Every Helping
Sign in

Dinner recipe · from the recipe book

Grilled Smoky Paprika Cauliflower Steaks

Thick cauliflower slabs grilled until charred and tender, brushed with smoky paprika garlic oil and finished with a bright parsley-caper drizzle.

Grilled Smoky Paprika Cauliflower Steaks

Ingredients

  • 1½ medium heads800 gCauliflowercut into 4 thick steaks through the core
  • 2½ tbsp36 gOlive oildivided
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 2 cloves6 gGarlicminced
  • ½ tsp1 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 1 tbsp10 gCaperschopped
  • 1½ tbsp20 gLemon juice

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean and oil the grates.
  2. Make the paprika oil: in a small bowl stir two-thirds of the olive oil with the smoked paprika, garlic, cumin, salt and black pepper.
  3. Brush both sides of the cauliflower steaks with the paprika oil, using all of it.
  4. Grill the cauliflower, covered, 6 to 8 minutes per side, until deeply marked and a knife slides easily into the core; move to cooler part of the grill if the edges char too fast.
  5. While the cauliflower grills, make the drizzle: stir the parsley, capers, lemon juice and the remaining one-third of the olive oil in a small bowl.
  6. Transfer the cauliflower steaks to a platter, spoon the parsley-caper drizzle over them and serve warm.

Allergens: none of the nine major allergens in the ingredients as written.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book