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Grilled Cauliflower Steaks with Corn Salsa

  • Author: Misfits Market


Late-summer grilling never tasted so good! Pair crunchy cauliflower with seasonal tomatoes, corn, and a piquant Mexican spice mix for a smoky, vegetarian-friendly main dish. Before long, you may replace “real” steak with this version in your meal rotation.


  • 1 head of cauliflower
  • 3 tablespoons olive oil
  • 1 tablespoon Mexican seasoning*
  • Salt and pepper to taste
  • 3 ears of corn, shucked
  • 1 cup cherry tomatoes, quartered
  • 1/2 small red onion, diced
  • 1/4 cup cilantro, chopped
  • Juice from 2 limes

*If you don’t have Mexican-style or taco seasoning on hand, you can create your own by combining:

  • 4 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onion
  • 1 teaspoon oregano
  • 1 teaspoon black pepper


  1. Slice corn kernels from the cobs and transfer to a medium mixing bowl. Add tomatoes, onions, and cilantro to the mixing bowl and sprinkle with freshly-squeezed lime juice, salt, and pepper. Toss gently and set aside.
  2. Rinse the head of cauliflower and dry thoroughly. Using a large, sharp knife, slice the head into 1- to 2-inch thick “steaks.” Be sure to cut lengthwise from the florets to the stem.
  3. Preheat a grill pan to medium-high heat.
  4. In a small bowl, combine olive oil, Mexican seasoning, salt, and pepper. Cover steaks with the oil-seasoning mix, rubbing the mixture into the florets’ nooks and crannies.
  5. Place seasoned cauliflower steaks on the pan and cook for 3 minutes or until grill marks darken. Flip and cook for an additional 3 minutes and repeat until all pieces are cooked through.
  6. When ready to serve, top steaks with the corn salsa mixture.