Grilled Cauliflower Steak with Tomato Relish

Give the cauliflower steaks a quick brine before tossing them on the grill.
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  • Level: Easy
  • Total: 1 hr 10 min (includes marinating time)
  • Active: 30 min
  • Yield: 4-6
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1 head cauliflower sliced into four 1/2-inch steaks, stem intact (about 1 1/2 pounds)

Kosher salt

1/4 cup red wine vinegar

2 tablespoons sugar

1 1/2 teaspoons crushed fennel seeds

2 plum tomatoes, diced

Extra-virgin olive oil, for brushing


  1. Put the cauliflower slices in a large resealable plastic bag or baking dish. Dissolve 3 tablespoons kosher salt in 5 cups water and pour over the cauliflower. Set aside for 45 minutes.
  2. Meanwhile, simmer the vinegar, sugar, fennel seeds and 1/4 teaspoon salt in a small saucepan over medium heat for 5 minutes. Add the tomatoes and cook, stirring, until soft, about 2 minutes more. Set aside.
  3. Preheat an outdoor grill or grill pan over medium heat.
  4. Drain the cauliflower and pat dry. Brush with extra-virgin olive oil and grill, covered, until lightly charred and crisp-tender, about 6 minutes per side. Serve the tomato relish over the steaks.