Grilled Cauliflower Steaks
Published May 27, 2026
Easy marinated cauliflower steaks grilled until tender with good grill marks. Simple pantry ingredients and ready in under 30 minutes.
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Try My Grilled Cauliflower Steaks!
If you’re looking for more vegetables to grill this summer, you have to try my grilled cauliflower steaks. It can be hard to grill cauliflower florets unless you have a grill pan. However, if you keep the core intact and cut the cauliflower into 2-3 “steaks“, they grill up without losing any cauliflower to the grill. These grilled cauliflower steaks are one of those things I make when the grill is already going, and I want a vegetable option that feels a little more substantial than just tossing vegetables in foil.
This recipe works with any marinade. I accidentally used my grilled chicken marinade on the cauliflower steaks during testing and decided not to bother testing the original marinade I had in mind. It was that good. Plus, it makes it easier to prep both recipes together because they use the same ingredients!
Happy Cooking!
– Yumna
Grilled Cauliflower Steaks Ingredients
- Cauliflower: One large head gives you 2 to 3 good steaks cut from the center. You want the florets packed tightly so the steaks hold together better. Place the cauliflower stem-side down and slice straight through the middle, then cut ¾- to 1-inch thick steaks from each half. Try to make them all the same thickness so they cook at the same speed. Don’t cut them too thin, or they may break when flipping on the grill. The outer cuts tend to break apart, so save those for roasting or soup.
- For the cauliflower steaks marinade: Whisk together olive oil, fresh lemon juice, minced garlic, onion powder, oregano, paprika, salt, and pepper. Any high-heat oil, like avocado oil, also works. Mince the garlic as finely as you can so it blends into the marinade and does not burn in spots on the grill. I like to coat the cauliflower steaks with a brush so the marinade gets inside all the nooks and crannies of the florets. Be gentle to keep the florets intact!
- For serving: Extra lemon and chopped fresh parsley. The lemon squeeze at the end makes a real difference, so do not skip it. Fresh parsley is best here; dried parsley does not do much as a garnish
How to Make Grilled Cauliflower Steaks
The photos below walk you through the process step by step. If you want to skip ahead, jump straight to the → Grilled Cauliflower Steaks Recipe for the full ingredient list and instructions.
1. Make the Marinade
Add the olive oil, lemon juice, minced garlic, onion powder, oregano, paprika, salt, and pepper to a small bowl.
2. Mix until Combined
Stir or whisk everything together until uniform. The oil and lemon juice should no longer look separated.
3. Brush Cauliflower Steaks and Grill
Coat both sides of each steak generously with the marinade, getting it into the crevices as much as you can. Set them directly on a clean grill that has been lightly oiled to prevent sticking.
4. Cook Until Tender with Grill Marks
Give each side enough time to develop grill marks before moving them. Rushing this is how the steaks stick and break apart. They are ready to flip when they release easily from the grill. When both sides are done, the center should feel tender when you press it gently. Squeeze fresh lemon over everything right before serving.
Full Marinated Cauliflower Steak Recipe
Grilled Cauliflower Steak Recipe
Ingredients
- 1 large cauliflower
- 2 tablespoons olive oil
- 1 lemon juiced, plus more for serving
- 2 garlic cloves minced
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Chopped parsley for serving
Instructions
- Place the cauliflower on a cutting board and slice it into ¾- to 1-inch thick “steaks.” You’ll typically get 2–3 large steaks; save the remaining florets for another recipe.
- In a small bowl, whisk together the oil, lemon juice, garlic, onion powder, oregano, paprika, salt, and pepper.
- Brush both sides of each steak with the marinade.
- Heat a gas grill to medium-high (around 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the cauliflower steaks directly on the grill. Cook for 5–7 minutes per side, until the cauliflower becomes tender and has grill marks without burning.
- Remove from the grill, squeeze a little extra lemon juice and garnish with fresh herbs before serving.
Equipment
- Grill
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make them chili lime–flavored: Use lime juice instead of lemon juice and add 1/4–½ teaspoon of chili powder to the marinade.
- Add a sauce: Top the grilled cauliflower with homemade chimichurri sauce, tahini sauce, or harissa paste.
- Make them cheesy: Sprinkle crumbled feta or grated Parmesan over the cauliflower steaks right after grilling so the cheese softens slightly from the heat.
Recipe Tips
- Oil the grill grates. Take a paper towel with oil on it and use tongs to run it over the grill grates before you start. Greasing them helps your food not stick!
- Preheat the grill well. I recommend pre-heating a gas grill for 10 to 15 minutes before adding the cauliflower. Read more of my tips on how to grill if you need a refresher.
- Do not rush the flip. If a steak is sticking, it is not ready. Give it another minute and try again. It releases on its own once it has had enough contact time on that side.
- Use a wide spatula. These steaks are more fragile than they look. A wide, flat spatula gives you more surface area to support them when flipping so they do not snap in the middle.
Serving Ideas
- Grilled mains: Serve the cauliflower steaks as a side with grilled chicken drumsticks, grilled salmon, or grilled shrimp.
- Summer sides: The grilled cauliflower steaks taste great with grilled halloumi cheese, Mexican street corn salad, or mustard potato salad.
- Grilled fruit: While you have the grill on, don’t forget dessert! Try grilled peaches, grilled pineapple, or grilled fruit kabobs.
FAQs
Yes, you can! I usually use a gas grill because it’s more convenient, but a charcoal grill works, too. I would still try to heat it to around 400°F.
This usually happens when the slices come from the outer edges of the head instead of the center, or when they are cut too thin. The center cuts have the most stem running through them, which is what holds the steak together. Aim for ¾ to 1 inch thick and always cut from the center of the head.
Two things usually cause this: grates that were not cleaned and oiled before cooking, or flipping too early. Make sure the grates are lightly oiled before the cauliflower goes on, and give each side the full time before trying to flip.
