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BBQ grilled cauliflower served
Healthy and tasty grilled cauliflower with BBQ sauce

Whole Roasted BBQ Cauliflower Steaks

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Side Dishes
Cauliflower is enjoying a renaissance, and for good reason. Its neutral taste is the perfect canvas for smoky, spicy BBQ aromas. When grilled, the sugars in the cauliflower caramelise, and sulphurous compounds evaporate, resulting in a vegetable with a sweet, nutty flavour profile that can rival meats in texture.
🕒 Prep Time 15 mins
🍳 Cook Time 12 mins
⌛ Total Time 27 mins
🍽️ Servings 4 servings
🔥 Calories 175 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large chef's knife
  • Chopping board
  • Basting brush
  • Wide spatula for turning

Allergen Information

⚠️ Mustard (in BBQ sauce)
⚠️ Celery (in BBQ sauce)

Instructions

1 ✓

Remove the cauliflower leaves but leave the core. Cut the head vertically into 2-3 cm thick slices (steaks). Set aside the falling florets.

Tip: The core holds the florets together; without it, the slice would fall apart.
2 ✓

Mix the marinade: olive oil, crushed garlic, salt, pepper, smoked paprika.

Tip: The oil helps heat transfer and browning, while the spices soak into the cauliflower's pores.
3 ✓

Brush the slices on both sides with the spiced oil.

Tip: Be thorough, cauliflower has a bumpy surface; get the oil into the crevices too.
4 ✓

Preheat the grill to medium heat. Oil the grate.

5 ✓

Place the slices on the grate. Cook for 5-6 minutes per side, turning carefully, until golden brown and soft.

Tip: The Maillard reaction (browning) gives the sweet, nutty flavour note.
6 ✓

In the last minute, brush the slices with BBQ sauce and let it roast on.

Tip: The sugary sauce caramelises quickly, don't leave it unattended!
7 ✓

Sprinkle with parsley and serve.

Recipe FAQ

The cauliflower steak fell apart.
Cauliflower has a 'trunk'. Only the middle 2-3 slices that contain the core will stay together. Roast the outer florets separately in a grill basket.
The middle stayed raw.
Thick slices cook through slowly. Cook on lower heat for longer, or blanch (parboil) for 3 minutes before grilling.

Ingredients

  • 1 head Large cauliflower
  • 3 tbsp Olive oil
  • 4 tbsp BBQ sauce
  • 2 cloves Garlic
  • 1 tbsp Fresh parsley
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 1 tsp Smoked paprika