Grilled Cauliflower Steaks With Fresh Herb Sauce

Laurel Randolph
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
211 Calories
12g Fat
26g Carbs
9g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 211
% Daily Value*
Total Fat 12g 15%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 651mg 28%
Total Carbohydrate 26g 9%
Dietary Fiber 12g 42%
Total Sugars 11g
Protein 9g
Vitamin C 225mg 1,127%
Calcium 107mg 8%
Iron 4mg 20%
Potassium 772mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As long as your grill isn't covered in several inches of snow, you can still put it to good use year round. Instead of burgers, ribs or hot dogs, try grilling cauliflower. Cut into "steaks" and dusted with spice, the vegetable picks up lots of smoky flavor from the grill. A simple sauce of fresh herbs, lemon, and garlic are drizzled over top, giving the finished dish way more flavor than you'd expect. A little spicy, tangy, smoky, and savory, it's a dish that has earned entree status. And it's done in 20 minutes flat.

If you don't have a grill or would rather stay indoors, a grill pan will have a similar effect. Give it the full steak treatment and serve with grilled sweet potatoesgreen beans, and rolls.


  • 1 large head cauliflower

  • 1 tablespoon canola oil, or grapeseed oil

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons fresh parsley, finely chopped

  • 1 tablespoon packed fresh mint, finely chopped

  • 1/2 lemon, zested

  • 1 lemon, juiced

  • 1 teaspoon olive oil

  • 1 clove garlic, finely minced

  • 1 large pinch red pepper flakes

Steps to Make It

  1. Preheat your grill at medium-high heat.

  2. Trim the leaves off of the cauliflower and remove the end of the stalk. Set it on your cutting board and cut into thick steaks from top to bottom (so that they look like the photo). You will get two to four whole steaks. Save the remaining loose cauliflower florets for another use.

  3. Brush both sides of the steaks with oil. Dust with the cumin and turmeric and season with salt and pepper on both sides.

  4. Grill the steaks for about five minutes per side, or until they have reached the desired doneness.

  5. Combine the parsley, mint, lemon zest and juice, olive oil, garlic and pepper flakes in a small bowl. Season with salt and pepper.

  6. Serve the sauce drizzled over the top and more on the side.