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Vegan Grilling Series Pt 6: Balsamic Cauliflower Steaks

As I am perusing the produce section at my local Jewel, I come across the some vibrant purple cauliflower. I felt like I had spotted a celebrity or something! This may have been my first, maybe second time seeing it with my own eyes. I made a b line for it and squealed "ooooh purple cauliflower!?" I wasn't sure what exactly I was going to do with it when I carefully placed it in my cart, but I knew it was gonna be pretty and that it was going to be casted a starring role in my Vegan Grilling Series!

I decided on cauliflower steaks which is just a fancy way of saying cauliflower that is cut into thick slices (vs florets). Although cauliflower is a mild flavored vegetable, I knew I wanted the smokiness from the bbq grilling process to not be overshadowed with over seasoning. I am so glad I decided to not add too many seasonings, because it was on point! So smokey, flavorful and the texture was satisfying and filling. I grilled my veggies on indirect heat directly on my cleaned grill, covered, for about 12 minutes. I flipped them a few times during the process. Always keep a close eye because they may burn/cook faster depending on your level of heat.

To cut them into steaks, I made a marinade style drizzle for the cauliflower steaks that was easy and flavorful.

Here are some tips to keep in mind for cauliflower steaks:

- I only got two slices/steaks from the one head, which was fine for me, but if you want more than 3, you need to buy more cauliflower.

- Generally, you can get about 3 steaks out of a large head of cauliflower, so you may want to look for the largest head of cauliflower in the produce section.

- You can only make steaks from the portion of the cauliflower that is attached to the stem. Save the other portion for florets/another dish.

What you'll need:

Large sharp knife

small bowl/dish to mix marinade


1 head of cauliflower (use whichever color you like), sliced into 3/4 inch thick slices

3 tbsp of balsamic vinegar

2 tbsp of oil (I use grapeseed oil)

1 tbsp of garlic powder

Kosher salt to taste

Optional: Everything Bagel Seasoning to taste


Rinse cauliflower and place it on a stable surface

Start cutting with a large knife at the middle of the head all the way down to the stem (here is a quick, easy video on how to cut your cauliflower into steaks)

Blend your oil, balsamic vinegar, garlic powder and kosher salt; mix with a spoon until blended then pour slowly and evenly over the front and back of your cauliflower steaks (you may need more if you have more than 3 steaks (steaks shouldn't be drenched in marinade, but generously drizzled)

Place cauliflower steaks on a a clean bbq grill (feel free to line your grill with foil) and grill on indirect heat for about 12 minutes or until browned on both sides. I like to flip anything I grill at least twice on each side.

Once ready and removed from the grill, garnish with Everything Bagel Seasonings (go light as this seasoning has salt in it)

Enjoy! I know I did! Did you make this recipe? I need to know! Tag me on Insta @plantbasedtamika or on our Facebook Page, Chitown Vegan!

Side Note: This can also be made in the over baking at 450 degrees for 25-30 minutes on a greased pan or parchment paper and flipping them halfway through.

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