Grilled cauliflower steaks are thick, 1-inch slices of cauliflower seasoned with steak rub and horseradish, then grilled until tender with charred edges. This plant-based main course delivers savory, umami-forward flavor comparable to traditional grilled fare.
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Slice the head of cauliflower into thick, 1-inch steak-like slices.
In a large bowl, combine the steak seasoning rub and horseradish powder.
Add the cauliflower slices to the bowl and toss to coat them completely on all sides with the seasoning.
Preheat an outdoor grill to medium-high heat. A grill mat can be used to prevent sticking.
Place the seasoned cauliflower steaks on the hot grill.
Grill for 10-15 minutes, flipping occasionally, until the cauliflower is tender and has a nice char.
While the cauliflower is grilling, prepare the optional side dish by warming the lemon marinara sauce in a pan or bowl and topping with the zucchini noodles.
Remove the grilled cauliflower from the grill and arrange on a serving platter.
Drizzle with a little Asian-style sauce if desired, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the grill or in a skillet to restore texture.
grill or grill pan · grill brush
Cut slices 1 inch thick to ensure they cook through while developing charred edges on the grill without falling apart.
Grill for 4–6 minutes per side over medium-high heat until tender inside and lightly charred on the exterior.
Yes, slice and season cauliflower up to 4 hours ahead, then refrigerate. Grill just before serving for best texture and char.
Horseradish powder adds a sharp, spicy bite that mimics the peppery bite of traditional steak seasoning, enhancing the savory profile.
Yes, provided the steak seasoning rub used is certified gluten-free; verify ingredients on the specific brand you select.
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