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Prep Time
10 min
Barbeque Time
30 min

Recipe Tips

Recipe tips

To cook any leftover cauliflower, lightly coat with olive oil, salt, pepper and roast the florets for 30 minutes over indirect medium heat (190°C to 230°C). Alternatively, grill them over direct medium heat for 25 minutes, turning as needed.



  • 1 cauliflower head
  • 3 tablespoons olive oil, divided
  • ½ cup raw almonds
  • ¼ cup currants
  • ½ cup fresh mint leaves
  • ½ cup Greek (or plain) yoghurt (optional)


  • 1½ teaspoon sea salt
  • 1½ teaspoon turmeric powder
  • ¾ teaspoon ground cumin seeds
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon freshly ground black pepper


  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons tahini
  • 2 teaspoons honey or maple syrup
  • ½ teaspoon Dijon mustard
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


This dish is not only perfect for vegetarians, as it can be adapted for vegans too (leave out the yoghurt). It also makes a terrific side dish.

  1. Combine the seasoning ingredients in a small bowl. Sit the cauliflower on a bench, stalk side up. Cut three steaks from the cauliflower, approximately 1cm thick, you will need a section of the stalk to keep the steaks together. Reserve the left-over floret for another use. Brush both sides of the steaks with 1 ½ tablespoons of olive oil and season all over with the seasoning. To make the dressing; whisk together all of the tahini dressing ingredients together in a small bowl or jar.
  2. Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a perforated grill pan or Weber Ware frying pan.
  3. Once the barbecue has preheated, add the almonds to the pan and toast for 4 minutes over direct medium heat, stirring occasionally. Remove from the barbecue once toasted.
  4. While the almonds are toasting, place the cauliflower steaks onto the barbecue and cook over direct medium heat for 10 minutes. After 10 minutes, using a metal spatula, flip and continue to cook for a further 10 minutes.
  5. If the steaks are not yet tender, brush the steaks, using the remaining 1 ½ tablespoon of olive oil, flip and cook for 4 minutes. Brush one last time with the oil, flip and cook for a final 4 minutes, or until the steaks are tender.
  6. Roughly chop the almonds. Serve the cauliflower steaks with the chopped toasted almonds, currants, mint leaves, yoghurt and tahini dressing.
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