Cauliflower Steaks + Chickpea & Fruit Salad

Nowhere in Florida is spring felt more than in the annual Flower & Garden Festival at Epcot. Incredible flower art, herb beds, and vegetable gardens keep getting a little more colorful, a little more extensive, a little more creative every year. The bonus this year is kiosks of garden-inspired little plates in every country. The mouthwatering selection includes vegetable lasagna primavera in Italy, savory bread pudding with peas and mushrooms in Germany, fruishi (fruit sushi) in Japan, a local watermelon & feta salad in Florida and so much more.

I went to the festival two weekends in a row and have been inspired to make my own colorful, garden-inspired creation. I first saw cauliflower steaks in Fine Cooking magazine two years ago, and I remember being amused by the name, but I now realize that if they had been simply called grilled cauliflower slices, I would not have remembered them after so long. I felt inspired to light the grill, char the cauliflower then top it with a fresh, fruity salad.

My cauliflower steaks looked like little trees adorned with colorful fruit. They looked like they belonged in a garden indeed.




Prep Time: 15 MIN

Cook Time: 10-15 min

These cauliflower steaks are also wonderful cooked in a pan with a little bit of oil, if you prefer that to grilling.


For the cauliflower
1 medium cauliflower head, leaves removed
1/3 cup olive oil
Fine sea salt and ground black pepper
½ teaspoon ground cumin
½ teaspoon yellow curry powder

For the salad
1 (15-ounce) can chickpeas, drained and rinsed
1 nectarine, finely diced
½ cup finely diced pineapple
10 basil leaves, chiffonaded
1 tablespoon olive oil
Juice of half a lemon
A light sprinkling of fine salt and pepper


Preheat the grill for 15 minutes.

Using a sharp knife, cut the cauliflower lengthwise into four 1 inch-thick slices. Reserve the scraps for another use.

Brush the cauliflower slices generously with olive oil. Mix the salt, pepper, cumin and curry, and sprinkle both sides of the cauliflower.

Cook the cauliflower slices on the grill, with the lid closed, 5 to 8 minutes per side.

To make the salad, simply combine all the ingredients in a bowl.

Plate the cauliflower steaks with the chickpea and fruit salad on top.

Other cauliflower recipes
Cauliflower Gratin
Cauliflower & Beef Tagine
Cauliflower & Roasted Garlic Soup


2 Responses to “Cauliflower Steaks + Chickpea & Fruit Salad”

  1. 1

    Amanda — 03/18/2013 @ 9:52 pm

    This actually looks and sounds really delicious! I see the future destiny of the last of the winter fruits…not quite as romantic as pineapple and nectarine, but its what’s around. Maybe I’ll throw in some coconut to add that tropical flair. Thanks!

  2. 2

    Eha — 03/19/2013 @ 8:07 pm

    Learned about cauliflower steaks a few months back but absolutely love the mix of chickpeas and fruit – an idea totally new to me . . . oh well, not for long! Thank you :) !

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