Spicy Grilled Cauliflower Steaks
Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.
½ cup olive oil, plus more for grill
1 large head of cauliflower (about 2½ pounds)
2 canned chipotle chiles in adobo, finely chopped, plus 3 tablespoons adobo sauce
6 garlic cloves, finely grated
6 tablespoons sherry vinegar or red wine vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons Diamond Crystal or 1 tablespoon plus ½ teaspoon Morton kosher salt
2 tablespoons paprika
1 tablespoon dried oregano
Lemon wedges (for serving)
Prepare a grill for medium-low, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); clean and oil grates.
Remove toughest outer leaves from cauliflower (leave on any tender inner leaves). Trim stem to create a flat base. Holding cauliflower upright on stem, slice into 4 equal slabs to create steaks.
Stir chiles, adobo sauce, garlic, vinegar, molasses, salt, paprika, oregano, and remaining ½ cup oil in a medium bowl to combine.
Liberally brush sauce on one side of each cauliflower steak and place steaks, sauce side down, on grill. Brush second side with sauce. Grill cauliflower until charred and beginning to soften, 7–8 minutes. Turn, brush cooked side with sauce, and continue to grill until second side is charred and beginning to soften, 7–8 minutes. Turn again, move over indirect heat, and brush with remaining sauce. Cover grill and continue to grill steaks until tender (a paring knife should slide into centers of steaks with little resistance), 15–20 minutes.
Transfer cauliflower steaks to a platter. Serve with lemon wedges for squeezing over.