Antonis Achilleos
Active Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: 1 cauliflower steak, about 2 tbsp. sauce)

Say goodbye to burger envy. Plant-based main dishes at summer cookouts are often sad after-thoughts, but not this showstopper.

Slabs of fiber-rich cauliflower show off on the grill thanks to a basting with this umami-packed sauce, which you can prepare ahead of time to make this recipe even speedier. Served with extra sauce and a sprinkle of smoky grilled scallions, this dish may even convert some meat-eaters in your bunch.

How to Make It

Step 1

Whisk together honey, stock, sesame oil, lime juice, soy sauce, sambal, miso, and garlic in a medium saucepan over high. Bring to a boil. Cook, whisking occasionally, until thickened and reduced to 1 cup, about 5 minutes.

Step 2

Trim away outer leaves from cauliflower heads. Cut heads in half lengthwise; cut a 1-inch-thick “steak” from each cauliflower half, to get 4 steaks total. Reserve remaining cauliflower for another use. Rub 4 teaspoons of the dressing over each steak.

Step 3

Heat a large grill pan over medium-high, and coat with cooking spray. Add cauliflower steaks to pan; cook until tender and well marked, about 5 minutes on each side. Coat scallions with cooking spray, and place on grill pan. Cook, turning occasionally, until slightly wilted and charred, 2 to 3 minutes. Coarsely chop scallions, and sprinkle over cauliflower steaks. Drizzle with remaining sauce, and sprinkle with togarashi. Serve with lime wedges.

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