American · main

Grilled BBQ Cauliflower Steaks

Grilled BBQ Cauliflower Steaks reads sweetness 4.8, richness 4.7 and allium 4.0 on Palate's 0–10 flavor X-ray — a American main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.1 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 1.9 / 10
• Bitter & Earthy — 4.2 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sweetness 4.8 · Richness 4.7 · Allium 4.0 · Salinity 3.8 · Herbaceous 3.8 · Smoke 3.6 · Umami 2.6 · Earthy 2.4 · Warm Spice 2.2 · Sourness 1.9 · Bitterness 1.4 · Nutty 1.2 · Heat 1.0 · Fruity 1.0 · Floral 0.9

What's in it (10)

• cauliflower — 100 g
• olive oil — 54 g
• smoked paprika — 15 g
• garlic — 5 g
• cumin — 3 g
• salt — 5 g
• black pepper — 3 g
• barbecue sauce — 296 g
• scallions — 200 g
• cilantro — 7 g

Time & effort: about 22 min · effort: medium

Nutrition (per 100 g, engine-estimated): 81.6 kcal, 1 g protein, 0.4 g fat, 18.9 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Trim the outer leaves and stem end from each cauliflower head, keeping the core intact so the steaks hold together. Stand each head core-side down and slice from top to bottom into 1 1/2-inch-thick steaks; you'll get 2 to 3 good steaks per head (save any crumbly outer pieces for another use) for 6 steaks total.
2. Set a steamer basket over 1 inch of simmering water in a large pot. Steam the cauliflower steaks in batches, covered, for 5 to 6 minutes, until a paring knife slides into the thickest part with a little resistance — they should not be fully tender yet, since they'll finish on the grill. Lift out carefully with a spatula and set on a wire rack to dry and cool for about 10 minutes.
3. Heat a gas grill to high (450 to 500 F) with one burner left off, or bank lit charcoal to one side for a hot zone and a cooler zone; oil the grates well.
4. Stir the smoked paprika, garlic powder, cumin, salt, and pepper together in a small bowl. Brush both sides of the cooled steaks with the olive oil, then sprinkle evenly with the spice rub, pressing gently so it sticks.
5. Lay the steaks on the hot side of the grill and cook undisturbed until deeply charred and grill-marked on the first side, 4 to 5 minutes. Flip carefully with a wide spatula (a few florets may break off — that's fine) and char the second side, 4 to 5 minutes more.
6. Move the steaks to the cooler side of the grill. Brush the tops generously with about half the barbecue sauce, close the lid, and cook 2 minutes; flip, brush the second side with more sauce, close the lid, and cook 2 minutes more, until the sauce is glossy and tacking onto the surface.
7. Transfer the steaks to a platter and brush with the remaining barbecue sauce while they're still hot. Let rest 3 minutes so the glaze sets.
8. Scatter the scallions and cilantro over the top and serve warm, with extra barbecue sauce on the side.

Dishes with a similar flavor shape

• Maque Choux Succotash Skillet — Cajun/Creole · Cajun
• Loaded Veggie Chili with Cornbread — American
• One-Pan Turkey Taco Skillet — Tex-Mex
• Empanadas Tucumanas — Argentine
• Chicken Fajita Quesadillas with Melted Cheese — Tex-Mex

Keep reading: what sweetness, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.