Showstopper Grilled Cauliflower Steak Dinner (Steakhouse-Style)
Ingredients
- 1 large head of cauliflower pick one heavy for its size
- 2 –3 tbsp olive oil
Overnight Cauliflower Marinade (for 2 steaks)
- dijon mustard
- 3 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground mustard optional but adds a sharp "steakhouse" note
- Cracked black pepper to taste
- Optional: A dash of maple syrup or agave for balance
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 1 cup finely chopped mushrooms cremini or shiitake for best flavor
- ½ cup dry red wine cabernet or merlot
- 1 tsp balsamic vinegar
- 1 tsp fresh thyme or ½ tsp dried
- Optional: 1 tsp cornstarch + 1 tbsp water for thickening, if needed or desired.
- Asparagus: Tossed with olive oil and lemon zest or garlic
- Smashed potatoes: Tossed with olive oil and lemon zest, rosemary, or salt.
Instructions
Prep the Cauliflower Steaks
- Trim the leaves, then slice the cauliflower into ¾ to 1-inch thick steaks (usually 2 full steaks per cauliflower, the rest will be florets — save for later!).
- pan roast cauliflower in a cast iron pan for 5 minutes, flipping halfway. This is to get a beginning sear before marinade.
- Whisk marinade together.
- Place cauliflower steaks in a shallow dish or sealable bag.
- Brush or pour marinade over both sides.
- Cover and refrigerate overnight (or at least 8 hours, no longer than 48 hours).
- Remove from the fridge 20 minutes before cooking to let them come to room temp.
- Brush both sides with olive oil. Season with paprika, garlic powder, onion powder, salt, pepper, and a touch of soy sauce.
- Prep the grill - get it up to temperature (shoot for ~400 degrees)
- In a grill safe container or in aluminum foil, put the seasoned potatoes on the grill first.
- Next on the grill, sear cauliflower steaks for 10 minutes per side, until golden and cooked through (baste if desired with leftover marinade).
- Transfer pan to oven and roast for 20–25 minutes, flipping halfway. (Baste with pan juices halfway if desired.)
Make the Sauce
- In a saucepan, very lightly oil and add mushrooms and cook down for 7-8 minutes.
- Add thyme, white miso and red wine. Deglaze with the wine, scraping the pan.
- Add a pat of butter, mix in thoroughly.
- Simmer for 10 minutes until reduced to a semi-thick but smooth texture.
- Taste and adjust seasoning.
Prepare Sides
- Asparagus: Roast on a sheet at 425°F for 10–12 mins with olive oil, garlic, salt, and lemon zest.
- Smashed potatoes: Boil small potatoes until fork-tender. Place on baking sheet, smash gently, drizzle with olive oil, salt, rosemary. Bake at 425°F for 25 mins or until crisp.
Plate It Like a Pro
- Place the cauliflower steak in the center.
- Spoon the rich mushroom sauce over it like a steakhouse demi-glace.
- Add asparagus on one side, smashed potatoes on the other.
- Garnish with fresh thyme or parsley and cracked pepper.
Notes
🍷 Pairing & Vibe: Drink: A glass of red wine (Cab or Pinot Noir), or a zero-proof red blend if you're going alcohol-free. Finish with: A dark chocolate square or a baked apple crisp for dessert. Want to make it even more luxe? I can give you a herbed compound butter to melt over the cauliflower or a truffle aioli drizzle.
Pro Tip: After marinating, pat them dry lightly with a paper towel before searing — not fully dry, just enough so they brown better. Then follow the sear + roast method above, maybe brushing with a bit of fresh oil and butter while roasting.