Grilled Cauliflower Steaks

It’s always fun to find new ways to incorporate more fresh foods into your diet – and today’s recipe for grilled cauliflower steaks definitely hits the spot!

We like this recipe by Erin Clarke! (Original recipe can be found here:

Recipe for Grilled Cauliflower Steaks:

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

Servings: 4-6 servings


  • 2 large heads cauliflower

  • 2 tablespoons olive oil

  • 2 lemons, zested and juiced

  • 2 cloves garlic, finely minced

  • 1 teaspoon honey (vegan alternative: agave)

  • 2 teaspoons kosher salt, divided

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped toasted walnuts

  • Lemon wedges, for serving



Step one: Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate “steaks.” Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, and honey.

Step two: Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.


  • Total cooking time will vary based upon how thick you slice the steaks, as well as your grill.

  • Use leftover cauliflower florets to roast or finely chop and add to a salad or stir fry. They can also be used in the same meal, tossed with olive oil, salt, and pepper, then grilled in a grilled basket and used for salads, scrambled with eggs, or as a side.

Recipe originally posted by Erin Clarke on

What do you think? Will you try it the next time you fire up the grill? If you do, snap a pic and tag us so we can see!

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