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Grilled Cauliflower Steaks with Burst Tomato Salad

Grilled Cauliflower Steaks are going to become your go-to meal or simple side dish for any night of the week. These steaks retain the perfect amount of cauliflower crunch while getting a flavor bursting sear from the grill. Topped with a simple 3-ingredient tomato salad and balsamic glaze, your mouth will be singing and your tummy will be thrilled. Added bonus: the whole thing is done in like 10 minutes.
Prep Time4 minutes
Cook Time6 minutes
Total Time10 minutes
Course: Dessert, Main Dish, Side Dishes
Cuisine: Healthy Food
Keyword: Grilled Cauliflower Steaks
Servings: 4 people


  • 2 heads cauliflower leaves removed
  • 2 Tablespoons olive oil
  • salt and pepper to taste

Burst Tomato Salad

  • 1 cup cherry tomatoes
  • 1/4 cup green onions chopped
  • 2 cloves garlic minced
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • balsamic glaze optional
  • fresh basil optional


  • Preheat your grill to high heat (450-500 degrees). Preheat a cast iron skillet over the heat.
  • After removing the leaves from the cauliflower, trim off the end of the stem. Cut each head of cauliflower directly down the middle. Cut one steak from the center of each half and reserve the rest of the cauliflower florets for later use.
  • Drizzle the steaks with olive oil and season with salt and pepper. Set the steaks on the grill and cook for 3-4 minutes per side.
  • While the cauliflower grills, add the olive oil to the preheated cast iron skillet followed by the tomatoes. Once the tomatoes start to burst, add the green onions, garlic, salt and pepper to the pan. Cook for 2 additional minutes and remove from the heat.
  • Serve the grilled cauliflower steaks with the warm tomato salad spooned over the top. Top with the balsamic glaze and fresh basil, if desired.


Calories: 162kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 958mg | Fiber: 6g | Sugar: 7g | Vitamin A: 244IU | Vitamin C: 149mg | Calcium: 75mg | Iron: 2mg