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Spicy Grilled Cauliflower Steaks

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Thick cauliflower slabs brushed with a smoky, chili-laced marinade and kissed by open-flame heat for a charred exterior and tender bite—an easy plant-based centerpiece for any cookout.

Ingredients

Scale
  • 2 large heads cauliflower, leaves removed
  • 3 tbsp olive oil
  • 1 tbsp fresh lime juice (about ½ lime)
  • 1 ½ tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp red-pepper flakes (or to taste)
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • Cooking oil spray, as needed
  • Chopped cilantro and lime wedges, for serving (optional)

Instructions

  1. Heat grill to medium-high (≈400 °F / 205 °C). Clean grates and lightly oil with cooking spray.
  2. Trim stem ends so each cauliflower sits flat. Slice each head vertically into ¾-inch (2 cm) “steaks”—you should get 2–3 intact slabs per head; reserve loose florets for another use.
  3. In a small bowl, whisk olive oil, lime juice, smoked paprika, cumin, garlic powder, red-pepper flakes, salt and black pepper to make a paste.
  4. Brush both sides of each steak generously with the spicy oil mixture.
  5. Place steaks on grill, close lid and cook 5–6 min. Flip carefully with a wide spatula or tongs, then grill 5–7 min more until charred outside and fork-tender inside.
  6. Transfer to a platter, scatter cilantro and serve with lime wedges.

Notes

  • Use a grill basket for any smaller pieces to prevent them from falling through the grates.
  • Oven option: Roast on a parchment-lined sheet at 425 °F (220 °C) for 25 min, flipping halfway.
  • Add 1 tsp maple syrup to the marinade if you prefer a hint of sweetness.
  • Great topped with tahini drizzle or chimichurri.

Nutrition

Keywords: cauliflower, grilled, spicy, vegan, barbecue, gluten-free

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