Have you ever tried grilled cauliflower steaks? So delicious, especially smothered in cheese! It’s an easy low carb summer side dish everyone will love. This post is sponsored by Jarlsberg Cheese.
I love summer cooking. More specifically, I love summer grilling. It just simplifies life tremendously and the food is always fabulous and full of flavor. Chicken, beef, salmon, shrimp, sausages. You name it, I grill it.
But today I decided to try something different, and shake up my routine with a cauliflower steak recipe. Don’t worry, cauliflower is not going to replace a real steak for me. But these cheesy grilled cauliflower steaks are so good, and they pair perfectly with just about any grilled meats or other grilled foods you can think of.
Topped with the creamy, nutty flavor of Jarlsberg cheese, and maybe a sprinkle of chopped bacon and some fresh basil from the garden, they are out of this world.
Summer Grilling with Jarlsberg Cheese
Sometimes you have to break out of your cheese rut, you know what I mean?
I’ve always loved the mild flavor of Jarlsberg. It’s smooth and soft, and I always reach for some when it’s on a cheese board. It’s not Swiss cheese, although it resembles it with the distinctive holes. It originated in Jarlsberg, Norway, and I find it to have such a lovely buttery quality.
But then the folks from Jarlsberg challenged me to use it for grilling. Usually I grab the cheddar or the Pepper Jack, but Jarlsberg melts so perfectly, I wonder why I never thought of it before.
My first thought was to put it on burgers or sliders. And it would be so good that way, of course. But the idea of cauliflower steaks has always been intriguing to me and topped with a delicious melty cheese, it just seemed like a natural fit.
And this could easily be vegetarian as well, if you wanted to skip the bacon. But oh, bacon and Jarlsberg… a magical combo!
How to Grill Cauliflower Steaks
Slicing cauliflower into “steaks”: I had to do a little research on how to cut a head of cauliflower properly into steaks. The trick is to keep as much of the core intact as possible. You do need to even out the stem so the head of cauliflower will sit properly on a cutting board.
The outside parts will not have any core to hold them together so you want to cut those off first, along with any extraneous leaves and stem. Then you should be able to cut 3 thick slices, each having some of the stem and core to hold the cauliflower florets together.
Reserve the loose florets and cauliflower crumbles: You’re going to end up with a lot of loose florets and crumbly bits after cutting. Don’t toss them! They can be turned into steamed or roasted cauliflower, or you can make cauliflower rice with them.
Brush with oil and season: You will need to brush both sides of the steaks with oil. I used avocado oil, but you could easily use olive oil or melted coconut oil, or even melted butter. Then sprinkle generously with salt and pepper and any other seasonings you might like. I wanted the flavor of the Jarlsberg to come through so I kept my seasonings light, with a little garlic and chili powder.
Grill both sides: I suggest using a large flat metal spatula for placing the cauliflower steaks on the grill and for flipping them, to help keep them together. The cauliflower begins to become tender on the first side so you don’t want any of your florets breaking off if you flip with tongs.
For steaks that are about 1 inch thick, you will want to grill them about 5 minutes per side.
Top with cheese: Jarlsberg melts so nicely, I just turned off the grill and let the steaks sit inside for a few more minutes. Then they were ready to go, with a sprinkle of cooked bacon and fresh basil.
Get creative! You could easily do some other toppings here, like sliced fresh tomatoes or sautéed mushrooms. Oh or some caramelized onions! Jarlsberg really pairs delightfully with tart and sweet flavors.
Ready to break out of your grilling rut? Try a delicious low carb grilled cauliflower steak topped with creamy Jarlsberg cheese!
Want more delicious keto cauliflower recipes?
Cheesy Grilled Cauliflower Steaks
- Preheat a grill to medium and brush the grate with oil.
- Remove the leaves from the cauliflower and cut the stem so that the head will sit flat on a cutting board. Do not cut too much of the stem as it is what holds the steaks together.
- Set the head stem-side down on a cutting board and slice off about ⅓ off each side. Reserve for another use (see notes). Then slice the center third of the cauliflower into 3 even slices, each about 1 inch thick.
- Lay the cauliflower steaks flat and brush both sides with oil, then sprinkle each side with the garlic powder, chili powder, and paprika. Season generously with salt and pepper.
- Grill the steaks until lightly charred on both sides and becoming tender, about 5 minutes per side. Use a spatula to help flip the steaks so they don't come apart too much.
- Top with the cheese, breaking the slices to fit and cover the steaks completly. Turn off the grill and close the lid, letting the steaks remain inside another 2 minutes to melt the cheese.
- Remove to a platter and sprinkle with bacon, if using, and chopped basil. Serve immediately.