Grilled Cauliflower & Herb Sauce


Grilled Cauliflower & Herb Sauce

Cauliflower is my husband's favorite vegetable, so of course I had to find a creative way to make it on the grill and serve it as a complete meal. Vegetarians and meateaters alike can enjoy this juicy, hearty “vegetable steak” at any occasion!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4


  • 1/2 cup parsley leaves
  • 1/2 cup basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup mint leaves
  • 2 cloves garlic
  • Lemon juice from 2 lemons
  • 1 cup extra virgin olive oil
  • 1 large cauliflower head
  • Salt
  • 1 teaspoon red pepper chili flakes
  • 1 tablespoon whole grain mustard
  • 2 cups quinoa
  • Truffle oil or salt (for garnish)


The Sauce

  1. In blender, pulse parsley, basil, cilantro, mint, garlic, and lemon juice with ½ cup of olive oil. Set aside. The sauce can be made ahead of time and stored in refrigerator in airtight container.

The Cauliflower

  1. Cut off cauliflower stems, then place heads cut-side down and slice into 1-inch-thick slices. You should have about 8 slices.

  2. In large shallow pan, place cauliflower slices and add salt.
  3. Add boiling water and let sit for 5 minutes.  
  4. While cauliflower is boiling, in small bowl, whisk ½ cup olive oil, red pepper chili flakes, and whole grain mustard.  

  5. Drain cauliflower and set aside.  
  6. Turn grill on to start warming up.  
  7. Using pastry brush, apply oil, pepper, and mustard mixture onto cauliflower slices.  
  8. Working in batches, grill cauliflower slices.
  9. Sear oil mixture as needed.  
  10. Grill cauliflower for 3-4 minutes on each side until golden brown.  

  11. Serve 2 cauliflowers per plate, and garnish with truffle oil or salt and green herb sauce, and side of cooked quinoa.

Bon appétit!