A backyard grill can turn even the simplest vegetables into something extraordinary. Grilled Cauliflower Steaks and Scallions take that idea to heart—bringing bold texture, rich char, and smoky sweetness to the table without needing a piece of meat. As autumn colors deepen and outdoor meals slow to a more relaxed rhythm, this recipe delivers satisfying flavor and rustic appeal for the season.
Thick cauliflower slices hold up beautifully over the heat, creating a crisp exterior and tender center with each turn of the grate. Scallions, lightly brushed with oil, develop a caramelized edge that complements the cauliflower’s nutty depth. Together, they balance heartiness and freshness—a combination that feels right at home beside a glowing fire pit or under soft patio lighting.
This dish works beautifully as a main course for plant-forward evenings or as a side alongside grilled proteins. Its smoky aroma and golden finish bring warmth to any fall gathering, showing that great grilling is less about what’s on the menu and more about the care behind every flame.
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Serves 4
Grilled Cauliflower Steaks and Scallions Ingredients
- 1 large head of cauliflower
- 6 tablespoons vegetable oil, divided, plus more for the grill
- 1 bunch scallions, trimmed
- Kosher salt, freshly ground pepper
- 1 1-inch piece of ginger, peeled, grated
- 1 garlic clove
- ½ cup (packed) fresh cilantro leaves
- 2 tablespoons fresh lime juice
- Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)
Grilled Cauliflower Steaks and Scallions Directions
- Remove leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" steaks (reserve any florets that break loose).
- Prepare a grill for medium-high heat and lightly oil the grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.
- Blend ginger, garlic, cilantro, lime juice, and two tablespoons of oil in a food processor, thinning with water if needed, until the sauce is the consistency of yogurt; season with salt.
- Arrange cauliflower and scallions on a platter. Sprinkle with Gochugaru and sesame seeds and drizzle with sesame oil. Serve with cilantro sauce alongside.
Taken from americanmadegrills.com
