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Grilled Cauliflower & Herb Sauce


Grilled Cauliflower & Herb Sauce

3 from 1 vote
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!
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 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

  • 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

  • Cut off cauliflower stems, then place heads cut-side down and slice into 1-inch-thick slices. You should have about 8 slices.
  • In large shallow pan, place cauliflower slices and add salt.
  • Add boiling water and let sit for 5 minutes.  
  • While cauliflower is boiling, in small bowl, whisk ½ cup olive oil, red pepper chili flakes, and whole grain mustard.  
  • Drain cauliflower and set aside.  
  • Turn grill on to start warming up.  
  • Using pastry brush, apply oil, pepper, and mustard mixture onto cauliflower slices.  
  • Working in batches, grill cauliflower slices.
  • Sear oil mixture as needed.  
  • Grill cauliflower for 3-4 minutes on each side until golden brown.  
  • Serve 2 cauliflowers per plate, and garnish with truffle oil or salt and green herb sauce, and side of cooked quinoa.

Bon appétit!