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Grilled Cauliflower Steaks (AIP)

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5 from 2 reviews


In this delicious paleo, AIP and vegan side dish, grilled cauliflower steaks are served on a lemon garlic tigernut sauce and garnished with fresh mint, olive oil, chopped dates and sea salt.



 Cauliflower Steaks 

  • 1 large head cauliflower 
  • 2 TBSP olive oil + more for garnishing
  • 1/41/2 tsp sea salt (depending on size of “steaks”)
  • 1/4 cup fresh mint leaves, chopped
  • 23 medjool dates, chopped (optional)

Lemon-Garlic Tigernut Sauce 

  • 2 TBSP freshly squeezed lemon juice 
  • 3 TBSP olive oil 
  • 1/4 cup Tigernut flour 
  • 1/4 tsp salt
  • 1/4 tsp garlic powder 


Lemon-Garlic Tigernut Sauce 

  1. To a food processor or high powered blender, add freshly squeezed lemon juice, olive oil, tigernut flour, salt and garlic powder. Pulse until smooth and combined. If you desire a thicker sauce, add more flour by the tsp. Alternatively, add a couple tsps of water if you’d like the sauce thinner. 

Cauliflower “Steaks”

  1. Heat grill to medium heat.
  2. Remove the outer leaves from the cauliflower head and trim the stem so that the cauliflower has a flat base to stand upright on. 
  3. Using a sharp knife, slice head of cauliflower into 2 -3 thick “steaks.”*
  4. Brush each side of steaks with 2 TBSP olive oil. 
  5. Place on grill, cover and cook 5-7 minutes each side (depending on the thickness of your “steak”) You want each side to char, but ensure that you retain some bite.
  6. Remove from grill and immediately sprinkle with sea salt. 
  7. Serve on top lemon-garlic tigernut sauce, and garnish with fresh mint, olive oil and chopped dates (optional) 


*It’s normal for the remaining cauliflower to break apart. Reserve this for cauliflower rice, salads, or grill larger pieces alongside steaks. 

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Sides
  • Method: Gilled