Description
Delicious grilled teriyaki cauliflower steaks marinated in a savory and sweet homemade teriyaki sauce, then grilled to perfection with caramelized char marks. This plant-based main dish offers a flavorful, satisfying option that’s perfect for a vegetarian or vegan meal.
Ingredients
Scale
Cauliflower Steaks
- 1 large head cauliflower
- Neutral oil, for grill
- 2 scallions, thinly sliced
- 2 tbsp. toasted sesame seeds
Teriyaki Marinade & Sauce
- 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
- 2 tbsp. cornstarch
- 1 tbsp. cold water (separate from marinade water)
- 1/3 cup light brown sugar
- 1/4 tsp. kosher salt
Instructions
- Prepare Cauliflower Steaks: Arrange cauliflower head stem-down on a cutting board, trimming the stem if necessary so it sits flat. Using a sharp knife, cut into 1/4-inch thick slices to create 3 or 4 center ‘steaks’ that hold together. Reserve any crumbly pieces for another use. Place the cauliflower steaks in a single layer in a 13″ x 9″ baking dish.
- Make Marinade: 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, turning them to coat thoroughly. Let them soak for 30 minutes, turning halfway through to ensure even marination.
- Prepare Thickening Mixture: In a small pot, whisk together cornstarch and 1 tablespoon cold water until smooth. Add the light brown sugar and whisk until combined.
- Transfer Cauliflower for Grilling: Carefully move the marinated cauliflower steaks onto a metal baking sheet and season with kosher salt.
- Cook Teriyaki Sauce: Pour the reserved marinade into the pot with the brown sugar mixture. Heat over medium-high, bringing to a boil. Stir occasionally and cook 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 on the stovetop over medium heat for about 5 minutes. Clean the grates and oil lightly with neutral oil to prevent sticking.
- Grill Cauliflower Steaks: Arrange the cauliflower steaks on the grill in a single layer with space between them. Grill undisturbed for 6 to 8 minutes until the undersides are deeply marked and caramelized. Carefully flip each steak using a large metal spatula and grill for another 6 to 8 minutes until grill marks appear on the other side and the steaks are tender when pierced with a fork.
- Serve: Arrange the grilled cauliflower steaks on a platter. Generously brush or spoon the thickened teriyaki sauce over the steaks. Garnish with thinly sliced scallions and toasted sesame seeds. Serve warm.
Notes
- Use a sharp knife to get clean, even cauliflower steaks.
- Reserve broken cauliflower pieces for soups or salads to avoid waste.
- The marinade doubles as the base for the teriyaki sauce, intensifying flavor.
- Grill over medium heat to achieve nicely caramelized outside without burning.
- Can be served as a main dish or hearty side.
- For vegan version, ensure the soy sauce is gluten-free if needed and all ingredients align with dietary preferences.
- Prep Time: 40 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese-inspired
Keywords: grilled cauliflower steaks, teriyaki cauliflower, vegetarian main dish, vegan teriyaki, grilled vegetables, plant-based steak
