Dinner

Grilled Teriyaki Cauliflower Steaks Recipe

ByMariam Harutyunyan June 30, 2026June 30, 2026

Introduction

Grilled Teriyaki Cauliflower Steaks offer a flavorful and satisfying way to enjoy cauliflower. Marinated in a savory homemade teriyaki sauce and grilled to perfection, these steaks are a delicious plant-based main or side dish that’s sure to impress.

The image shows thin, grilled cauliflower steaks arranged across a large white scalloped plate with a white marbled background. Each cauliflower steak is golden-brown with charred grill marks and topped with a glossy light brown sauce and scattered white sesame seeds and chopped green onions. In the center of the plate, there is a small white bowl filled with fresh bright green sliced scallions. A separate white bowl in the corner contains more sauce with a spoon resting inside. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Arrange the cauliflower head stem down on a cutting board. Trim the stem if needed so the cauliflower rests flat. Using a sharp knife, cut into 1/4-inch thick slices. Reserve crumbly end pieces for another use. You should have 3 or 4 center “steaks” that hold together. Place these steaks in a single layer in a 13″ x 9″ baking dish.
Step 2: In a medium bowl, mix soy sauce, garlic, rice wine vinegar, ginger, sesame oil, and 1/4 cup cold water. Pour this marinade over the cauliflower steaks, turning them to coat. Let them sit for 30 minutes, flipping halfway through.

Step 3: While marinating, whisk cornstarch and 1 tablespoon cold water in a small pot until fully dissolved. Add light brown sugar and whisk to combine.
Step 4: Transfer the cauliflower steaks carefully to a metal baking sheet and sprinkle with kosher salt.
Step 5: Pour the marinade from the baking dish into the pot with the brown sugar mixture. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes. Remove from heat.

Step 6: Prepare a grill for medium heat or heat a grill pan over medium. Preheat for 5 minutes, then clean and lightly oil the grates with neutral oil.
Step 7: Arrange the cauliflower steaks evenly on the grill. Grill undisturbed for 6 to 8 minutes until deeply marked on the bottom. Flip carefully with a large metal spatula and grill another 6 to 8 minutes until nicely grilled and tender enough to pierce with a fork.
Step 8: Transfer steaks to a platter. Generously slather with the prepared teriyaki sauce. Garnish with sliced scallions and toasted sesame seeds before serving.

Tips & Variations

For extra flavor, add a splash of mirin or honey to the marinade if you like a slightly sweeter teriyaki.
Use a grill pan indoors if you don’t have access to an outdoor grill.
Leftover cauliflower steaks make excellent additions to grain bowls or salads the next day.

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 until warm. Reheat the teriyaki sauce separately to maintain its texture and pour over before serving.

How to Serve

Two large, grilled cauliflower steaks with charred edges and a golden-brown surface sit side by side on a white plate. They are covered with a glossy, thick brown sauce that pools slightly around them. Green slices of scallion and scattered white sesame seeds are sprinkled over the cauliflower and plate. A silver fork resting on the plate holds a small bite of cauliflower. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different vegetable instead of cauliflower?

Yes, vegetables like thick slices of eggplant or portobello mushrooms can be grilled and marinated similarly for a delicious teriyaki flavor.

How do I prevent the cauliflower from breaking apart when cutting?

Use a sharp knife and make gentle, firm slices. The center parts of the cauliflower head will hold together best, while the ends may crumbly and are better saved for other recipes.