Grilled Cauliflower Steaks with Tahini Sauce
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Cauliflower Just Got a Grill Upgrade 🔥
There is no rule that says the grill belongs to meat alone. 😉 These cauliflower steaks get tender over indirect heat, then pick up just enough char to add smoky depth. The tahini sauce brings lemon, garlic, and creamy richness to every bite, while fresh cilantro keeps things bright. And the leftover florets? Save them for the next meal—because good cooking wastes as little as possible. 💛✨
Grilled Cauliflower Steaks with Tahini Sauce
Yield: 4 servings
Tahini Sauce
1⁄4 cup tahini, stirred well to blend
1⁄4 cup water
2 to 3 tablespoons fresh lemon juice
1 large clove garlic, minced
1 tablespoon minced fresh cilantro
Kosher or sea salt
2 medium cauliflowers
Kosher or sea salt and freshly ground black pepper
1/4 cup Chopped fresh cilantro, for garnish
Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium (375ºF), leaving one burner unlit.
To make the tahini sauce, in a small bowl, whisk together the tahini, 1⁄4 cup water, and 2 tablespoons lemon juice until smooth. Whisk in the garlic, cilantro, and salt to taste. Taste and adjust with more lemon juice, if desired.
Trim each cauliflower, remove any leaves and cut the stem flush with the base. Set a cauliflower, cut side down, on a cutting board. With a chef’s knife, cut 2 “steaks,” each about 3⁄4 inch thick, from the center of the cauliflower, so that the core holds each slice together. Repeat with the second cauliflower. Reserve the remaining cauliflower for another use (see Chef Tip).
Place the 4 cauliflower steaks on a tray and brush one side with the oil. Season with salt and pepper. Turn the steaks over, brush the second side, and season with salt and pepper. Place the steaks over indirect heat, cover the grill, and cook, turning once, until tender when pierced, about 15 minutes total. For the final minute or so of cooking, uncover the grill and move the cauliflower directly over the coals or flame to char its lightly. Transfer the steaks to a platter and drizzle with the tahini sauce; you may not need it all. Garnish with cilantro and serve hot or warm.
Chef Stacy Tip: From each head of cauliflower, you can cut two thick “steaks,” slicing from top to bottom near the center to yield a pair of slices each held together by the core. Use the remaining florets for stir-fry, soups, cauliflower rice, roasted vegetables, and more.
Equipment List:
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