Cauliflower is cut into steaks and marinated in a sweet and spicy teriyaki glaze, then grilled and topped with a sweet herby sauce for a hearty vegetarian dinner even carnivores will love!
This post is sponsored by McCormick.
Thickly Sliced Cauliflower Makes the Perfect Vegetarian “Steak”
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.
Here, we’re moving our cauli to the main meal with this teriyaki grilled cauliflower topped with a sweet and savory herby Asian gremolata.
Enjoy!
Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Cauliflower — 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.
- Teriyaki marinade — This recipe is rooted in its simplicity, a simplicity that starts with McCormick’s Grill Mates® 7 Spice Teriyaki Single Use 30 Minute Marinade. 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. If you can’t find McCormick marinades where you live, I shared a homemade version of my Asian 7 Spice Teriyaki Sauce last year.
- Sesame seeds — To add another garnishing touch, lightly toasted McCormick sesame seeds add a light crunch and more Asian flavor.
- Asian gremolata — 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 complement the teriyaki flavors.
How to Grill Cauliflower Steaks
- Cut the cauliflower into ½-inch slices. When cutting the cauliflower into steaks, be prepared to sacrifice a few of the florets that won’t make it into intricate looking steaks. That’s okay! Simply set the smaller pieces aside and save them for another day to roast.
- Marinate the steaks. Submerge the sliced cauliflower in the teriyaki marinade and let it hang out on the counter while you prep the rest of the ingredients.
- Toast the sesame seeds. There’s no need to add oil the the pan, just heat the sesame seeds until they turn fragrant and golden.
- Make the Asian gremolata. Mix together a little oil, cilantro, lemon juice and zest, brown sugar, and salt.
- Grill the steaks. Cauliflower steaks are fairly hardy, so they’ll need to cook for about 4 minutes per side. You can cook them a little longer if you prefer yours softer, just make sure to flip them regularly to prevent burning.
Side Dishes to Serve with Your Cauliflower Steaks
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Teriyaki Grilled Cauliflower Steaks Recipe
Ingredients
Cauliflower Steaks
- 1-2 heads cauliflower
- 5 ounces Grill Mates® 7 Spice Teriyaki Single Use Marinade*
- 4 tablespoons McCormick sesame seeds
Asian Gremolata
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 2 tablespoons lemon zest
- 1 teaspoon lemon juice
- ½ cup cilantro , chopped finely
Instructions
- Prepare the grill. Preheat the grill to medium high and prepare the grates with canola oil.
- Slice the cauliflower into steaks. 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.
- Toast the sesame seeds. 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.
- Make the Asian gremolata. 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.
- Grill the steaks. 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.
- Garnish and serve. Place on a serving platter and drizzle with the gremolata and top with sesame seeds. Serve immediately.
Notes
More Vegetarian Cookout Recipes You’ll Love
- Portobello Mushroom Burgers
- Grilled Caprese Skewers
- Tahini Pasta Salad with Grilled Halloumi
- Grilled Vegetable Skewers
- Mediterranean Chickpea Salad Stuffed Avocados
- Grilled Peach and Arugula Flatbread
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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.
Maria
Looks delicious! Can these be made in the oven as well?
Ashley @ Foodie Crush
Yes it could!
Olga
Looks great. I’ll try this. Thank you!
s. pescarella
I don’t want a recipe with packets from a company. Your sponsored recipes are useless
Brooke
Weldone for sharing these recipe items here .
Ken Nordin
Loved them, made these this past weekend for a small group of friends. What a way to finish the evening after watch the Blue Angels air show over Pensacola Beach. Hard to find all the great colors here on the Gulf Coadt
Awesome Kenny! I hope your pals loved them. Did you play catch with a fireball afterward? HAHAAHAHA!
Gina @ Running to the Kitchen
These cauliflower steaks are the perfect use for the sauce packets. I love roasting cauliflower but this takes it to a new level!
Nicole ~ Cooking for Keeps
What a lovely way to get out of the same old same old grilling go-tos. Beautiful.
Al Ain University of Science and Technology
This cauliflower colors look great!
Kim Beaulieu
I’m a cauliflower fanatic so this is right up my alley. Nothing beats grilled cauliflower. This is such a great recipe.
JulieD
These look amazing! I love anything cauliflower and these look like they are to die for, Heidi!
Laura | Tutti Dolci
Cauliflower steaks are my fave and I love the Asian twist on gremolata – so creative!
Trina
Totally have a new plan for dinner tonight! Thanks!
http://www.sistersweetly.wordpress.com
It’s a great option for vegetarian Trina. Hope you enjoy!
Roxana
I absolutely love cauliflower and always pick some from the local store. The purple one is my daughter favorite and she would not touch the green one LOL
What a great idea to make cauliflower steaks! Love the flavors
Totally with you on that one Roxana, the kids are more apt to eat their veg when they’re in pretty colors!
Liz @ The Lemon Bowl
This is such a great idea!! I love cauliflower season. Almost as much as I love you. xoxo
Aw Liz. Same. :)