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Recipe: Grilled Cauliflower Steaks with Turmeric Tahini, Fresh Herbs, Pomegranate and Lemon

Serves: 4
Active Prep: 15 mins
Grill Time: about 25 minutes


  • Quick Briq
  • 1 whole cauliflower

  • ½ cup of tahini

  • ½ teaspoon turmeric powder

  • 1 lemon cut in half

  • 1 bunch Italian parsley

  • ½ cup pomegranate arils

  • EVOO

  • Kosher salt for boiling water


    Step 1: Heat grill to 500F and Prep the Cauliflower

    Clean grill grates and brush with oil. Load a Quick Briq into the Briq pan and heat your Spark to 500F. While the grill is getting to temp, bring a large pot of salted water to a boil. Submerge the whole cauliflower head and parcook for about 5 minutes. Remove from water and drain thoroughly.

    Step 2: Grill Cauliflower and Lemon

    Slice cauliflower into 1 inch thick steaks or quarter it. Brush each side with olive oil. Place cauliflower on the grill along with the lemon halves, cut side down. Cook cauliflower for about 20 mins, turning halfway through. Cook lemons until caramelized, about 5 minutes.

    Step 3: Prep the Tahini

    Mix tahini and turmeric in a bowl. Wash parsley and remove the stems.


    Step 4: Plate

    Remove cauliflower and lemons from the grill. Plate the cauliflower on a platter, top with parsley and pomegranate, drizzle with the tahini dressing and the juice from 1 half of the grilled lemon. Serve with extra grilled lemon and pomegranate wedges if desired.

    Photography and Styling by Morgan Ione Photography


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