My Journey with Grilled Teriyaki Cauliflower Steaks

Creating the Grilled Teriyaki Cauliflower Steaks recipe was a delightful adventure. It all began on a sunny afternoon when I wanted to bring a new vegetarian dish to our family BBQ. The idea of using cauliflower as the main star intrigued me, and the thought of pairing it with a sweet and savory teriyaki glaze seemed like the perfect fit. Grilled Teriyaki Cauliflower Steaks were born out of a desire to craft something both unique and crowd-pleasing. This dish quickly became a favorite, stealing the spotlight at every gathering.

The Inspiration

The inspiration for Grilled Teriyaki Cauliflower Steaks came from my love for Japanese cuisine and its versatile flavors. I wanted to create a recipe that was not only delicious but also accessible to everyone, including those with dietary restrictions. The combination of soy sauce, ginger, and garlic in the marinade adds a depth of flavor that complements the natural sweetness of the cauliflower. I experimented with different ingredients and cooking methods until I found the perfect balance that made these cauliflower steaks truly irresistible.

Perfecting the Recipe

Perfecting the Grilled Teriyaki Cauliflower Steaks took some time and a lot of taste testing. I learned that marinating the cauliflower for at least 30 minutes is crucial for infusing it with rich flavors. The key to achieving those beautiful grill marks and a tender texture lies in slicing the cauliflower evenly and grilling it at just the right temperature. The teriyaki glaze, made from the leftover marinade, adds a glossy finish that not only looks appealing but also enhances the taste. Each step, from preparation to grilling, was carefully crafted to ensure the best possible outcome.

Grilled Teriyaki Cauliflower Steaks_ raw — Grilled Teriyaki Cauliflower Steaks 3

Sharing the joy of Grilled Teriyaki Cauliflower Steaks with friends and family has been incredibly rewarding. Seeing their faces light up with delight as they taste the perfectly grilled, flavorful cauliflower is a moment I cherish. This dish has become a staple at our BBQs and dinner parties, and I love how it brings everyone together. It’s a reminder that vegetarian dishes can be just as satisfying and delicious as any meat-based counterpart. I hope you enjoy making and eating these cauliflower steaks as much as I do.

Chef’s Notes- Grilled Teriyaki Cauliflower Steaks

Uniform Cauliflower Steaks: Ensure your cauliflower steaks are cut evenly to ensure uniform cooking. A sharp knife is essential for clean cuts.
Marinating Tip: For maximum flavor, marinate the cauliflower steaks for at least 30 minutes. You can marinate them up to 2 hours in the refrigerator if time allows.
Glaze Consistency: When making the glaze, whisk continuously to avoid lumps. If it gets too thick, add a little water to reach the desired consistency.
Grill Preparation: Make sure the grill is preheated properly and the grates are well-oiled to prevent the cauliflower from sticking.
Flip Carefully: Use a large metal spatula to flip the cauliflower steaks gently. They can be delicate and may break if handled roughly.
Serving Suggestion: Serve the cauliflower steaks immediately after grilling to enjoy the best texture and flavor.
Additional Garnishes: Fresh cilantro or a sprinkle of red chili flakes can add an extra layer of flavor and visual appeal.
Storing Leftovers: Store any leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat on a grill or in the oven for the best texture.

Grilled Teriyaki Cauliflower Steaks

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Elevate your summer BBQ with these Grilled Teriyaki Cauliflower Steaks! Coated in a luscious brown sugar and soy glaze, and garnished with scallions and toasted sesame seeds, these cauliflower steaks are a delicious vegetarian alternative that might just steal the spotlight from the ribs. Easy to prepare and packed with flavor, they’re perfect for any grill-out. Try them today and impress your guests with this unique and tasty dish!

Course: Main CourseCuisine: Japanese, VegetarianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

279

kcal

Resting Time

minutes

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Cauliflower
1/2 cup low-sodium soy sauce
3 cloves garlic finely grated
2 tbsp rice wine vinegar (unseasoned)
2 tsp fresh ginger peeled and grated
1 tsp toasted sesame oil
2 tbsp cornstarch
1/3 cup light brown sugar
Neutral oil for grilling
1/4 tsp kosher salt
2 scallions thinly sliced
2 tbsp toasted sesame seeds

Directions

Preparing the Cauliflower – Place the cauliflower head stem down on a cutting board and trim the stem if necessary so it can rest flat. Using a sharp chef’s knife, slice the cauliflower into 1/4-inch thick steaks. Reserve any crumbled pieces for another use.
Marinating the Cauliflower – In a mixing bowl, combine the soy sauce, grated garlic, rice vinegar, grated ginger, sesame oil, and 1/4 cup of cold water. Pour this mixture over the cauliflower steaks in a baking dish and turn to coat evenly. Let it marinate for 30 minutes, turning halfway through.
Making the Glaze – In a small pot, whisk together the cornstarch and 1 tablespoon of cold water until dissolved. Add the brown sugar and whisk to combine. Pour in the leftover marinade from the baking dish and bring to a boil over medium-high heat. Cook until the sauce thickens enough to coat the back of a spoon, about 4-6 minutes.
Preparing the Grill – Preheat your grill or grill pan to medium heat for about 5 minutes. Clean and oil the grates with neutral oil to prevent sticking.
Grilling the Cauliflower – Arrange the marinated cauliflower steaks on the grill and cook undisturbed until deep grill marks form on the bottom, about 6-8 minutes. Carefully flip using a large metal spatula and continue grilling until tender and marked on both sides.
Serving – Transfer the grilled cauliflower steaks to a platter and generously slather with the prepared teriyaki glaze. Garnish with thinly sliced scallions and toasted sesame seeds before serving.