Grilled Teriyaki Cauliflower Steaks Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Transfer and Season: Carefully transfer the marinated cauliflower steaks onto a metal baking sheet. Sprinkle evenly with kosher salt.
- 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.
- 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.
- 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.
- 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
