Cauliflower has a well-earned reputation as a versatile ingredient, but when it's sliced into thick steaks, rubbed with spices, and grilled until golden and tender, it becomes something truly memorable. The edges crisp up over the heat while the center turns buttery and rich. It's the kind of transformation that only fire—or a really hot grill pan—can deliver.
This recipe leans into bold Middle Eastern flavors with a spice blend of cumin, coriander, turmeric, and cinnamon that complements cauliflower’s earthiness without overwhelming it. A bright yogurt sauce with lemon, parsley, mint, and garlic cools things down and rounds everything out. Served over a bed of sauce, each steak is layered with contrast—smoky and creamy, savory and fresh.
It’s a standout option for a plant-based dinner, hearty enough to anchor the meal without needing to compete for attention. Grill a few extra steaks and you’ve got lunch ready for the next day, too.
Customizing This Dish
- Yogurt alternatives: Use a thick plant-based yogurt (like coconut or cashew-based) for a dairy-free version. Or, trying mixing some fresh herbs into some toum.
- Spice adjustments: Aleppo pepper adds a gentle heat, but it can be left out or replaced with smoked paprika or cayenne depending on your heat tolerance.
- Herb swaps: No mint or parsley on hand? Try cilantro or dill for a different herbal direction.
- Add protein: Serve with a side of spiced chickpeas, grilled halloumi, or a scoop of hummus for extra substance.
- Oven option: If grilling isn't possible, roast the cauliflower steaks at 425°F on a parchment-lined baking sheet for 20–25 minutes, flipping halfway through.
What to Serve with This Dish
These cauliflower steaks work beautifully as the centerpiece of a meal. Try pairing them with:
- Warm flatbread or pita
- Herbed couscous, bulgur, or freekeh
- Roasted carrots or sweet potatoes
- A simple tomato-cucumber salad, like our çoban salatası
- Pickled onions or olives for a salty, briny contrast
Storing and Reheating Leftovers
Store leftover cauliflower steaks and yogurt sauce separately in airtight containers. The cauliflower will keep well for up to 4 days in the refrigerator. To reheat, place the steaks in a 375°F oven or toaster oven for 10–12 minutes until warmed through and edges are crisped again. The yogurt sauce can be used cold, stirred before serving, or brought to room temperature for a smoother texture. Avoid microwaving the yogurt sauce, as it may separate.
Grilled Cauliflower Steaks with Herbed Yogurt Sauce
- Grill or grill pan
For the Cauliflower Steaks:
- 2 large heads of cauliflower
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp Aleppo pepper or crushed red pepper flakes (optional)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- Extra herbs and lemon wedges for garnish
For the Herbed Yogurt Sauce:
- 1 cup plain whole milk yogurt (Greek or regular)
- 2 tbsp lemon juice (plus more to taste)
- 1 - 2 garlic cloves, finely grated or minced
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh mint
- 2 tbsp olive oil
- Salt and pepper to taste
- Combine the yogurt, lemon juice, garlic, parsley, mint, olive oil, salt, and pepper in a small bowl. Stir until smooth and taste for seasoning. Adjust with more lemon juice or salt if needed. Set aside.
- Remove the outer leaves from each cauliflower head and trim the stem just enough so it can sit flat without falling apart. Using a large chef’s knife, cut each cauliflower from the top down into 2 thick steaks (about 1½ inches thick). You’ll get some florets from the sides—save these for another recipe.
- In a small bowl, mix together cumin, coriander, paprika, turmeric, cinnamon, Aleppo pepper (if using), salt, and black pepper.
- Brush both sides of the cauliflower steaks with olive oil, then rub the spice mixture all over them to coat evenly.
- Preheat a grill or grill pan over medium heat. Lightly oil the grates if using an outdoor grill.
- Grill the cauliflower steaks for about 8–10 minutes per side, or until they’re deeply charred in spots and tender when pierced with a knife. If needed, tent with foil during the last few minutes to help steam them through.
- Spoon yogurt sauce onto plates or a serving platter, place grilled cauliflower steaks on top, and garnish with extra herbs and a drizzle of olive oil. Serve with lemon wedges.
- To make this recipe in the oven, preheat to 425°F and arrange the seasoned cauliflower steaks on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping once halfway through, until the edges are golden and the centers are tender. For extra browning, switch to broil for the last 2–3 minutes.
