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Vegetarian BBQ Cauliflower Steaks - Smoky, Tender, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large heads of cauliflower (look for dense, heavy heads)
  • Olive oil (or avocado oil)
  • BBQ sauce (store-bought or homemade; choose your preferred sweetness and heat)
  • Spice rub: Smoked paprika
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Chili powder
  • Brown sugar or coconut sugar
  • Kosher salt
  • Black pepper
  • Optional finishing touches: Fresh parsley or cilantro
  • Lemon wedges
  • Thinly sliced red onion
  • Pickles or pickled jalapeños
  • Buns or flatbreads (if serving as sandwiches)

Method
 

  1. Prep the cauliflower: Remove the outer leaves but keep the core intact. Slice each head into 1 to 1.5-inch thick “steaks,” cutting from top to bottom. You’ll get 2–3 steaks per head plus some florets. Save the loose florets to roast alongside.
  2. Make the spice rub: In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon brown sugar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Adjust heat and sweetness to taste.
  3. Season the steaks: Brush both sides with olive oil. Sprinkle the spice rub generously on all sides, pressing it in so it sticks.
  4. Par-cook (for tenderness): Preheat the oven to 400°F (200°C). Place the steaks and florets on a lined baking sheet. Roast for 12–15 minutes, flipping halfway, until the centers start to soften. This step prevents burning on the grill while ensuring a tender interior.
  5. Heat the grill: Preheat a grill or grill pan to medium-high. Clean and oil the grates to prevent sticking.
  6. Grill and glaze: Place the cauliflower steaks on the grill. Cook for 4–5 minutes per side until you see nice grill marks and light char. Brush with BBQ sauce in the last 2–3 minutes on each side so it caramelizes without burning. Grill the florets in a grill basket or on foil, brushing with sauce near the end.
  7. Check doneness: The cauliflower should be tender when pierced with a knife but not mushy. If it’s still firm, move to indirect heat, close the lid, and cook a few minutes more.
  8. Finish and serve: Transfer to a platter. Brush with a little extra sauce, squeeze over fresh lemon, and sprinkle with chopped parsley or cilantro. Add red onion or pickles if you like. Serve as-is, or tuck into buns with crunchy slaw.