Best 3 Grilled Cauliflower Steak Burgers Recipes

**Grilled Cauliflower Steak Burgers: A Plant-based Delight**

In the realm of plant-based cuisine, cauliflower continues to shine as a versatile and delicious ingredient. With its mild flavor and firm texture, cauliflower transforms into a succulent steak burger that rivals its meaty counterpart. This article presents a collection of grilled cauliflower steak burger recipes that cater to diverse dietary preferences and culinary skills. From classic grilled burgers with smoky barbecue sauce to vegan and gluten-free options, these recipes offer a delightful symphony of flavors and textures. Embark on a culinary journey as we explore the tantalizing world of grilled cauliflower steak burgers.

Let's cook with our recipes!

GRILLED CAULIFLOWER STEAKS

Grilled Cauliflower Steaks image

Cutting cauliflower into "steaks" and grilling them not only gives a flavorful, caramelized, and smoky taste, the presentation is lovely! A delicious change from boring old steamed cauliflower! I like my cauliflower a little on the firm side, so add a few extra minutes if you like it softer.

Provided by France C

Categories 100+ Everyday Cooking Recipes Vegan

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon brown sugar
½ teaspoon chili powder
1 pinch ground black pepper to taste
2 large heads cauliflower
2 tablespoons minced cilantro

Steps:

Preheat grill to medium-high heat and lightly oil the grate.
Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 27.5 g, Fat 14.1 g, Fiber 12.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 712.9 mg, Sugar 11.3 g

GRILLED CAULIFLOWER STEAKS

Grilled Cauliflower Steaks image

Grilled Cauliflower Steaks with honey, lemon, and toasted walnuts are a delicious grilled vegetarian dinner or side dish. A low-carb recipe!

Provided by Erin Clarke / Well Plated

Categories Main Course Side Dish

Time 25m

Number Of Ingredients 10

Ingredients

2 large heads cauliflower
2 tablespoons olive oil
2 lemons (zested and juiced)
2 cloves garlic (finely minced)
1 teaspoon honey (use agave to make vegan)
2 teaspoons kosher salt (divided)
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
1/4 cup chopped toasted walnuts
Lemon wedges (for serving)

Steps:

Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, and honey.
Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon-olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.

Nutrition Facts : ServingSize 1 (of 6), Calories 126 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 426 mg, Fiber 6 g, Sugar 5 g

GRILLED CAULIFLOWER STEAKS

Grilled Cauliflower Steaks image

To enjoy the full-range of cauliflower in one dish, from raw and snappy to caramelized and tender, cut a head into slabs and grill only one side. Flat sides beget more charring than florets because they provide more direct contact with the grill. To ensure the cauliflower doesn't dry out, grill just one side. The tops will remain juicy and sweet, while the undersides will become deeply browned and nutty. Before grilling, any small bits of cauliflower that would fall through the grates are added raw to a lively sauce of dill, lime juice, chile and peanuts. Feel free to swap in another sauce you like on cauliflower or grilled dishes, like buffalo, parsley-olive or a nutritional yeast dressing.

Provided by Ali Slagle

Categories dinner, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 small heads cauliflower, stems trimmed (about 1 ½ pounds)
1/4 cup extra-virgin olive oil, plus more for drizzling and greasing the grates
Kosher salt
1/2 cup finely chopped dill fronds and stems
3 tablespoons lime juice (from 2 limes)
1 fresh chile, such as serrano or Fresno, seeded if desired, finely chopped
3 tablespoons roasted, salted peanuts, coarsely chopped

Steps:

Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It's OK if they don't stay together.) Transfer large pieces that won't fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.

Tips:

Choose the right cauliflower: Look for heads of cauliflower that are firm and have a tight, compact floret structure. Avoid heads that have any signs of bruising or yellowing.

Slice the cauliflower steaks evenly: This will help them cook evenly. Aim for slices that are about 1-inch thick.

Marinate the cauliflower steaks for at least 30 minutes: This will help them absorb the flavors of the marinade.

Grill the cauliflower steaks over medium-high heat: This will help them get a nice sear without burning. Cook the steaks for about 5-7 minutes per side, or until they are tender and slightly charred.

Serve the cauliflower steaks immediately: They are best enjoyed when they are hot and fresh off the grill.

Conclusion:

Grilled cauliflower steak burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrients, and they are perfect for a summer cookout or a weeknight meal. With a little planning and preparation, you can easily make these burgers at home. So next time you're looking for a new and exciting way to enjoy cauliflower, give these grilled cauliflower steak burgers a try.