Grilled Cauliflower Steaks with Kumquat Olive Relish

What is grilling? Does it have to happen outside? Why?

These are questions I often ask myself, especially since I’ve yet to be able to buy my dream grill (a Weber kettle drum charcoal grill) to begin my own grilling education. In the interim, I’ve read–in fact, I’ve written in my own cookbook–that you can replicate the effects of outdoor grilling with a cast iron skillet at home. Problem is, any time I’d ever done this I added oil to the skillet and whatever I was “grilling” ended up tasting like it was fried in oil, not grilled. What would happen if I heated my cast iron skillet until super hot and added food to it without any fat? Would that result in a more “grilled” flavor? I decided to give that a try with cauliflower steaks.

To make cauliflower steaks (as I blogged about once before), just slice cauliflower all the way down from top to bottom through the base until you have a few thick steaks.


Then, to grill them indoors, heat your cast iron skillet until holding your hand over it hurts, and drop the steaks in without any fat.


I sprinkled them with some salt and waited. What would happen?

Well the apartment started to smell good; it was that good smoky smell you get when you grill, not that greasy smell you get when you fry in oil. I flipped the cauliflower over when it got some color, sprinkled the other side with salt, and continued cooking this way, monitoring the heat, until a knife went through the cauliflower easily. (If the steaks are coloring faster than they’re cooking through, you can cover the pan for a bit.) Behold: grilled cauliflower steaks.


For those of you on diets, this is an excellent thing to do because you develop lots of flavor without adding any fat. You can add the fat later by way of a condiment. I had some kumquats from the farmer’s market:


So I sliced them (seeded them in the process) and tossed them in a bowl with slightly chopped kalamata olives, red onion, parsley, salt, pepper, olive oil and a splash of vinegar (white wine, if I remember correctly). (Do it to taste.)


This is powerful stuff: it’d be equally good on fish or chicken or really anything you want to pep up with bright, acidic flavor.

As it was, I used it to pep up my grilled cauliflower steaks.


And man, there was so much flavor going on considering how little fat I used.

Now that I understand how to grill indoors, I’ve been grilling lots of stuff. Bread for that spring pea toast and asparagus that I topped with fresh olive oil, lemon juice and Parmesan after it came out of the dry skillet. (In fact, this was the second half of my cauliflower dinner.)


If you don’t have an outdoor grill and want to do some grilling this summer, get yourself a cast iron skillet. Try grilling without fat on very high heat and see how it goes. Based on my own experiences, I have a feeling you’ll do very well.

10 thoughts on “Grilled Cauliflower Steaks with Kumquat Olive Relish”

  1. do you think it would be possible to use this “grilling method” with a regular skillet? (not cast iron)

    1. by the way, I have been obsessed with your blog for the last six months! I love that you are doing so many veggie posts right now! keep up the good work!

    2. Adam Amateur Gourmet

      I don’t think it will. Cast iron skillets retain heat in a very specific way, which is why they replicate the effects of grilling outside so well. When you add anything to a regular skillet the temperature immediately drops; not so cast iron (and not so an outside grill). That’s why you get such a good char, etc. I have a feeling if you did this in a regular skillet, it would stick. (And heating non-stick without fat is dangerous.) So get a cheap Lodge cast iron skillet…you can use it forever!

    1. Adam Amateur Gourmet

      It might… though I think a regular cast iron replicates the grill (because of the direct contact with hot metal) the best.

  2. Sprinkling a bit of smoked paprika on the cauliflower before cooking gives it a smoky bite and adds a nice color to it.

  3. Lodge also has iron pans with the grill ridges built right in – that would be ideal if you plan to do this regularly.

  4. Yum! This looks wonderful. I’ve been following your blog for years and have your books. I went vegan two years. I have still been enjoying your blog and your voice, but I am even more excited by the addition of these vegetarian blog posts. Thanks so much!

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