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
2 tbsp olive oil
¼ tsp salt


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

Herb yoghurt

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

To serve

150 g cherry tomatoes, diced
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How it's done

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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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