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 cold water, 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 the cauliflower into 1/4-inch-thick slices. Reserve the crumbly end pieces for another use. Place the 3 or 4 intact center “steaks” in a single layer in a 13″ x 9″ baking dish.

Step 2: In a medium bowl, combine soy sauce, grated garlic, rice wine vinegar, grated ginger, toasted sesame oil, and 1/4 cup cold water. Pour the mixture over the cauliflower steaks, turning them to coat evenly. Let marinate for 30 minutes, turning halfway through.

Step 3: In a small pot, whisk together cornstarch and 1 tablespoon cold water until dissolved. Add the brown sugar and whisk to combine.

Step 4: Carefully transfer the cauliflower steaks 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, stirring occasionally. Cook for 4 to 6 minutes or until the sauce reduces and thickens enough to coat the back of a spoon. Remove from heat.

Step 6: Prepare a grill for medium heat or heat a grill pan over medium. Clean and oil the grates with a neutral oil to prevent sticking.

Step 7: Arrange the cauliflower steaks on the grill, spacing them evenly. Grill undisturbed for 6 to 8 minutes until deeply charred on the bottom. Using a large metal spatula, carefully flip the steaks and grill for another 6 to 8 minutes until grill marks appear and the cauliflower is tender when pierced with a fork.

Step 8: Transfer the grilled cauliflower to a platter. Slather generously with the thickened teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds before serving.

Tips & Variations

For an extra smoky flavor, add a few drops of liquid smoke to the marinade.

If you don’t have a grill, a grill pan or broiler works well to achieve charred marks.

Try swapping light brown sugar for maple syrup for a different sweetness profile.

Use gluten-free tamari instead of soy sauce to make this dish gluten-free.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower works best for steaks because it holds together firmly when sliced. Frozen cauliflower tends to be softer and will not grill well in steak form.

How do I know when the cauliflower is done grilling?

The cauliflower steaks are done when they have nice grill marks and are tender enough to pierce easily with a fork but still hold their shape. This usually takes about 12 to 16 minutes total over medium heat.