Grilled Teriyaki Cauliflower Steaks Recipe

Introduction

Grilled Teriyaki Cauliflower Steaks offer a flavorful and satisfying vegetarian option that’s perfect for any barbecue or weeknight dinner. This recipe features tender cauliflower steaks marinated in a homemade teriyaki sauce, then grilled to perfection with a savory glaze and a sprinkle of toasted sesame seeds.

Ingredients

• 1 large head cauliflower
• 1/2 cup reduced-sodium soy sauce
• 3 cloves garlic, grated
• 2 tablespoons unseasoned rice wine vinegar
• 2 teaspoons grated peeled ginger
• 1 teaspoon toasted sesame oil
• 1/4 cup plus 1 tablespoon cold water, divided
• 2 tablespoons cornstarch
• 1/3 cup light brown sugar
• 1/4 teaspoon kosher salt
• Neutral oil, for grill
• 2 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds

Instructions

1. Step 1: Arrange the cauliflower head stem down on a cutting board. Trim the stem if necessary so the bottom rests flat. Using a sharp knife, cut the cauliflower into slices about 1/4 inch thick. The center slices should hold together as steaks; reserve the crumbled ends for another use. Place the cauliflower steaks in a single layer in a 13″ x 9″ baking dish.
2. Step 2: In a medium bowl, combine soy sauce, grated garlic, rice wine vinegar, grated ginger, sesame oil, and 1/4 cup cold water. Pour this marinade over the cauliflower steaks, turning to coat evenly. Let them sit for 30 minutes, turning halfway through.
3. Step 3: While marinating, whisk together cornstarch and 1 tablespoon cold water in a small pot until the cornstarch dissolves. Add brown sugar and whisk to combine.
4. Step 4: Carefully transfer the cauliflower steaks to a metal baking sheet and sprinkle lightly with kosher salt.
5. Step 5: Pour the marinade from the bowl into the pot with the cornstarch and brown sugar mixture. Bring the mixture to a boil over medium-high heat, stirring occasionally. Cook until the sauce has reduced and thickened enough to coat the back of a spoon, about 4 to 6 minutes. Remove from heat.
6. Step 6: Prepare a grill for medium heat or heat a grill pan over medium heat. Preheat for 5 minutes, then clean and oil the grates with a neutral oil.
7. Step 7: Arrange the cauliflower steaks evenly spaced on the grill. Grill undisturbed until deep grill marks form on the bottom, about 6 to 8 minutes. Carefully flip the steaks using a large metal spatula. Grill the other side until grill marks form and the cauliflower is tender when pierced with a fork, about 6 to 8 minutes more.
8. Step 8: Transfer the grilled cauliflower steaks to a serving platter. Generously brush or slather with the thickened teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds before serving.

Tips & Variations

• For extra flavor, marinate the cauliflower steaks overnight in the refrigerator.
• If you don’t have a grill, use a grill pan or broil the cauliflower in the oven, turning carefully for even cooking.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Serve with steamed rice or noodles for a complete meal.

Storage

Store leftover grilled cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to retain their texture. The teriyaki sauce may thicken after refrigeration; warm it slightly before serving to restore its consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of cauliflower for this recipe?

Yes, firm vegetables like thick slices of eggplant, portobello mushrooms, or zucchini can work well with this teriyaki marinade and grilling method.

Is this recipe suitable for gluten-free diets?

To make this recipe gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce.

Grilled Teriyaki Cauliflower Steaks Recipe

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4.5 from 143 reviews

This Grilled Teriyaki Cauliflower Steaks recipe offers a flavorful and healthy vegetarian dish with tender cauliflower slices marinated in a savory homemade teriyaki sauce, grilled to perfection and garnished with scallions and toasted sesame seeds. It’s a perfect appetizer or main course for those looking to enjoy a delicious plant-based meal with a smoky charred flavor.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cauliflower Steaks

• 1 large head cauliflower
• Neutral oil, for grill
• 2 scallions, thinly sliced
• 2 tbsp. toasted sesame seeds

Teriyaki Marinade

• 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
• 1 tbsp. cold water (additional, divided from above)
• 2 tbsp. cornstarch
• 1/3 cup light brown sugar
• 1/4 tsp. kosher salt

Instructions

1. Prepare Cauliflower Steaks: Arrange the cauliflower head stem down on a cutting board. Trim the stem if necessary so the cauliflower can rest flat. Using a sharp knife, cut the cauliflower into slices about 1/4 inch thick. You should get 3 to 4 center steaks that hold together; reserve crumbly ends for another use. Arrange the cauliflower steaks in a single layer in a 13″ x 9″ baking dish.
2. Marinate: In a medium bowl, combine 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 and turn them to coat well. Let them marinate for 30 minutes, turning halfway through for even absorption.
3. Make Cornstarch Slurry: In a small pot, whisk together the cornstarch and 1 tablespoon cold water until the cornstarch is dissolved. Add the light brown sugar and whisk to combine.
4. Transfer and Season: Carefully transfer the marinated cauliflower steaks onto a metal baking sheet. Sprinkle evenly with kosher salt.
5. Prepare Teriyaki Sauce: Pour the remaining marinade from the baking dish into the pot with the brown sugar and cornstarch mixture. Bring to a boil over medium-high heat, stirring occasionally. Continue cooking until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes. Remove from heat.
6. Preheat Grill: Prepare a grill for medium heat or heat a grill pan over medium heat for about 5 minutes. Clean and oil the grill grates with a neutral oil to prevent sticking.
7. Grill Cauliflower: Arrange cauliflower steaks evenly spaced on the grill. Grill undisturbed for 6 to 8 minutes until deeply marked on the bottom. Carefully flip the steaks using a large metal spatula and grill for another 6 to 8 minutes until grill marks form and the cauliflower is tender when pierced with a fork.
8. Serve: Arrange grilled cauliflower steaks on a platter. Generously slather with the thickened teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately.

Notes

• Be gentle when flipping cauliflower steaks to avoid breaking them apart.
• Leftover cauliflower ends can be roasted or used in soups.
• Use reduced-sodium soy sauce to keep sodium levels moderate.
• You can prepare the teriyaki sauce in advance and store it refrigerated for up to 3 days.
• If you don’t have a grill, a grill pan or broiler can be used to get similar results.

Keywords: Grilled Cauliflower, Teriyaki Sauce, Vegetarian, Plant-Based, Healthy Dinner, Asian Inspired