5 from 2 votes
Grilled Cauliflower Steaks with Herbed Yogurt, Toasted Almonds and Chili Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Grilled just long enough for the cauliflower to soften up a bit and take on perfectly charred edges, these "steaks" are laid atop a creamy spread of tangy yogurt swirled with a herbacious garlic infused olive oil.  The cauliflower steaks are then topped with crispy red radishes, crunchy toasted almonds and more fresh herbs before being dotted with drops of spicy Sriracha chili sauce.

Course: Main Course, Side Dish
Cuisine: American
Servings: 2
Calories: 282 kcal
  • 1 head cauliflower, leaves removed
  • 4 tablespoons herbed olive oil, divided, *recipe below
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 radishes, washed and thinly sliced
  • 1/4 cup sliced almonds
  • 1/2 cup plain greek yogurt
  • Sriracha or your favorite chili sauce
  • Several sprigs each of fresh herbs, I used thyme, tarragon and oregano
  • 3 cloves garlic, minced
  • 1 cup extra virgin olive oil
  1. Start by preparing the herbed olive oil.

    Wash and dry the herbs then strip the leaves from the woody stems and roughly chop any large leaves.  Set aside a few leaves for finishing the dish.  Put the herbs, minced garlic and olive oil in a small pan and heat over a medium flame.  Once the oil is hot and just beginning to bubble turn off the heat and let it sit.

    To toast the almonds, spread them in a single layer in a skillet, cast iron if you have it, and heat over a medium high flame for about 3 minutes, stir and continue to cook another minute or so until they are golden brown.  Watch carefully as they burn quickly.

    Preheat the grill to medium high.

    Slice the cauliflower into roughly 1" steaks trying to get the stem in as many steaks as possible, as this will help hold the steaks together.  Rub steaks and remaining florets with about 2 tablespoons herbed oil and sprinkle with salt and pepper.

    Place the cauliflower on the grill and cook about 8-10 minutes per side, remember to check the smaller florets to ensure they don't burn.  Remove the cauliflower from the grill once it is tender and slightly charred.

    While the cauliflower is cooking, spread the yogurt on two plates and drizzle with a little of the herbed olive oil.  Once the cauliflower is ready, place it on top of the herbed yogurt. Scatter the sliced radishes and almonds over the cauliflower and sprinkle with the remaining herbs.  Dot Sriracha over the top.