BBQA cauliflower steak needs two things: enough core to hold the florets together, and enough cooking time to soften that core. Dark grill marks alone do not tell you whether the centre is ready. This guide focuses on thick slices cooked on a conventional gas or charcoal barbecue.
Cut through the core, not around it
Choose a firm head with tightly packed florets. Wash it under running water before cutting; FDA guidance advises against soap or produce detergent. Remove the outer leaves and trim only the dry end of the stalk. Keep the central core intact.
Stand the cauliflower securely on its trimmed base. Cut down through the centre, then cut parallel slices about 2 cm (¾ inch) thick, keeping a section of core in each. Use a stable board and a sharp knife; do not try to hold a wobbling head in mid-air.
Expect the outer sections to separate into florets. That is normal, not a failed cut. Count the intact slices before deciding how many people they will serve. For a platter, arrange steaks and cooked florets together rather than promising one perfect steak per guest.
Set out the equipment before lighting
Have a broad metal spatula, a clean serving platter, a small knife for checking tenderness and a grill-safe basket or tray for loose florets. Tongs are useful for many vegetables, but a wide spatula supports more of a cauliflower slice during a turn.
Our suggested simple seasoning is a thin coating of olive oil, salt and black pepper. Add lemon and chopped parsley after cooking. Keep a little space around each slice so you can slide the spatula underneath without knocking its neighbour.
Use medium heat and check the thickest part
Preheat and clean the cooking grate according to your barbecue's instructions. Weber's vegetable guide gives 200–230°C (392–446°F) direct heat and roughly 16–20 minutes for 2 cm cauliflower steaks. Treat that as a planning range: the density of the core and your grill's actual heat can change the finish time.
Place the oiled slices over direct heat and close the lid. Check the underside partway through cooking; when browned, support the entire slice and turn carefully. Near the end of the suggested range, insert a small knife into the thick central stalk. Look for easy penetration, not just browned edges.
If the outside is already dark but the core is firm, move the slice to a cooler area away from direct heat and continue with the lid closed, checking regularly. This is a practical adjustment, not a reason to keep charring the same surface. Remove individual slices as they become tender.
Give loose florets their own cooking space
Do not balance small pieces across wide grate gaps. Put them in a grill-safe basket or tray, following the accessory's placement instructions. Weber's guide lists about 30 minutes over indirect heat at 190–230°C (374–446°F) for 3 cm florets. If you want both cuts ready together, start the florets earlier and check each batch independently.
Finish as a meal, not just a grill mark
For a simple plate, add the warm cauliflower to cooked lentils, dress with lemon and olive oil, and scatter parsley over the top. For a sharing platter, serve it with grilled bread and a bowl of sauce on the side. These are BBQ Stories serving suggestions, so adjust quantities and seasoning to your table.
Use clean utensils for the finished vegetables and keep them separate from equipment used for raw meat. If preparing the cut vegetables ahead, refrigerate them. Our bread and broccoli guides, linked below, offer two useful next steps for a vegetable-led barbecue.
Sources & further reading
- https://content-images.weber.com/downloads/Grill-Skill-vegetable-and-plant-based-bbq-guide.pdf
- https://www.weber.com/cms-remote-assets/2024-Vegetarian-Barbecue.pdf
- https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely
- https://bbqstories.com/originals/how-to-grill-bread
- https://bbqstories.com/originals/how-to-cook-broccoli-on-bbq
Prepared with AI assistance.