Looking for a vegetarian centerpiece for your summer grill-out? Make these teriyaki cauliflower steaks. Slathered in a brown sugar and soy glaze and showered with scallions and toasted sesame seeds, these saucy cauliflower steaks might just upstage the ribs. Here are some tips on how to make them:

The “steaks”:
Cauliflower steaks can be tricky to fabricate, since only the cross-sections connected to the center cauliflower stem will hold together as cohesive “steaks” once sliced. For best results, use a sharp chef’s knife to cut the cauliflower, and slice the steaks as evenly as possible; this will help them to cook through evenly on the grill. The outer pieces of cauliflower (those not connected through the center stem) will fall apart as you slice, but don’t throw them away. Grill them separately on a wire rack (so the smaller pieces don’t fall through the grill grates) and toss them in the leftover teriyaki glaze or—better yet—save them to make stir-fried cauliflower rice.

Ingredients