Making your own cauliflower steaks is a great way to make your vegan meals more filling and delicious. With this recipe, you can enjoy the taste of grilled goods without any guilt!
Plus, it's easy to make with only three ingredients (plus salt and pepper). You’ll be able to whip up these tasty grills in no time at all. These stakes also make a great side dish for your favorite soups, making them a complete meal!
Why this recipe works
Imagine warm, crispy, grilled cauliflower steaks next to about anything you can think of to make a complete meal. They were perfectly cooked. Thick cauliflower slices made with whole cauliflower heads are tasty and require no effort.
- Cauliflowers are fantastic overall - they are delicious, versatile and even make great leftovers.
- When sliced into thick steak pieces and grilled perfectly, grilling cauliflower unleashes its full potential and tastes much more hearty.
- This vegan cauliflower steaks make a great main dish or side dish
- It is a healthy and low-calorie dish
- You only need few staple ingredients
This vegan cauliflower steak recipe has few simple ingredients
- Medium cauliflower
- Olive oil or avocado oil
- Garlic powder (or onion powder)
- Lemon juice
Optional: freshly ground black pepper and kosher salt.
See quantities and full instructions in the recipe card.
Make this recipe easily in 20 minutes with minimal baby sitting.
To make cauliflower stakes, try choosing cauliflower heads that look firm and medium in size. Make sure they don't have any brown spots.
Prepare and cut the cauliflower head
Carefully remove the outer leaves surrounding the head of cauliflower. Using a sewed knife or a sharp knife, gently slice off the cauliflower stem of the cauliflower head.
Now place the head of cauliflower on a cutting board, flat side down.
We’ll use the sewed knife to create around 1-inch thick slices.
Make thick steaks placing the knife one inch away from the outer edge and placing your hand on top of the blade and the cauliflower head, grabbing it firmly. Gently saw back and forth (some florets will likely fall apart, no worries).
Continue slicing 1-inch steak slices until you have worked your way through the whole cauliflower, always grabbing the top of the remaining cauliflower head with your free hand to keep it together.
Note: the florets that undoubtedly will fall apart from the outer slices can also make it to the grill; they will grill nicely, and the grits can be served with your cauliflower stake and are equally crunch and delicious.
Cook the cauliflower steaks
Brush your grill with one tablespoon of extra virgin olive oil, and carefully place cauliflower steaks next to each other.
Season. Squeeze the lemon juice on top, followed by the onion or garlic powder, salt, and pepper to taste.
Cook at medium-low heat and fully cover with a lid or the oven baking tray— for 10 minutes. Sneak pick and make sure the cauliflower stakes have crispy edges and look golden brown.
With the help of a spatula, turn each of the thick slices and gently brush with olive oil and sprinkle salt. Cover again and cook for another 10 minutes.
Making cauliflower fork-tender while also grilled: cauliflower pieces, wrap a baking dish tightly in foil or lid until heated through. The drying process produces steam which converts moisture in the vegetable cells.
Serve and garnish
Use a spatula to serve the grilled cauliflower steak recipe as desired and serve immediately. You can finely chop some parsley to garnish the cauliflower steak on each plate and add a dollop of your favorite sauce.
Serve each grilled cauliflower steak with a dollop of your favorite sauce. We like using our kale pesto, our Green Goddess dressing, or the oil-free creamy vegan sauce. You can also use a chimichurri sauce or any other sauce that you would use for a piece of steak, such as pico de gallo.
I like using some spices when I am not having my grilled cauliflower steaks with vegan kale pesto, arugula pesto, or basil pesto. My spices of choice are garlic powder, onion powder, curry powder, or a mix of Italian seasonings.
I like garnishing our cauliflower stakes with chopped parsley, but if you like cilantro, it is also a great option.
If it is possible, use high smoke point oil, such as extra virgin olive oil, grapeseed oil or avocado oil.
Sometimes we use the oil from a garlic confit instead of the extra virgin olive oil to brush the grill and the stakes before cooking. If you do so, you can skip the garlic powder; the garlicky flavor we are looking for will be in.
The same goes for any flavored oil you can think of. They are a great way to infuse flavor into a cauliflower steak.
We use a minimal amount of olive oil in the recipe to keep it healthy so that you won't have any remaining olive oil mixture.
You can also make roasted cauliflower steaks oven-roasted, using a baking sheet; I find that for this recipe, it is more convenient to grill cauliflower for two reasons:
Kosher salt and Black Pepper: use small amounts, or you could make a meal taste overly salted.
- You need to flip the cauliflowers after 10 minutes.
- The cooking time is only 20 minutes, so preheating the oven, then opening it, flipping, using parchment paper, and opening it back, seems like a lot of hassle for me; in reality, we are speaking about a straightforward recipe, so I prefer to keep it that way. NOT a baking sheet to clean, only a grill.
Tip: look for our Spiced Roasted Cauliflower recipe, with a fantastic tahini-based seasoning that will have every person at the dinner table asking for the recipe.
How to serve cauliflower steaks
Cauliflower steaks are good to add to a tasty side dish and serve a dinner with them as well. What is the easiest way to make cauliflower meat with cauliflower?
In addition to adding your favorite vegan sauce, or a sprinkle of homemade vegan parmesan cheese, some serving suggestions you can enjoy with your cauliflower steak are brown rice or steamed Jasmin rice.
You can serve it with a hearty salad, with some homemade vinaigrette, made in only 5-minutes.
Storing leftover cauliflower steaks is easy. You can store the leftovers for up to 3 day, inside a closed refrigerator using an airtight container.
For reheating, place the cauliflower steaks in a grill pan on low-medium heat, and turn them. It should take about 5 minutes. They will still be super yummy!
Alternatively, you can use the microwave.
I like using leftover cauliflower stakes for making easy pasta. Just boil your pasta, as usual, drain and then add your favorite vegan pesto and cauliflower grits and florets, creating an easy, lazy dinner with added veggies and nutrition.
You can also add cauliflower steak leftovers to any stir-fry, curry, or salad.
We are fans of this healthy and versatile vegetable and often use it. The following cauliflower recipes will surely quickly earn a place in your heart; they are absolutely delicious! See more recipes to include in your diet.
- Vegan cauliflower wings
- Spiced Roasted Cauliflower
- Cauliflower rice
- Vegan Eggplant and cauliflower involtini
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Stovetop Grilled Cauliflower Steaks Recipe
- sage and kale pesto
- Clean the cauliflower head. Carefully remove any green leaves surrounding the cauliflower. Using a sewed knife or a sharp chef’s knife, gently slice off the protruding stem of the cauliflower to create a flatter working area surface.
- Slice the cauliflower steaks. Place the cauliflower on a cutting board, flat side down. We’ll use a sewed knife to create around 1-inch (2.5 cm) parallel slabs of cauliflower. To create your first slab, place the knife one inch away from the outer edge and place your hand on top of the knife and the cauliflower head, grabbing it firmly. Gently saw back and forth (some florets will likely fall apart, no worries). Continue slicing 1-inch slabs until you have worked your way through the whole cauliflower, always grabbing the top of the remaining cauliflower head with your free hand to keep it together.
- Prepare the grill. Brush your grill pan with one tablespoon of olive oil, and carefully place your “steaks” next to each other.
- Season. Squeeze the lemon juice on top, followed by the onion or garlic powder, salt, and pepper.
- Cook on the stovetop at medium-low heat and fully cover with a lid or the oven baking tray—Cook for 10 minutes.
- Turn. With the help of a spatula, turn each of the steaks and gently brush with olive oil and sprinkle salt. Cover again and cook for another 10 minutes.
- Serve. Use a spatula to serve the cauliflower as desired, avoiding the florets falling apart.
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We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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