Ingredients

1 large head cauliflower

1/2 cup reduced-sodium soy sauce

3 cloves garlic, grated

2 Tbsp. unseasoned rice wine vinegar

2 tsp. grated peeled ginger

1 tsp. toasted sesame oil

1/4 cup plus 1 Tbsp. cold water, divided

2 Tbsp. cornstarch

1/3 cup light brown sugar

1/4 tsp. kosher salt

Neutral oil, for grill

2 scallions, thinly sliced

2 Tbsp. toasted sesame seeds

Instructions

Step 1: Arrange the cauliflower head stem down on a cutting board. Trim the stem if needed so the bottom can rest flat. Slice the cauliflower into about 1/4-inch-thick steaks. You should get 3 or 4 center pieces that hold together; reserve any crumbly ends for another use. Place the steaks in a single layer in a 13″ x 9″ baking dish.

Step 2: In a medium bowl, mix the soy sauce, grated garlic, rice wine vinegar, grated ginger, sesame oil, and 1/4 cup cold water. Pour this marinade over the cauliflower steaks and turn to coat. Let them sit, turning halfway, for 30 minutes.

Step 3: While the cauliflower marinates, whisk cornstarch and 1 tablespoon cold water in a small pot until smooth. Add the brown sugar and whisk to combine.

Step 4: Transfer the marinated cauliflower to a metal baking sheet and season with kosher salt.

Step 5: Pour the remaining marinade into the pot with the brown sugar mixture. Bring to a boil over medium-high heat, stirring occasionally, until the sauce thickens and can coat the back of a spoon, about 4 to 6 minutes. Remove from heat.

Step 6: Prepare a grill or grill pan for medium heat. Preheat for 5 minutes and oil the grates lightly with a neutral oil.

Step 7: Place the cauliflower steaks on the grill with space between them. Grill undisturbed for 6 to 8 minutes until deeply marked. Carefully flip with a metal spatula and grill for another 6 to 8 minutes until tender and marked.

Step 8: Arrange the grilled cauliflower steaks on a platter, brush generously with the teriyaki sauce, and sprinkle with sliced scallions and toasted sesame seeds before serving.

Tips & Variations

For an extra smoky flavor, cook the cauliflower over charcoal or add a few drops of liquid smoke to the marinade.

If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce while it simmers.

Swap scallions for chopped fresh cilantro or basil for a different herbaceous note.

Use tamari instead of soy sauce to make the recipe gluten-free.

FAQs

Can I bake the cauliflower steaks instead of grilling?

Yes, you can roast the cauliflower steaks in a preheated oven at 425°F for about 20-25 minutes, flipping halfway through, until tender and caramelized. Finish by brushing with the teriyaki sauce.

How do I prevent the cauliflower steaks from falling apart?

Choose a large, dense cauliflower head and slice carefully to get thick, even steaks. The center slices hold together better than the edges. Handle gently when flipping on the grill to keep them intact.