave: Put the florets in a bowl that can be used in the microwave, add the water, and cover the bowl with a plate. Microwave for 5 or 6 minutes, depending on whether you want the florets to be crisp or soft and mashable.
Can you cook cauliflower without boiling it?
Cauliflower Steamed in the Microwave: Put the florets in a bowl that can be used in the microwave, add the water, and cover the bowl with a plate. Microwave for 5 or 6 minutes, depending on whether you want the florets to be crisp or soft and mashable.