Corona Virus Update

Why Sign Up?

  • Save recipes
  • Build shopping lists
  • Get personalized food recommendations based on your food and diet preferences
  • Access your shopping list and recipes on your mobile device
  • Manage email preferences
  • Comment and rate recipes
Previous Next

For the Love of Cooking!

Recipes and Resources for Making Great Food



Grilled Cauliflower Steaks Recipe

My Recipe Box

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Shopping List

Grilled Cauliflower Steaks

Rate this Recipe

Serves 4 | 


1 head cauliflower, stem end trimmed then sliced into 1/2-3/4 inch thick “steaks"
1/4 cup olive oil
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne, (optional)
Sea salt and freshly ground black pepper, to taste
1 1/2 cups raw unsalted cashew pieces, soaked in filtered water 6-8 hours
1 heaping tablespoon nutritional yeast
Juice of 1/2 lemon
3/4 cup water
1/4 teaspoon sea salt
3 green onions, sliced
1/4 cup loosely packed chopped fresh herbs


  1. Wash and trim the cauliflower, place the stem end down on a cutting board and cut 1/2 - 3/4 inch thick “steaks.” The best cuts will come from the center, some of the florets will fall apart but season and grill them along with the steaks.
  2. Combine the seasonings for the dry rub in a small bowl. Brush each cauliflower steak and any extra pieces with olive oil on all sides, then sprinkle generously with the dry rub.
  3. Heat a skillet or a grill to medium high, add an additional tablespoon or two of olive oil to the skillet or lightly oil the grill then cook each steak 5-6 minutes on each side until they are fork tender and lightly browned.
  4. While the cauliflower is grilling combine the cashew sauce ingredients in a blender. Blend until smooth stopping to scrape down the sides a few times in the process.
  5. Plate the grilled cauliflower steaks and top with a dollop of cashew sauce, garnish with sliced green onions and chopped fresh herbs. An impressive and easy center of plate entree. Serve with wild rice and a fresh green salad for a complete meal.
  6. Note:
  7. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Main
view disclaimer
In no event shall Jensen's Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

More Vegan Recipes:

Rate this Recipe


Please Log in to comment

The comments section is here to help you have a great cooking experience. Keep that in mind and be on your best behavior as you chime in. Comments will be monitored and removed if off-topic, rude, or hurtful.



Please Log in to comment
See Other Recipes Like This