In honor of this glorious, three-day grilling weekend, I have a new kind of steak for you today. Move over meat—Cauliflower Steak is demanding space on the grate. Deeply caramelized, seasoned with a garlicky, peppery blend of spices, and finished with a creamy, herby avocado topping, these sassy vegetarian “steaks” can hold their own at any BBQ.
This recipe is sponsored by McCormick.
I tried grilled cauliflower steaks for the first time last summer, and they’ve become one of my favorite sides. They’re super quick and easy to prep, the grilling process is almost entirely hands free, and leftovers reheat nicely the next day.
With a hearty topping or an additional savory side, you can also make a filling, satisfying cauliflower steak meal.
Like its cousin roasted cauliflower, cauliflower steak is dramatically different from cauliflower in its raw form. Grilling the cauliflower takes it from ho-hum, I have to eat this to HELLO MY VEGETABLE LOVE GIVE ME MORE.
The heat of the grill transforms the cauliflower from crunchy and bland to a tender, richly-flavored veggie that’s lightly smoky, sweet, and addictive in a way you didn’t think applied to the vegetable that’s usually left behind on party veggie trays.
Seasoning the cauliflower steak is also critical to its flavor success. While salt, pepper, and olive oil alone will do, I think we deserve more.