Grilled Cauliflower Steaks with Pesto

Why These Grilled Cauliflower Steaks with Pesto Are My Go-To Summer Dinner

I first made these grilled cauliflower steaks with pesto on a hot July evening when I wanted something light but satisfying. The smoky char from the grill gives the cauliflower a deep flavor, while the fresh basil oil keeps it bright and garlicky. It’s an easy summer recipe that feels like a real dinner, not just a side dish.

What Makes This Healthy Cauliflower Recipe So Good

• The pesto does double duty as a marinade and a sauce, so you only need one bowl.
• Cauliflower steaks get a beautiful char that contrasts with the creamy interior.
• It’s a healthy cauliflower recipe that’s naturally vegan and nut-free.

Key Ingredients for Grilled Cauliflower Steaks with Pesto

• Basil: Fresh basil is essential for the pesto’s bright flavor. Dried basil won’t work here. Look for bunches with vibrant green leaves and no wilting.
• Cauliflower: Choose a small, compact head for steaks. Larger heads can be cut into steaks too, but the outer florets may be more prone to breaking off. The stem should be firm and fresh.
• Olive oil: Use a good-quality extra-virgin olive oil for the pesto. It’s the main fat and contributes to the flavor. A mild or medium-intensity oil works best.

Kitchen Tools for Grilled Cauliflower Steaks

• Food processor or blender (for the pesto)
• Outdoor grill or grill pan (for cooking the steaks)
• Basting brush (to apply pesto)
• Sharp chef’s knife (for cutting the cauliflower)

Tips for Perfect Grilled Cauliflower Steaks Every Time

When cutting the cauliflower into steaks, start from the stem end and slice straight through the core. This helps the steaks hold together on the grill. If the outer florets fall off, just grill them alongside. They’ll taste just as good.

Brush the pesto on both sides generously. Grill over medium heat, not high, so the inside cooks through without burning the outside. The steaks are done when they’re tender but still have a little bite.

How to Make the Best Vegan Pesto for Grilled Vegetables

For a smoother pesto, add the olive oil in a slow, steady stream while the food processor runs. This helps the oil emulsify with the basil, giving you a creamy sauce instead of a separated one. Taste and adjust salt and pepper. The pesto should be well-seasoned because it’s the only seasoning on the cauliflower.

If your pesto is too thick, add a tablespoon of water or lemon juice to thin it. To get nice grill marks, place the steaks on a clean, oiled grill grate and don’t move them for the first 2 minutes.

Easy Variations for Grilled Cauliflower Steaks with Pesto

If you want a bit of heat, add a pinch of red pepper flakes to the pesto. You can swap the basil for cilantro or parsley for a different flavor. For a more substantial meal, top the steaks with crumbled feta or a poached egg. To make it a sandwich, tuck a steak into a crusty roll with extra pesto and arugula.

What to Serve with Grilled Cauliflower Steaks

Serve these cauliflower steaks as a main course with a side of crusty bread to soak up any extra pesto. A simple green salad with lemon vinaigrette balances the richness. For a heartier meal, pair them with grilled chicken or a grain like farro.

How to Store Leftover Grilled Cauliflower Steaks

Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Keep the pesto separate if possible, or the steaks will get soggy.

Can You Freeze Grilled Cauliflower Steaks with Pesto?

The pesto freezes well for up to 3 months. Pour it into an ice cube tray, freeze, then pop the cubes into a freezer bag. The grilled cauliflower steaks don’t freeze well. They become mushy when thawed, so it’s best to freeze only the pesto.

Best Way to Reheat Grilled Cauliflower Steaks

To reheat the steaks, place them on a hot grill or in a cast-iron skillet over medium-high heat for 1-2 minutes per side. This restores some of the char. Avoid the microwave, which makes them soggy.

Grilled Cauliflower Steaks with Pesto FAQs