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Grilled Cauliflower Steaks are a completely healthy and delicious way to cook cauliflower on a grill. Seasoned with lemon and fresh herbs, this will quickly become your new favorite cauliflower recipe! Grilled cauliflower steaks are my “oops” remedy of the week.

grilled cauliflower steaks seasoned with honey and lemon

As in….

I just ate peach pie for dinner. Twice. Oops.

What? We’re out of cheese dip, and I’m the only one standing by the bowl? Oops.

The wine is empty. Oops.

If your last week (er, month) been anything like mine, “oops” moments are a familiar event. I’m not going to say I regret them.

After all, why labor over a homemade fruit pie, then deprive yourself of enjoying a slice after lunch and dinner…and a small sliver at breakfast too?

And why visit an outdoor beer garden if not to order a pint?

As an embracer of oops moments, I also appreciate an infusion of healthy food to sustain myself between them. Bring on the wholesome, the nourishing, and the good things my body needs!

Put another way: I fully intend to eat more pie, so let’s work in a little healthy vegetable like cauliflower, shall we?

Simple grilled cauliflower

I am both wary of (and historically terrible at) “detoxing,” so when I need a healthy pick-me-up or reset, I turn to foods that, while unquestionably wholesome, won’t leave me feeling deprived. Today’s recipe for grilled cauliflower steaks is a prime (<—did you see what I did there??) example.

Grilled Cauliflower Steaks — Veggie Skeptics Approve

If you need evidence that cauliflower, a rather bland-looking veggie that I don’t even remember seeing growing up, let alone eating, has gone mainstream, consider this: my first experience of a grilled cauliflower “steak” was at a local brewery. If breweries in Wisconsin, the land of all things beer, cheese, and sausage, serve grilled cauliflower with pride, it’s legit.

While raw cauliflower can lack appeal to all but the staunchest of veggie lovers, cauliflower totscauliflower rice and cauliflower steaks are an entirely different business. Heat softens and caramelizes the cauliflower until it becomes tender and almost sweet. It’s a similar effect to what happens when cauliflower is roasted in the oven, with the extra tasty upgrade of the grill’s smokiness.

While you can make grilled cauliflower steaks with little beyond olive oil, salt, and pepper, I added a few simple ingredients to give the recipe interest and depth. You’ll find lemon juice for brightness, garlic and parsley for freshness, a pinch of red pepper flakes for heat, and a shower of toasted walnuts for crunch. A brush of honey (or agave if you prefer to keep the grilled cauliflower steaks vegan) balances the flavor and helps the cauliflower caramelize even more deeply on the grill.

Grilled Cauliflower Steaks with lemon, garlic, and toasted walnuts

Grilled Cauliflower Cooking Tips

  • One head of cauliflower will yield 3 thin or 2 thicker “steaks,” depending upon the side of your head of cauliflower, so if you are cooking for a crowd, plan accordingly.
  • You’ll have a handful of leftover florets from the sides of the cauliflower head once the steaks are cut from the center. Feel free to toss these into a grill basket and cook them right away beside the steaks, or refrigerate them for a different cauliflower recipe later in the week.
  • Main dish or side dish? Either! Just like these Cabbage Steaks, I devoured them for lunch with some greens, but I think this recipe would also be a perfect accompaniment to grilled fish or chicken. Or even these Portobello Mushroom Burgers!
  • Switch it up. This simple grilled cauliflower recipe is easy to adapt. Try swapping the parsley, walnuts, and lemon for cilantro, almonds, and lime. Orange, black pepper, and scallions would be scrumptious too.
  • Upgrade. Try topping the grilled cauliflower steaks with Parmesan. I haven’t done this myself yet, but I suspect it would be delicious.

More Healthy Cauliflower Recipes

Grilled Cauliflower Steaks

4.66 from 20 votes
Grilled Cauliflower Steaks with honey, lemon, and toasted walnuts are a delicious grilled vegetarian dinner or side dish. A low-carb recipe!

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Servings: 4 –6 servings


  • 2 large heads cauliflower
  • 2 tablespoons olive oil
  • 2 lemons zested and juiced
  • 2 cloves garlic finely minced
  • 1 teaspoon honey use agave to make vegan
  • 2 teaspoons kosher salt divided
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped toasted walnuts
  • Lemon wedges for serving


  • Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, and honey.
  • Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon–olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.


  • The total cooking time will vary based upon how thick you slice the steaks, as well as your grill.
  • Ideas for leftover cauliflower florets: you can save them to roast or finely chop them and add them to a salad or stir-fry. If you prefer to cook them that night, you can also toss them with a little olive oil, salt, and pepper, then grill them in a grill basket and use them for salads, scrambled with eggs, or as a side.
  • HERE is a full list of additional cauliflower recipes, many of which are great ways to use up the leftover florets.


Serving: 1(of 6)Calories: 126kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 426mgFiber: 6gSugar: 5g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I prefer to eat meals accompanied by meat, but when we have vegetarian friends coming around is nice to be prepared. This recipe will sure be a success, it’s amazing!5 stars

  2. WOW grilling completely changes the flavor ,the crowd devoured all of them leaving me and everyone wanting more.
    Thx5 stars

    1. Joseph, I am so so happy to hear these were a hit! Thanks for trying the recipe and letting me know how it came out!

  3. This is very tasty.
    I used 1 large cauliflower( even the bits) in a bbque basket.Easier to contain pieces.
    Used pecans instead of walnuts.
    Used full amount of marinade.5 stars

    1. Shirley, thank you so much for this kind review and sharing your tweaks too! I’m so glad you enjoyed the recipe.

  4. Can I use a grill pan on the stove? I don’t have a grill.
    If so, should I just cover it with foil as it’s cooking?

    1. Lynn, I have never tried, but I think that would work! You may want to give yourself some extra cooking time, just in case. If you decide to experiment, I’d love to hear how it goes!

  5. Made this tonight with Romanesco from our garden.  It was so good!  Only change to the recipe was I used diced toasted almonds instead of walnuts.  I will definitely make again!  I served it with a fresh garden salad, and grilled chicken breast.  I grilled the chicken and the Romanesco steaks the same amount of time, lower heat on the “steaks”, about 15 min. Total.  Thanks for a great recipe!5 stars

  6. What an easy delicious side dish! I topped sauteed grape tomatoes with chopped walnuts, then added chopped scallions, parsley and crumbled Bleu cheese…absoy delicious. Thank for the inspiration!5 stars

  7. I have just made this recipe for maybe the fifth time! Hadn’t had a chance to comment before, It is definitely one of our all time favorite veggie side dishes! My fiancé  says that he could even make a meal of just this dish, and he’s a super carnivore! Thank you so much for such a fabulous recipe! The hint of heat from the red pepper flakes with the acid from the lemon really makes it for us ? 5 stars

    1. Samantha, YAY! I’m thrilled to hear this is a hit, and I so appreciate your taking the time to share this review!

  8. I just made it but on a skillet in my kitchen. It is delicious!! I didn’t have parsley so I used fresh basil instead, and I also sprinkled a bit of Parmesan on top. Amazing! Thanks for the recipe!

  9. The honey makes a delicious crust on the cauliflower. I didn’t have walnuts so I used roasted pumpkin seeds. Super easy and special!5 stars

  10. I decided to try these cauliflower steaks tonight as a change and prepare a vegetarian dinner for my husband and I. They were very tasty and enjoyed. The only changes I made was I added more garlic (I love garlic) and I used basil rather than parsley as personal preference. The only down side to my preparation was the grill was too hot and the steaks were burning before being cooked so I had to microwave them 5 minutes for the cauliflower was cooked through. Definitely recommend.5 stars

  11. So glad I stumbled upon your website this evening. My husband was grilling burgers and I was trying to figure out what I was going to eat…this recipe hit the nail on the head. Not only was it delicious but so flavorful. Will definitely be making this recipe again. Thank you!!5 stars

      1. Thank you for the receipt! It is great flavor and easy to make. One issue I had: some were very hard and required a knife to eat, and while still good, definitely not soft. Maybe steam briefly before grilling? Still good, but I will work on getting it softer.

      2. Helping folks know when to toast walnuts would help and what spices to use for best flavor. These were great.4 stars

        1. Hi Katie! You can either use store bought walnuts or toast them yourself. You’d do that at 350°F for 8-10 minutes. As far as spices to use, they are listed in the recipe card. Glad you enjoyed them!

  12. Do you happen to know of foods that you can recommend that is low sodium, low potassium, Low protein, and does not include any poultry, fish, meat or lamb. Because of a chronic kidney health issue I am on a quest to get safe food ideas. I have already deleted Any animal products from my diet. Please comment. Sincerely, Harry

    1. Hi Harry! I am not a dietician so I am afraid I can’t offer you the advice you are looking for. I’d suggest talking with someone whose specializes in nutritional needs or your doctor. Sorry you are going through this and that I can’t help more.

  13. Never made these before and they were delicious! Good recipe for inspiration. Made them for a vegetarian; however the burger eaters loved them too.5 stars

  14. I traditionally write reviews, however, this recipe is worth it. I tweaked a few things according to my taste, however I used 90% of this recipe. I was skeptical about the lemon juice, but I must confess, it was amazing. All the flavors play off each other. Another great hit! I also served it with fresh roasted Anaheim chili peppers, perfect spice and savory flavors.5 stars

  15. You can eat the stem of a Cauliflower and Broccoli just trim the outer woody part. The stems have a slightly different but quite yummy flavour.

  16. The toasted walnuts and honey make this recipe in my opinion. Wow…I have already made this 3 times in the last week now…haha…I think it is safe to say I love cauliflower recipes! Thank you :)5 stars

  17. I did not have walnuts on hand, so I used salted roasted pistachios from the jar. Oh, so good.

    We paired this with a chilled rose, and WOW.5 stars

  18. A favorite, do this one often usually in a hot oven on parchment at 400 to 425, spritz of oil and kosher salt seasoned pepper- I normally leave out the honey. Love in salads or use in wraps, add marinara sauce –on and on. Could eat roasted cauliflower every day. Walnuts and parsley great additions and have used pistachio–thyme mints etc.5 stars

  19. This was one of those recipes that sounds good but doesn’t deliver. I can cook and grill and this was a flat disappointment. Pretty much a “let’s keep looking for another cauliflower recipe.”2 stars

    1. I’m sorry to hear you had trouble with the recipe, Goph. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  20. I was disappointed in this dish. The lemon juice was overpowering and didn’t seem to fit with this vegetable. I couldn’t taste the sweetness of the honey either. I wouldn’t make this again.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Debbie. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!