Grilled cauliflower steaks

Grilled cauliflower steaks

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / people: 287 kcal
, Fat: 22 g
, Carbohydrate: 13 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Charcoal/gas/electric grill:

1 cauliflower (approx. 1.2 kg), cut into slices approx. 2 cm thick
2tbsp olive oil
¼tsp salt


2tbsp lemon juice
3tbsp olive oil
2tbsp tahini
1 garlic clove, pressed
1tsp ras el hanout
¼tsp salt
100g apricots, diced
1tbsp black sesame seeds

Herb yoghurt

90g plain yoghurt
½bunch coriander, roughly chopped
salt to taste

To serve

150g cherry tomatoes, diced
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How it's done

Charcoal/gas/electric grill:

Brush both sides of the cauliflower with oil, season with salt. Grill the cauliflower over/on a medium heat (approx. 180°C) for approx. 10 mins. on each side.


Combine the lemon juice, oil, tahini and garlic, season. Mix in the apricots and sesame seeds.

Herb yoghurt

Mix the yoghurt and coriander, season with salt.

To serve

Drizzle the dressing over the cauliflower, top with the herb yoghurt and tomatoes.

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