Ingredients
For the cauliflower
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the teriyaki sauce
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
Optional garnish
- Sesame seeds
- Chopped green onions
- Red chili flakes
Instructions
1. Prepare the cauliflower
- Remove outer leaves from the cauliflower.
- Slice it vertically into 3/4-inch thick “steaks.”
- You’ll usually get 2–4 solid steaks from one head.
2. Make the teriyaki sauce
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Mix cornstarch with water separately, then stir into the saucepan.
- Simmer over medium heat for 3–5 minutes until slightly thickened.
3. Season the steaks
- Brush cauliflower steaks with olive oil.
- Sprinkle lightly with salt and pepper.
4. Grill
- Preheat grill to medium heat.
- Grill cauliflower for about 5–7 minutes per side.
- Brush generously with teriyaki sauce while grilling.
- Cook until tender and lightly charred.
5. Serve
- Transfer to a serving plate.
- Drizzle extra teriyaki sauce on top.
- Garnish with sesame seeds and green onions.
Tips
- Don’t slice too thin: Thick steaks hold together better on the grill.
- Use foil if needed: Smaller pieces can be grilled in a foil tray.
- Roasting option: No grill? Roast at 425°F (220°C) for 25–30 minutes.
- Extra flavor: Marinate the cauliflower in teriyaki sauce for 15–30 minutes before grilling.
- Make it spicy: Add sriracha or chili garlic sauce to the glaze.
- Protein boost: Serve with tofu, edamame, or rice bowls.
Serving Ideas
- Steamed jasmine rice
- Soba noodles
- Asian slaw
- Grilled mushrooms or bell peppers
- Cucumber salad
Enjoy your smoky-sweet grilled cauliflower steaks!
