This vegetarian friendly cauliflower dish featuring teriyaki and gremolata is truly delicious! Enjoy it as a side with steak, chicken or fish, or as the main course. The cauliflower is cut into steaks and marinated in a sweet and spicy teriyaki glaze, grilled or roasted and topped with a sweet, herby gremolata for a healthy dinner even your meat eaters will love!
Cauliflower comes in a few colors: white, yellow, green and purple. If you can’t find the various colors, no need to worry. The cauliflower tastes the same no matter the color, so simply choose the freshest variety.
When cutting the cauliflower, be prepared to sacrifice a few of the florets that don’t make it into intricate-looking steaks. Simply set the smaller pieces aside and save them for another day to roast or use on a veggie & dip platter. Don’t cast off the tiny pieces either. Chop up all the stray pieces of cauliflower to make cauliflower rice.
Because the marinade is coating vegetables, you can feel safe in using the same marinade to baste the grilled cauliflower without fear of contamination.
Traditionally, a gremolata is an herb-infused topping for pasta or meat. Lemon and herbs are standard ingredients, but this one is sweetened with brown sugar to complement the teriyaki flavors.
I prefer a lot of this herby sauce, so I double the recipe for the gremolata. Top the cauliflower steaks with toasted sesame seeds for added flavor and crunch.
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- Prep time:
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- 1-2 heads cauliflower
- 1 cup of Two Brothers teriyaki sauce
- 4 Tbsp. sesame seeds
- 3 Tbsp. olive oil
- 2 Tbsp. brown sugar
- 1 tsp. kosher salt
- 2 Tbsp. lemon zest
- 1 tsp. lemon juice
- ½ cup cilantro, finely chopped
- Preheat the grill to medium-high and prepare the grates with canola oil. If cooking indoors, preheat the oven to 425°F.
- Slice the cauliflower heads into ½-inch slices. Place on a baking dish and pour the teriyaki sauce over the steaks and carefully coat the steaks. Let sit at room temperature while preparing the rest of the dish.
- Pour the sesame seeds into a small sauté pan over medium-high heat. Toast the seeds for 3 minutes or until lightly browned and fragrant, shaking the pan often so the seeds don’t burn. Set aside to cool.
- In a small bowl, add the olive oil, brown sugar, kosher salt, lemon zest and juice and cilantro and mix well. Set aside.
- Place the cauliflower on the grill and baste with the reserved teriyaki sauce. Grill for 3-4 minutes on each side or until grill marks appear and cauliflower is cooked to your preference. If roasting in the oven, place the cauliflower on a baking sheet and roast for 10-15 minutes until tender, but firm.
- Place on a serving platter and drizzle with the gremolata. Top with sesame seeds and serve immediately.
Note: If you’re serving a crowd and don’t want to mess with individual cauliflower steaks, you can prepare it in pieces and layer the gremolata throughout your serving platter.