This grilled cauliflower is gently steamed first, then seared on a hot grill to give you a tender interior and beautifully charred exterior—an impressive and easy side for any meal.
The Best Grilled Cauliflower Steaks
A whole head of cauliflower grilled this way makes a showstopping vegetarian side that pairs well with steaks, chicken, burgers or a summer vegetable spread. Steaming first ensures the center is cooked through, and finishing on a hot grill develops a smoky, caramelized crust. If you prefer smaller portions, you can also turn the head into steaks after steaming and grill those instead.
More of our Favorite…
Grilled Veggie Recipes
- Grilled Potatoes
- Grilled Cauliflower
- Grilled Corn
- Grilled Carrots
- Grilled Portobello Mushrooms
- Grilled Corn on the Cob
- Grilled Brussels Sprouts
- Grilled Asparagus
- Grilled Peppers and Onions
- Grilled Zucchini
- Rainbow Grilled Vegetables
How to Make Grilled Cauliflower
- Steam the cauliflower: Trim the greens and place the whole cauliflower in a steamer basket set over about 1/2 cup of boiling water. Cover and steam for about 10 minutes for a large head (shorter for smaller heads). The goal is to soften the interior without turning it mushy.
- Season the cauliflower: Remove the cauliflower from the steamer and let it rest 3–5 minutes until cool enough to handle. Rub the entire head with olive oil, then season evenly with salt and freshly ground black pepper.
- Preheat the grill: Heat the grill to around 400°F (200°C). For easier cleanup and a more even sear, you can place a sheet of heavy-duty foil on the grates.
- Grill the cauliflower: Place the cauliflower cut-side down (or stem-side down if left whole) on the foil or grill grates. Grill for about 15 minutes, turning once halfway through to ensure even charring. If grilling steaks, cook each 1-inch-thick slice 8–10 minutes total, flipping once.
- Finish and serve: Remove from the grill, let it rest a couple of minutes, then chop into wedges or slice into steaks. Serve hot with your favorite dips or sauces.
Why Steam the Cauliflower First?
- Steaming cooks the interior without requiring a long time on the grill.
- Once steamed, a quick turn on high heat gives a crisp, charred exterior while keeping the centers tender.
- Whole steamed heads hold together better than raw-cut “steaks,” which can fall apart when handled.
Bottom line: steam first, then grill for the best texture and flavor.
Tips + Tricks for Grilling a Whole Head of Cauliflower
Follow these tips for consistent results:
- Check smaller heads after 4–6 minutes of steaming to avoid sogginess; reduce steaming time for more bite.
- Use a thermometer if you like—cauliflower is done when a skewer passes easily through the core.
- Hot, dry heat on the grill is what creates the best color and flavor—avoid overcrowding and give the head room to char.
- Brush with additional oil or a flavored butter during the last few minutes on the grill for extra richness.
Common Questions
Yes. Reduce steaming time—about 5 minutes for a smaller head—and check frequently so it doesn’t overcook.
Over-steaming is the most common cause. Steam until just tender; the grill should finish the cooking and add char.
After steaming (around 10 minutes for a large head), grill for roughly 15 minutes at 400°F, turning once. Steaks take about 8–10 minutes total.
Variations
To boost flavor, rub or sprinkle 1/2 tablespoon of your favorite seasoning blend over the oiled cauliflower before grilling. Try any of these:
- Taco seasoning
- Ranch seasoning
- Cajun seasoning
- Moroccan spice mix
Looking to Grill Cauliflower Steaks?
To make cauliflower steaks instead of grilling the whole head, steam the head until just tender, cool 10 minutes, then slice into 1-inch-thick steaks. Grill each steak 8–10 minutes, flipping once, until nicely browned. This yields individual portions that are great on sandwiches or plated as a main course.
Serving Options for Grilled Cauliflower
Grilled cauliflower is versatile. Serve it with dips like hummus, chimichurri, or a bright green sauce. It also makes an excellent side for grilled meats, sausages, or grain bowls. Finish with a squeeze of lemon, a drizzle of tahini, or a sprinkle of fresh herbs and toasted seeds for texture.
Beer Brats — Try pairing with beer-boiled brats finished on the grill for a classic barbecue plate.
Grilled Steak — Serve alongside a simply seasoned grilled steak for contrast between rich meat and smoky, tender cauliflower.
Grilled Chicken Thighs — Crispy-skinned chicken thighs are a perfect companion to this vegetable side.
Ground Chicken Burgers — Add grilled cauliflower as a veggie side to a juicy chicken burger for a balanced meal.
Storage
Store cooled grilled cauliflower in an airtight container in the refrigerator for up to 5 days. Reheat gently in a 350°F oven or on the grill to restore some of the char and texture. It also freezes well for future use; thaw and reheat gently.
More of our Favorite…
Cauliflower Recipes
- Cauliflower Fried Rice
- Cauliflower Rice
- Cauliflower Mac and Cheese
- Baked Buffalo Cauliflower Wings
- Golden Roasted Cauliflower and Quinoa Salad
- Cauliflower Pizza Crust
- Buffalo Cauliflower
- General Tso’s Cauliflower
Grilled Cauliflower — Quick Recipe Summary
This method—steam then grill—ensures tender florets with a smoky, charred exterior. It’s simple, flexible and ideal for summer cookouts or weeknight dinners. Prep time is short and the result is a flavorful, vegetable-forward dish that can stand alone or complement a larger grilled meal.
Ingredients
- 1 large head cauliflower, greens trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Steam: Place cauliflower in a steamer over 1/2 cup boiling water, cover and steam until just tender (about 10 minutes for a large head).
- Cool & season: Remove and cool briefly. Rub with olive oil and season with salt and pepper.
- Grill: Preheat grill to 400°F. Grill whole head or steaks until charred and heated through—about 15 minutes for a whole head, flipping once; 8–10 minutes for steaks, flipping once.
- Serve: Let rest, slice or chop, and serve with sauces or toppings of your choice.
Nutrition (approx.)
Per serving: about 67 kcal, 7 g carbohydrates, 3 g protein, 4 g fat, 3 g fiber. Nutrition values are approximate and will vary depending on portion size and specific ingredients used.