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Cauliflower Steak

Cauliflower Steak

I think cauliflower is one of the most versatile vegetables in my kitchen. It is as close as it gets to a blank canvas.  In my house hold we are mostly omnivores except for my youngest who has been vegetarian for 5 years now. When I through steaks on the barbecue, I make her a cauliflower steak. They take about as long as a steak, can have a similar satisfying texture, and welcome flavour readily. You can make “steaks” that also make a bunch of trim I use in other recipe or if you don’t want leftover bits cut the cauliflower into wedges.


  • 1 medium head cauliflower (approx. 720g cleaned of leaves)
  • 2 tbsp EVOO
  • 1 tbsp Goodness Me! BBQ Spice (recipe below)

Yield: Two ¾” thick cauliflower steaks


  • Preheat a bbq to 350°F

There are 2 ways of prepping the cauliflower:

  • For wedges cut into 6 centered around the core (use 3 tbsp bbq rub)
  • For “steaks” trim the 1st cm of the base. Cut two ¾” slabs. The top is also trim.
  1. Lay the pieces on a parchment lined baking tray.  Drizzle with oil and season generously with your favourite bbq rub.  Salt and pepper do well too if you want to keep it simple.  The cauliflower caramelize for a round umami flavour.
  2. When the bbq is ready clean the grill and place the pieces on the grill.  Cook 5 minutes, turn and cook 4 minutes, turn again and cook 3 minutes then turn a final time and cook 2 minutes.
  3. At this point test for doneness with a sharp paring knife.  I like a good bite to remain. If a softer texture is wanted continue to cook turning every 2 minutes until done.
  4. Allow to rest 3 minutes or serve right away.

Goodness Me! Spice Rub

  1. Combine all ingredients and whisk until well combined (yield 2 ½ cups). Store in a sealed container that blocks the light at room temperature. Good to keep for 4 months.


Recipe by Goodness Me! Chef Pekka Woods

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