At a glance
Cut a large cauliflower into 1 inch steaks through the core, brush them with olive oil, smoked paprika and cumin, and smoke them at 275°F for 1 to 1 1/2 hours until the stem is tender. Sear them for charred edges and finish with lemon tahini sauce and parsley.
Smoked cauliflower steaks are a showstopping vegetarian main and a great side for any barbecue. Cauliflower soaks up smoke and spice beautifully, the edges caramelize, and the thick slices hold together well on the grill. A creamy lemon tahini sauce makes them feel like a restaurant dish.
Cutting cauliflower steaks
The core holds each steak together, so leave it intact and cut straight down through the center of the head. The middle slices make the best steaks. The rounded sides fall into florets, which you can smoke alongside them. It is the same technique we use for smoked cabbage steaks.
Seasoning
Smoked paprika and cumin pair beautifully with cauliflower and the smoke. Use plenty of oil, because cauliflower is dry and needs fat to brown and stay tender. Our smoked butter is a rich alternative.
Recipe
Smoked Cauliflower Steaks
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min
- Makes
- 2 to 4 servings
- Smoker 275°F (135°C)
- About 1 to 1 1/2 hours
- Optional sear over high heat
Ingredients
Cauliflower
- 1 large head of cauliflower
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Lemon tahini sauce
- 1/4 cup (60 g) tahini
- 2 tbsp lemon juice
- 1 small garlic clove, grated
- 3 to 4 tbsp cold water
- Pinch of salt
To finish
- Chopped parsley
- Toasted pine nuts or pomegranate seeds (optional)
Equipment
- Smoker
- Sheet pan or wire rack
- Pastry brush
Method
- Trim the leaves and the bottom of the stem, leaving the core intact. Stand the cauliflower on its base and cut 2 or 3 steaks about 1 inch (2.5 cm) thick through the center.
- Mix the olive oil and spices and brush it all over the steaks. Toss any loose florets in the leftover oil.
- Heat the smoker to 275°F (135°C) with apple, cherry or pecan.
- Smoke the steaks and florets on a rack for 1 to 1 1/2 hours, until a knife slides easily into the stem.
- For charred edges, sear over high heat for 1 to 2 minutes per side.
- Whisk the tahini, lemon juice, garlic and salt, adding water until it is smooth and pourable.
- Drizzle the steaks with the tahini sauce and finish with parsley and pine nuts or pomegranate seeds.
Notes
- A large head usually gives two or three good steaks. Smoke the loose florets alongside them.
- Brush with a little more oil halfway through if the edges look dry.
Serving ideas
- As a vegetarian main with herby grains or flatbread.
- Alongside smoked meats as a lighter side.
- With chimichurri or smoked hot sauce in place of the tahini.
Frequently asked questions
How long does it take to smoke cauliflower steaks?
About 1 to 1 1/2 hours at 275°F, until a knife slides easily into the stem.
Why did my cauliflower steaks fall apart?
They were probably cut from the side of the head, where there is no core to hold them. Use the center slices for steaks.
Can I smoke a whole cauliflower?
Yes. Rub it with spiced oil and smoke it at 275°F for about 2 to 2 1/2 hours, until tender in the center.