Blackened Cauliflower Steaks
on May 15, 2025, Updated Jun 17, 2025
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Crispy Cajun blackened cauliflower is a flavorful and substantial vegetarian main course option for summer cookouts.
Cross-sections of the whole head of cauliflower make for a dramatic vegetarian entrée. Coated with a Cajun-inspired blackened rub, they have a whole lot of presence on the plate. The rub takes minutes to pull together, and the rest of the recipe is basically slicing, seasoning, and grilling. If you are looking for a vegetarian main course that feels substantial, a grilled cauliflower steak is a great choice.
You could also roast this cauliflower, but it won’t get as charry and crispy as it does on the grill. Roast the cauliflower at 400 degrees for about 20 minutes, flipping the steaks halfway through the cooking.
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Serve blackened cauliflower steaks with other grilled vegetables, and some tropical fruit salsa for a colorful and healthy summer meal.
What's In This Post?
Ingredients
- Cauliflower – You will likely only get two or three cauliflower steaks from a head of cauliflower (see below for what to do with the extra cauliflower pieces!). You can easily double this recipe if you want to; as many “steaks” as you can fit on the grill is fine! Double the rub as well.
- Olive oil
- Blackened spice – The blackened spice rub contains garlic powder, onion powder, paprika (I used sweet paprika, but smoked is another option), dried thyme and oregano, cayenne pepper, and freshly ground black pepper. Brushing the cauliflower with oil first helps the spice rub adhere to the cauliflower. This rub works on other foods too, including grilled swordfish, chicken, and shrimp.
How to Make Grilled Blackened Cauliflower Steaks
- Make the rub: In a small bowl, combine the salt, garlic powder, onion powder, oregano, paprika, pepper, thyme, and cayenne. Mix well.
- Cut the cauliflower into steaks: Trim the stem of the cauliflower so that it sits flat on its base on the cutting board. Use a large, sharp knife to cut about an inch or two from one side of the cauliflower. This piece will fall apart into florets. Then, cut two or three 1-inch “steaks” from the middle, cutting through the core of the head. Continue slicing 1-inch-thick slices from the middle of the cauliflower. The other end of the cauliflower will also fall apart. Save the outer pieces and florets for another use (see other recipes for cauliflower florets below!).
- Season the cauliflower: Brush the cauliflower steaks with the olive oil on both sides. Sprinkle the blackening rub evenly on the cauliflower, rubbing it in.
- Grill the cauliflower steaks: Preheat the grill to high. Cook for 5 to 6 minutes, covered, until the bottom is browned and has nice grill marks. Flip and grill for another 5 to 6 minutes, until the cauliflower is tender and the exterior is crispy.
Kitchen Smarts
The cooking time is approximate; cauliflower may need another few minutes to become tender; you can flip them as needed so that one side doesn’t get overly browned as they cook.
- Serve: Serve warm or at room temperature with the lemon wedges. You can also pair it with a salsa or chutney of your choice.
What to Do with Leftover Cauliflower Pieces
Whenever you cut cauliflower steaks, there will be extra raw cauliflower crumbles and florets from the sides ready to be put to use in a different way. You can toss them with a bit of oil and the leftover blackening rub and just grill them in a grill basket along with the steaks.
Or toss them with olive oil, sprinkle them with salt, and roast them in a 400-degree oven for 25 minutes or so. Or use them in other recipes, such as Cauliflower Potato Salad or Roasted Cauliflower Salad with Tahini Dressing.
Storage and Leftovers
Leftover blackened cauliflower steaks can be kept in an airtight container in the refrigerator for up to 5 days. You can rewarm them on the grill or in the oven at 300 degrees for about 10 minutes until heated. You can also chop up leftover blackened cauliflower and add it to grain bowls or Deviled Egg Potato Salad.
What to Serve With Grilled Blackened Cauliflower Steaks
More Grilled Vegetables
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Blackened Cauliflower Steaks
Equipment
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
For the “Blackened” Seasoning:
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- Lemon wedges (for serving)
- Salsa of your choice (such as Tropical Fruit Salsa, Peach and Roasted Pepper Salsa, or Mango Salsa; optional)
Instructions
- In a small bowl, combine the salt, garlic powder, onion powder, oregano, paprika, pepper, thyme, and cayenne. Mix well.
- Trim the stem of the cauliflower so that it sits safely on the cutting board. Using a large, sharp knife, cut a “slice” about an inch thick from one side of the cauliflower (the outer part of the cauliflower will fall apart as you slice it; that’s ok). Continue slicing 1-inch-thick slices from the middle of the cauliflower. You will probably get three intact cauliflower slices, or “steaks,” from the middle of the cauliflower. The other end of the cauliflower will also fall apart. Save the outer pieces and florets for another use (see other recipes for cauliflower florets above!).
- Place the cauliflower steaks on a cutting board and brush them with the olive oil on both sides. Sprinkle the blackening rub evenly on all sides of the cauliflower, rubbing it in.
- Preheat the grill to high. Scrub the grill rack with a grill brush. Use grilling tongs to dip a wad of paper towels in some vegetable oil and use the oil-dipped paper towels to wipe down the grill rack.
- Place the cauliflower steaks on the grill. Cover the grill and cook for 5 to 6 minutes until the bottom is browned and has nice grill marks. Use a wide spatula to flip the steaks. Cover the grill and cook for another 5 to 6 minutes until grill marks appear on the second side and the cauliflower is tender. The cauliflower may need another few minutes to become tender; you can flip them as needed so that one side doesn’t get overly browned as they soften.
- Remove the cauliflower to a serving plate and serve warm or at room temperature with the lemon wedges and a salsa, if desired.
