Grilled Cauliflower Steaks

There’s something quietly theatrical about a cauliflower steak: a humble vegetable sliced into a bold, steak-like shape that takes center stage on the grill. In this version I lean into contrast — high heat to build deep, almost-meaty char around a tender, creamy core, and a bright, smoky marinade (smoked paprika, lemon and Dijon) that clings to the floret ridges and caramelizes into pockets of savory tang. The result is a satisfying chew, a toasty bitterness from the grill, and pops of herbal freshness and salty feta at the finish.

The technique is what makes these work every time: pick a firm, compact head and slice through the core so the steaks hold together; pat them dry and brush on an emulsified marinade so the oil helps achieve crisp browning; and use a combination of direct heat and a cooler zone to avoid blackening before the center cooks. This is a versatile main for vegetarians and meat-eaters alike — elegant enough for a dinner party, forgiving enough for weeknight grilling — and the reserved florets can be roasted or tossed into salads so nothing goes to waste.