Teriyaki Cauliflower Steaks

Serves: 4 Prep: 45_mins Cook: 10_mins


Even meat eaters will find it hard not to love this recipe. Simply chop a cauliflower into steaks and marinate with our teriyaki sauce. Grill them until lightly charred and serve alongside our fresh herby dressing.

Packed with vibrant flavours, these Teriyaki Cauliflower Steaks are the perfect midweek meal or if you want to impress guests over the weekend.


1-2 heads cauliflower

240ml Jar Biona Organic teriyaki stir fry sauce

4 tablespoons sesame seeds

3 tablespoons Biona Organic olive oil

2 tablespoons Biona Organic coconut sugar

1 teaspoon pink salt

2 tablespoons lemon zest

1 teaspoon Biona Organic Lemon Juice

1/2 cup cilantro chopped finely


  1. Preheat the grill to a medium heat.
  2. Slice the cauliflower heads into 1/2 inch slices. Place on a baking dish and pour the teriyaki sauce over the steaks and carefully toss the steaks to coat. Let them sit at room temperature while preparing the rest of the dish.
  3. Pour the sesame seeds into a small sauté pan and heat to medium high. Toast the seeds for 3 minutes or until lightly browned and fragrant, shaking the pan often so the seeds don’t burn. Set aside to cool.
  4. In a small bowl, add the olive oil, coconut sugar, pink salt, lemon zest and lemon juice with the coriander and mix well. Set aside.
  5. Place the cauliflower under the grill and baste with the reserved teriyaki sauce. Grill for 3-4 minutes on each side or until the cauliflower is cooked to your preference.
  6. Place on a serving platter and drizzle with the gremolata and top with sesame seeds. Serve immediately.

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