Mediterranean-Style Cauliflower Steaks

A vibrant dish brings bold Mediterranean flavors to tender cauliflower, making it a delicious and healthy alternative to traditional steaks. It’s perfect for a light lunch or a flavorful side that everyone will love.

Helpful Kitchen Tips

Use a sharp knife to cut even cauliflower slices for uniform cooking.
Roast at a high temperature to get a nice caramelized edge.
Brush the cauliflower with olive oil to keep it moist and flavorful.

Ingredients 0/8

1 head cauliflower 2 tablespoons olive oil, or to taste 2 cloves garlic, minced 1 cup hummus, or to taste ¼ cup Kalamata olives, sliced 1 roasted red pepper, chopped, or to taste 1 tablespoon nutritional yeast, or to taste 1 zucchini

Why Everyone Loves This Recipe

Full of vibrant flavors and healthy ingredients. It’s a great way to enjoy vegetables in a satisfying and hearty form. Plus, it’s easy to customize with your favorite herbs and spices.

Directions

Trim off the leaves from the cauliflower, then slice it into thick steaks about 1 1/2 to 2 inches wide. Give each side a good brush with olive oil and some minced garlic. Heat up your grill to medium and lightly oil the grates so nothing sticks. Place the cauliflower steaks on the grill and cook them until they’re nicely golden, about 5 to 7 minutes per side. Once they’re done, spread a generous layer of hummus over each steak. Scatter the olives, chopped red pepper, and a sprinkle of nutritional yeast on top. Finally, use a spiralizer to turn the zucchini into ribbons and pile them on as a fresh, colorful garnish.

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Variations

Pair these steaks with a fresh salad or a side of couscous for a complete meal. A dollop of tzatziki or a squeeze of lemon juice can add a refreshing touch.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to keep the texture crisp. Avoid microwaving to prevent sogginess.

Frequently Asked Questions

How do I prevent the cauliflower steaks from falling apart on the grill?

Slice the cauliflower into thick steaks (1 1/2 to 2 inches) and handle them gently when flipping. Using a sturdy spatula helps keep them intact.

Can I cook the cauliflower steaks in the oven instead of grilling?

Yes, roast them at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until golden and tender.

What can I use instead of hummus if I don’t have any?

You can substitute with tahini, Greek yogurt, or a garlic aioli for a similar creamy texture.

Is nutritional yeast necessary, or can I skip it?

Nutritional yeast adds a cheesy flavor but is optional; you can leave it out or replace it with grated Parmesan if you eat dairy.

How do I make zucchini ribbons without a spiralizer?

Use a vegetable peeler or a mandoline slicer to create thin, ribbon-like strips of zucchini.

Can I prepare any parts of this recipe ahead of time?

Yes, you can slice the cauliflower steaks and chop the toppings ahead, but it’s best to grill and assemble just before serving.

What type of olives works best for this recipe?

Kalamata olives are preferred for their rich flavor, but you can use other brined olives if you prefer.

How do I store leftovers and reheat them?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to maintain texture.