Description
Grilled Teriyaki Cauliflower Steaks are a flavorful and healthy vegetarian main dish featuring thick cauliflower slices marinated and grilled to tender perfection, then topped with a sweet and savory homemade teriyaki glaze, scallions, and toasted sesame seeds. This recipe offers a delicious plant-based alternative that highlights the versatility of cauliflower.
Ingredients
Scale
Cauliflower Steaks
- 1 large head cauliflower
- Neutral oil, for grill
- 2 scallions, thinly sliced
- 2 Tbsp toasted sesame seeds
Marinade and Sauce
- 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 cold water, divided
- 2 Tbsp cornstarch
- 1/3 cup light brown sugar
- 1 tbsp cold water
- 1/4 tsp kosher salt
Instructions
- Prepare Cauliflower Steaks: Place the cauliflower head stem-side down on a cutting board and trim the stem if necessary for stability. Using a sharp knife, cut the cauliflower into 1/4-inch thick slices. The thicker center slices will form 3 or 4 steaks that hold together; set aside the smaller end pieces for another use. Arrange the cauliflower steaks in a single layer in a 13″ x 9″ baking dish.
- Make and Apply Marinade: In a medium bowl, whisk together soy sauce, grated garlic, rice wine vinegar, grated ginger, toasted sesame oil, and 1/4 cup cold water. Pour this marinade over the cauliflower steaks, turning them gently to coat evenly. Let them marinate for 30 minutes, turning halfway through to ensure all sides absorb the flavors.
- Prepare Sauce Mixture: In a small pot, whisk cornstarch with 1 tablespoon of cold water until fully dissolved to create a slurry. Add the light brown sugar and whisk to combine thoroughly.
- Season Cauliflower: Carefully transfer the marinated cauliflower steaks onto a metal baking sheet, spacing them out, and sprinkle evenly with kosher salt.
- Cook Teriyaki Sauce: Pour the leftover marinade from the baking dish into the pot containing the cornstarch and brown sugar mixture. Bring the sauce to a boil over medium-high heat, stirring occasionally. Cook for 4 to 6 minutes, until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
- Preheat Grill: Prepare a grill or grill pan for medium heat and preheat for about 5 minutes. Clean the grates well and brush with neutral oil to prevent sticking.
- Grill Cauliflower Steaks: Place the cauliflower steaks evenly spaced on the grill. Grill undisturbed for 6 to 8 minutes until deep grill marks form on the bottom. Using a large metal spatula, carefully flip the steaks and grill for an additional 6 to 8 minutes until grill marks appear and the cauliflower is tender enough to be pierced with a fork.
- Serve: Transfer the grilled cauliflower steaks to a serving platter. Generously slather them with the thickened teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds for added flavor and texture. Serve immediately.
Notes
- Cauliflower steak slices can be fragile; use a sharp knife and handle gently to keep them intact.
- Marinating the cauliflower enhances flavor and tenderness but can be done up to 1 hour ahead for convenience.
- Use neutral oil such as canola or vegetable oil to oil the grill grates to prevent sticking without overpowering flavors.
- Grill temperature is important to get good sear marks without burning; medium heat works best.
- Leftover smaller cauliflower pieces can be roasted or used in soups to avoid waste.
- For a gluten-free version, substitute tamari or a gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Keywords: Cauliflower steak, Teriyaki sauce, Grilled vegetables, Vegetarian main dish, Asian-inspired, Healthy grilling recipe
