These garlic-rosemary cauliflower steaks pair perfectly with grilled, baked, or smoked proteins. They can even be served up as the main course for meatless meals!

What are cauliflower steaks?

These veggie steaks are thick slices of cauliflower seasoned and cooked on a grill or in the oven. Because of their size and shape, they appear steak-like.

How to cut cauliflower into steaks

You will need 1 whole head of cauliflower cut into 1″ to 1 1/2″ slabs. Trim off any new growth that may appear inside the cauliflower, and cut 1/4″ to 1/2″ off the stem. It is important not to remove the stems completely. It will keep your veggie steaks intact and make cooking them easier.

Flavoring grilled cauliflower steaks

• Olive Oil and Butter: These two ingredients work well together but serve different purposes. Olive oil is aromatic and flavorful; butter infuses food with a rich, nutty flavor.
• Rosemary: This flavorful herb adds a woodsy, piney, floral note to foods. If you’d prefer a different herb, we recommend using fresh thyme, basil, oregano, or tarragon for these cauliflower steaks.
• Salt: We developed this recipe using Morton kosher salt. Please be aware that other kosher salts might not measure the same way.
• Grilling: The method for cooking these cauliflower steaks is hot and fast in a cast-iron skillet. They cook for 10-12 minutes at 350 degrees F. You can also cook them in your oven, though be aware that it might take slightly longer.

Recipe Ingredients

• 1 large head of cauliflower, cut into 4-5 cauliflower steaks, about 1″-1 1/2″ thick
• Extra virgin olive oil (or avocado oil)
• Butter
• Fresh garlic
• Fresh rosemary (or fresh herbs of choice)
• Morton kosher salt
• Black pepper
• Grated parmesan cheese (garnish before serving)

How to make cauliflower steaks on the grill

• Preheat grill to medium heat, or 350 degrees F.
• Cut cauliflower head into 1″-1 1/2″ thick steaks.
• Combine olive oil, melted butter, minced garlic, and rosemary in a bowl.
• Lightly brush cauliflower steaks on both sides with the mixture.
• Reserve the remaining mixture for basting.
• Season with salt and black pepper.
• Transfer to a large cast-iron skillet.
• Place the skillet on the grill, close the lid, and cook for 5-6 minutes per side.
• Basting cauliflower with reserved garlic butter as it cooks.
• Remove the skillet from the grill, sprinkle with grated parmesan, and serve.

Serving

These garlic-rosemary cauliflower steaks are versatile and can be enjoyed on their own as a meatless main or paired with grilled steak or chicken. It’s fantastic with grilled fish as well. The combination of garlic and rosemary flavors makes it absolutely delicious, and it’s a nutritious and carb-conscious choice for a satisfying meal.

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Garlic-Rosemary Cauliflower Steaks

These garlic-rosemary cauliflower steaks pair perfectly with grilled, baked, or smoked proteins. They can even be served up as the main course for meatless meals!

Course Main Dish, Side Dish

Cuisine Fusion

Keyword cauliflower steaks, easy grilled cauliflower steaks, grilled cauliflower

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Calories 162kcal

Ingredients

• 1 large head of cauliflower cut into 4-5 cauliflower steaks, about 1″-1 1/2″ thick
• 2 tablespoons olive oil
• 2 tablespoons butter melted
• 3 cloves garlic minced
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon Morton kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons grated parmesan garnish

Instructions

• Preheat grill to medium heat, or 350 degrees F.
• Cut the cauliflower into 1″-1 1/2″ thick steaks.
• Combine olive oil, melted butter, minced garlic, and rosemary in a bowl.
• Lightly brush cauliflower steaks on both sides with the mixture. Reserve the remaining mixture for basting.
• Season with salt and black pepper.
• Transfer cauliflower to a large cast-iron skillet or griddle plan.
• Place the skillet on the grill, close the lid, and cook for 5-6 minutes per side, or until it becomes tender.
• Baste cauliflower with reserved garlic butter during the second half of cooking.
• Remove the skillet from the grill, sprinkle with grated parmesan, and serve.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 162kcal | Carbohydrates: 8g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 444mg | Potassium: 449mg | Fiber: 3g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 70mg | Calcium: 61mg | Iron: 1mg

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