Weber Spiced Cauliflower Steaks on the Grill

Delicious roasted cauliflower topped with almonds and herbs on a white plate.

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This recipe comes straight from Weber’s recipe library: Spiced Cauliflower Steaks on weber.com. Weber lists it as serving four, with about 15 minutes of prep and 25 minutes on the grill. It uses a handful of pantry spices, one large cauliflower and no marinating time, and every ingredient is plant-based, so it works as a simple vegan main or a hearty side alongside whatever else is on the grill.

Cauliflower “steaks” are simply thick slices cut from the top of the head down through the base. Because the cuts run through the stem, the central core holds each slice together on the grate, and the flat faces pick up grill marks the way a steak does. Weber’s version adds two details worth copying: a few small cuts into the core so the thickest part cooks through at the same rate as the florets, and indirect heat with the lid closed rather than a fast scorch over the flames.

Why This Method Works

The recipe sets the grill up for indirect cooking over medium-high heat, 400-450°F (roughly 205-230°C), and preheats the sear grate for at least 10 minutes first. Cooking the slices next to the fire rather than over it, with the lid down, lets the heat reach the middle of a dense vegetable while the surface still marks and browns. Weber doesn’t spell out the reasoning, but the instruction to pierce the core and to judge doneness by tenderness rather than the clock points the same way: the goal is a slice that is tender all the way through, not just charred on the outside.

Ingredients

Quantities are Weber’s US measures. The metric figures in brackets are our own approximate conversions, not part of the original recipe.

For the spiced oil

  • 1/4 cup extra-virgin olive oil (about 60 ml), plus more for brushing
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

For the cauliflower

  • 1 large head of cauliflower, 2 to 2 1/2 pounds (about 0.9-1.1 kg), leaves removed and base trimmed
  • 2 tablespoons chopped fresh cilantro (coriander) leaves
  • 1 small red jalapeño or Fresno chile pepper, seeded and finely chopped

Method

  1. Stir the olive oil, salt, cumin, paprika, coriander, garlic powder and cayenne together in a small bowl.
  2. Set the grill up for indirect cooking over medium-high heat, 400-450°F (roughly 205-230°C). Put the sear grate on the indirect side and let it preheat for at least 10 minutes.
  3. Stand the cauliflower upright on a cutting board and slice it from the top down through the base into slices about 3/4 inch (roughly 2 cm) thick. Brush every side of each slice with the spiced oil. With the tip of a paring knife, make a few small cuts into the centre of the core of each slice.
  4. Lay the slices on the sear grate, close the lid, and grill over indirect medium-high heat until they are well marked and a knife pierces them easily. Weber estimates about 25 minutes, and the slices are turned once during that time.
  5. Move the cauliflower to a platter, brush with a little more of the oil, and season lightly with salt. Scatter the chopped cilantro and chile over the top.

Practical Notes

Go by tenderness, not time. The 25 minutes is Weber’s estimate. Heads of cauliflower vary in size and density, so start checking with the tip of a knife a little early. The recipe’s own test is that the cauliflower is well marked and tender when pierced.

Turn once. Weber’s method turns the slices a single time.

The sear grate is part of the recipe. Weber specifies preheating its sear grate. If your grill has no such accessory, the recipe doesn’t say what to substitute; a clean, thoroughly preheated cooking grate on the indirect side is the closest ordinary equivalent, but expect to check for doneness a little more often.

Is It Vegan?

As written, yes. The recipe contains olive oil, salt, ground spices, garlic powder, cauliflower, fresh cilantro and a fresh chile. There is no cheese in it, so the question of rennet or other animal-derived ingredients doesn’t arise, and no honey, butter, yoghurt, wine or Worcestershire sauce. If you plan to add a dip, dressing or sauce, check that it is vegan too, since many yoghurt-based sauces and some ready-made dressings are not. It is worth glancing at the label on the pre-mixed spices or garlic powder you use in case they contain additives.

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