Cauliflower is cut into steaks and marinated in a sweet and spicy teriyaki glaze, grilled and topped with a sweet herby sauce for a healthy vegetarian dinner even carnivores will love!
I’m happy to share a little twist on the traditional BBQ fare with this recipe, sponsored by McCormick, because who knows better how to spice up summer than them?
At this stage of the cooking game we’re all familiar with the 4th of July grilling drill. Burgers, chicken, and beefy steaks are all summertime standards. So when McCormick asked me to create a recipe that breaks my grilling habits out of the summer grilling slump I was all for it.
Wait. Steak? Did someone say steak? That’s a great idea. Let’s make it veggie!
In just the past year or two my cauliflower game has come into full bloom. Prior to that, my taste for cauliflower ended with the last serving of cheesy draped cauliflower florets that my mom served us for dinner as a kid. Since then, I’ve been on a cauliflower sabbatical. There were so many more interesting things to eat.
But a few years ago I dove back into the cauli game with this Thai coconut-infused cauliflower side dish that was so good I wanted more. Roasted cauliflower pasta, quinoa and cauliflower chowder and cauliflower mashed potatoes and even eating (and enjoying) raw cauli florets soon followed suit.
Here, we’re moving our cauli to the main meal with this Grilled Teriyaki Cauliflower topped with a sweet and savory herby Asian drizzle.
About the Recipe
When I mentioned this idea to my mom, she was intrigued. Grilled cauliflower steaks? You bet! Savory steaks is an idea I got from McCormick’s Grilling Flavor Forecast report that features the hottest trends and techniques for seasonal grilled flavors.
So when I was walking through my local Smith’s Marketplace and spied this rainbow of cauliflower I picked one up in every color for this recipe. If you can’t find the various colors, no need to worry. The cauliflower tastes the same no matter what the color, so simply choose the freshest looking of what you have access to.
When cutting the cauliflower into steaks, be prepared to sacrifice a few of the cauliflower florets that won’t make it into intricate looking steaks. And that’s okay. Simply set the smaller pieces aside and save them for another day to roast.
Below is a quick video showing how to make steaks out of cauliflower.
This recipe is rooted in its simplicity, a simplicity that starts with McCormick’s Grill Mates® 7 Spice Teriyaki Single Use 30 Minute Marinade. Last year I shared this homemade version of my Asian 7 Spice Teriyaki Sauce that is totally awesome. But like so many of us busy cooks, having a secret sauce in the pantry to put dinner on the table fast. So when I discovered McCormick makes a variety of packaged glazes, I was naturally drawn right this one.
The flavor from McCormick’s glaze is more complex than a simple teriyaki thanks to the shot of sweet and spicy flavor blend of soy, red and black pepper, ginger and garlic. I especially appreciate the single serving package that’s just the right amount so I don’t have yet another bottle of sauce rattling around the depths of my fridge.
Because the marinade is coating vegetables, you can feel safe in using the same marinade to baste the grilling cauliflower without fear of contamination. Veggies for the win!
Traditionally a gremolata is an herb infused topping for pasta or meat. Lemon and herbs are standard ingredients in a gremolata. This one is sweetened up with brown sugar to compliment the teriyaki flavors.
I like a lot of this herby sauce so I double the recipe for the gremolata portion provided below.
To add another garnishing touch, lightly toasted McCormick sesame seeds add a light crunch and more Asian flavor.
Recipe Ideas to Serve With Your Cauliflower Steaks
- Side: Quinoa Fried “Rice”
- Side: Crunchy Asian Cucumber Watermelon Salad
- Dessert: Matcha Cheesecake Brownies
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1-2 heads cauliflower
- 1 5-ounce packet Grill Mates® 7 Spice Teriyaki Single Use Marinade
- 4 tablespoons McCormick sesame seeds
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons lemon zest
- 1 teaspoon lemon juice
- ½ cup cilantro, chopped finely
- Preheat the grill to medium high and prepare the grates with canola oil.
- Slice the cauliflower heads into ½ inch slices. Place in a baking dish and pour the teriyaki sauce blend over the steaks and carefully toss the steaks to coat. Let sit at room temperature while preparing the rest of the dish.
- Pour the sesame seeds into a small sauté pan and heat to medium high. Toast the seeds for 3 minutes or until lightly browned and fragrant, shaking the pan often so the seeds don’t burn. Set aside to cool.
- In a small bowl, add the olive oil, brown sugar, kosher salt, lemon zest and lemon juice with the cilantro and mix well. Set aside.
- Place the cauliflower on the grill and baste with the reserved teriyaki sauce. Grill for 3-4 minutes on each side or until grill marks appear and cauliflower is cooked to your preference.
- Place on a serving platter and drizzle with the gremolata and top with sesame seeds. Serve immediately.
This post is sponsored by McCormick. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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