I never thought cauliflower could be this satisfying — until I sliced it into thick “steaks,” brushed it with olive oil and spices, and tossed it on the grill. The char, the crisp edges, the way it soaks up flavor — it was love at first bite. Even my kids, who usually roll their eyes at cauliflower, ask for seconds when I make these. Whether you serve them as a side or the star of the plate, they’re always a hit.

Ingredients

• 1 large head of cauliflower

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• Salt and pepper, to taste

• Optional: lemon wedges, fresh herbs, or tahini drizzle for serving

Instructions

1. Remove outer leaves from cauliflower and trim stem, keeping the core intact.

2. Slice cauliflower into ¾- to 1-inch thick “steaks” — usually 2–3 per head. Save the loose florets for another meal.

3. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.

4. Brush both sides of each steak with the oil mixture.

5. Preheat grill (or grill pan) to medium-high.

6. Grill steaks for 5–6 minutes per side, or until fork-tender with nice char marks.

7. Serve warm, topped with lemon juice, herbs, or a drizzle of tahini if desired.

Sarah’s Tips

• Use a wide spatula when flipping to keep steaks from breaking apart.

• These pair beautifully with couscous, lentils, or a bright chimichurri sauce.

• Leftovers? Chop and add to salads, grain bowls, or wraps the next day.

Nutrition (Per Serving):

• Calories: 120

• Protein: 4g

• Carbs: 10g

• Fat: 8g

• Fiber: 4g

• Sugar: 3g