Roasted cauliflower steak

The star of this dish isn’t even the cauliflower steak itself, but the pink pepper dressing

Like a flock of vultures, the Smokey-crew was waiting to dig in to the cauliflower steak.. As soon as photographer Remko gave the green light and decided he had the shots, the dish was gone before you could blink. That’s how good BBQ veggies can be!


The star of this dish isn’t even the cauliflower steak itself, but rather the pink pepper dressing. It provides the dish with a wonderful aromatic kick and a crunch that pairs amazingly well with the hummus and charred cauliflower.

The ingredients:

(serves 4)
Cauliflower steak
  • 1 cauliflower, leaves removed
  • water
  • salt
Smokey hummus
  • 2 tbsp charcoal oil or smoked olive oil
  • 7 oz (200g) hummus
Pink pepper dressing
  • 2 tsp pink peppercorns
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp chopped chervil (also known as garden chervil or French parsley)
  • 2 tbsp hazelnuts, roasted and squashed
  • salt and freshly ground black pepper to taste


  • BBQ with cast iron grill grate for direct grilling
  • large cooking pot
  • slotted spoon
  • large tray of cold water
  • pestle and mortar
  • brush

How to make:

 Prep: 10 minutes

Cooking about: 15 minutes


Prepare a BBQ for direct grilling and heat until 250 °C (482 °F). Fill a large cooking pot with water and make sure it fits an entire cauliflower before bringing to a boil. Add around 1 tbsp salt per 4 cups of water. Cut the cauliflower into 4 thick slices, lengthwise. Lower the cauliflower steaks into the boiling water and blanch for about 4 minutes until al dente.
use your slotted spoon to transfer your cauliflower to cold water to immediately halt the cooking process.

Roasted cauliflower steak

Mix the smoked olive oil or charcoal oil with the hummus and set aside.


For the pink pepper dressing, lightly bruise the peppercorns with mortar and pestle. Mix with olive oil, vinegar, and herbs and set aside.


Drain the cauliflower and pat the steaks dry. brush with olive oil and sprinkle with salt and pepper. Grill the steaks on the grate on both sides.


Ladle a generous portion of hummus into a bowl, place your grilled cauliflower steaks on top and ladle on some pink pepper dressing. Garnish with roasted hazelnuts.

Items used for this recipe

Bowl egg shell
The windmill skillet
Cast Iron
Leren BBQ Schort
Smokey Goodness
BBQ Schort
The Bastard Cast Iron Grid
The Bastard
Cast Iron Grid
Tamahagane Chef's knife 150mm
Chef's knife
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