Description
This Grilled Teriyaki Cauliflower Steaks recipe features thick cauliflower slices marinated in a flavorful teriyaki sauce, perfectly grilled to achieve delicious char marks and tenderness. The homemade teriyaki glaze is reduced on the stovetop to a luscious consistency, and the dish is garnished with fresh scallions and toasted sesame seeds, making for a savory and satisfying vegetarian main or side dish.
Ingredients
Scale
Cauliflower Steaks
- 1 large head cauliflower
- Neutral oil, for grill
- 2 scallions, thinly sliced
- 2 tbsp. toasted sesame seeds
Marinade
- 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
Teriyaki Sauce
- 2 tbsp. cornstarch
- 1 tbsp. cold water
- 1/3 cup light brown sugar
- 1/4 tsp. kosher salt
- Reserved marinade from above
Instructions
- Prepare Cauliflower Steaks: Place the cauliflower head stem down on a cutting board, trimming the stem if necessary to create a stable base. Using a sharp knife, slice the cauliflower into approximately 1/4-inch thick slices to create ‘steaks’. Some end pieces may crumble; reserve those for another use. Arrange the intact cauliflower steaks in a single layer in a 13 x 9-inch baking dish.
- Marinate Cauliflower: In a medium bowl, combine the 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, ensuring they are well coated. Let the cauliflower marinate for 30 minutes, turning them halfway through to absorb even flavor.
- Prepare Teriyaki Sauce Base: While the cauliflower marinates, whisk the cornstarch with 1 tablespoon cold water in a small pot until dissolved. Add the light brown sugar and stir well to combine the ingredients.
- Season Cauliflower and Transfer: Carefully transfer the marinated cauliflower steaks onto a metal baking sheet and season with the kosher salt evenly.
- Cook Teriyaki Sauce: Pour the reserved marinade from the baking dish into the pot with the cornstarch and sugar mixture. Place over medium-high heat and bring to a boil, stirring occasionally. Continue cooking for 4 to 6 minutes, until the sauce has thickened enough to coat the back of a spoon. Remove from heat and set aside.
- Preheat Grill: Prepare a grill for medium heat or heat a grill pan on the stovetop over medium heat for about 5 minutes. Clean and oil the grill grates or grill pan with neutral oil to prevent sticking.
- Grill Cauliflower Steaks: Place the cauliflower steaks on the grill with space between each. Grill undisturbed for 6 to 8 minutes to develop deep grill marks on one side. Using a large metal spatula, carefully flip the steaks and grill for another 6 to 8 minutes, until grill marks appear on the other side and the cauliflower is tender when pierced with a fork.
- Serve: Transfer the grilled cauliflower steaks to a serving platter and generously slather them with the prepared teriyaki sauce. Garnish with thinly sliced scallions and toasted sesame seeds before serving.
Notes
- Use a sharp knife for clean cauliflower steaks to avoid breakage.
- Marinating the cauliflower allows it to absorb deep flavors and tenderize slightly.
- Keep an eye on the sauce while reducing to avoid burning as it thickens quickly.
- Grilling times may vary depending on your grill’s temperature; adjust accordingly.
- Leftover cauliflower pieces from the ends can be roasted, added to stir-fries, or pulsed into cauliflower rice.
- This dish is vegetarian and can be made vegan by ensuring that the soy sauce and other ingredients are vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Keywords: Grilled Cauliflower, Teriyaki Cauliflower, Vegetarian Grilled Steaks, Asian-inspired Cauliflower, Healthy Vegetarian Recipe
