Charred & Smokey Cauli Steaks

Die-hard Red Meat Lovers: please stop pelting nearby desk debris at the computer screen for the mere suggestion of using cauliflower for steaks.

No point denying it: these cauliflower steaks won’t replace your beef steak. They taste nothing like beef. They’re not trying to. They don’t have to. They’re not trying to be anything but themselves, because they know that you’ll fall head-over-heels in love with them simply for being exactly who they are. Which is flavor-licious melt-in-your-mouth awesomeness that you’ll want to eat all the time, and make other fellow carnivores see the light as well.

And what does it cost you to try one of these delectable bad boys? Some pocket change. A sparse smattering of calories. No unhealthy fat or cholesterol.

Bet you never heard that said about a steak before.

Charred Chipotle Cauliflower Steaks with Lemon Garlic & Cilantro

1 large whole cauliflower head, greens removed

2 Tbsp olive oilchili and lemon

¼ lemon plus zest

¼ lime plus zest

2 garlic cloves, pressed

1 tsp smoked paprika

1 tsp smoked chipotle powder

1 tsp salt

½ tsp cracked black pepper

¼ cup fresh cilantro, chopped, for garnish

Lime wedges, for garnish


In a small bowl, create a baste by squeezing out the juice of the lemon wedge and lime wedge (reserve the pressed lemon and lime wedges for use again shortly). Whisk in the olive oil and pressed garlic, and set the baste aside.

In another small bowl, create a steak rub by combining the paprika, chipotle, salt and pepper. Grate some of the left over zest from the pressed lemon and lime wedges and add this to the steak rub mixture. Combine everything well and set aside.

Cut the cauliflower head vertically into 4 or 5 steaks, each about 1inch thick. Line a flat baking sheet with parchment paper and lay out the cauliflower steaks.

Preheat the oven to 375 degrees F and pre-heat a griddle pan on the stove. Brush the top side of each cauli steak with the baste and then spread a good layer of steak rub over top. Place the seasoned side of the steaks down on to the heated griddle pan, and quickly baste and season the top exposed side while the bottom side is cooking. Grill each side for about 6 minutes, and then place the charred cauli steaks back onto the baking sheet. Cover the baking sheet with aluminum foil.

Place the baking sheet in the oven and bake the charred cauli steaks for about 25 minutes, so that the insides becomes softened and caramelized.

Carefully place each steak on a plate. Sprinkle over with chopped cilantro and garnish with a lime wedge.

Nutrition Facts per Serving: 87 calories/4g fat/7g total carbs/3g dietary fiber/2g protein


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