Thick-cut cauliflower steaks charred to perfection and brushed with a Chardonnay-infused BBQ glaze—rich, flavorful, and totally satisfying.
Ingredients
- 1 large head of cauliflower
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Ingredients for the Chardonnay BBQ Glaze
- ¾ cup Chardonnay
- ½ cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne (optional)
Directions
Prep the Cauliflower:
Remove the leaves and trim the stem, keeping the core intact. Slice the cauliflower into ¾- to 1-inch thick “steaks” (you should get 2–3 good ones from the center; the rest can be grilled as florets).
Preheat the Grill:
Heat your grill or grill pan over medium heat. Oil the grates well to prevent sticking.
Make the Glaze:
Combine all glaze ingredients in a small saucepan. Simmer over medium heat for 8–10 minutes until slightly thickened. Set aside.
Season & Grill the Cauliflower:
Brush cauliflower steaks with olive oil, and season with salt and pepper. Grill for about 5–6 minutes per side, or until tender and nicely charred. During the last few minutes, brush generously with the BBQ glaze on both sides.
Serve:
Transfer to a platter, brush with extra glaze, and sprinkle with fresh herbs like parsley or chives.
Pairing Tip: The slight sweetness and char from the glaze are perfect with a creamy or lightly oaked Chardonnay—it highlights the wine’s citrus and vanilla notes without overpowering it.