Dinner Recipes

Barbecue Cauliflower Steaks

Barbecue sauce makes pretty much anything taste great — tangy-sweet, smoky, maybe a little spicy. These grilled cauliflower steaks are no exception. But we’ll let you in on a secret: it’s actually all the extras that make this dish such a keeper. (Shh!) Ranch dressing brings some creamy goodness; cilantro leaves, a pop of freshness; and lime juice, a bright, zippy contrast to the cauliflower’s char and smoke. Together, they add more dimension to the barbecue sauce’s flavorful nuances.

And did we mention how easy the prep is? You can whip up barbecue cauliflower steaks in 20 minutes or less — it’s just a bit of slathering, grilling, and garnishing. They’re the perfect side to chile shrimp skewers or dry-rubbed chicken … or pretty much anything with a bit of heat. But we love, love, love barbecue cauliflower steaks as a quick main with a side of grilled sweet corn. So summery!

(And yes, you can use both vegan barbecue sauce and vegan ranch to make it 100% plant-based.)

Barbecue Cauliflower Steaks



Barbecue Cauliflower Steaks


1 large cauliflower head
Grapeseed oil, for brushing
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
2 cups barbecue sauce
½ cup ranch dressing, for serving
2 Tbsp chopped cilantro leaves, for garnish
Lime wedges, for squeezing


  1. Preheat a grill or grill pan to high heat.

  2. Remove the leaves and lower stem of the cauliflower so that the head lies flat on a cutting board. Slice the cauliflower head into 1”-thick steaks.

  3. Lightly brush both sides of the steaks with grapeseed oil, season with salt and black pepper, and brush both sides with barbecue sauce.

  4. Place the steaks on the grill and cook, undisturbed, with the lid closed for 7 minutes. Halfway through, brush the exposed sides of the steak with more barbecue sauce.

  5. Flip the steaks, close the lid, and cook, brushing halfway through, for 7 to 8 minutes or until well charred and fork-tender.

  6. Transfer the cauliflower steaks to a serving platter. Brush with more barbecue sauce, drizzle with ranch dressing, and garnish with the cilantro leaves. Serve hot with a squeeze of lime juice.

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