Amazing Grilled Whole Cauliflower with Sweet Teriyaki Glaze -

Grilled Whole Cauliflower with Teriyaki Glaze centerpiece — A showstopper straight from the grill!

Why This Grilled Whole Cauliflower Will Blow You Away

Let’s be honest, grilling a *whole* head of cauliflower sounds a bit… ambitious, right? I definitely thought so the first time I tried it. I pictured burnt outsides and raw insides – a potential disaster! But I was determined to create a vegetarian grilling centerpiece that felt substantial and exciting. After a few experiments, involving different heat levels and sauces, I landed on this teriyaki-glazed beauty. That moment I carved into the first perfectly tender, slightly charred head, brushed with that sticky, savory-sweet teriyaki glaze… pure magic! The smoky flavor from the grill combined with the familiar comfort of teriyaki is just incredible. Now, making a Grilled Whole Cauliflower with Teriyaki like this is one of my favorite ways to impress guests or just make a weeknight feel special.

So what makes this recipe a total game-changer? It transforms humble cauliflower into a stunning, carveable main dish. The grill imparts a wonderful smoky char you just can’t get from the oven. The teriyaki glaze caramelizes beautifully on the outside while the inside steams to tender perfection (we have a trick for that!). It’s visually impressive, surprisingly easy once you know the method, and naturally vegetarian (easily vegan if your teriyaki sauce is!). Forget boring side dishes; this grilled cauliflower recipe deserves center stage.

Ready to turn a simple vegetable into a grilling masterpiece? Let’s fire up the grill and make this amazing Grilled Whole Cauliflower!

Yield: Serves 4-6 as a main or side
Prep time: 15 minutes
Cook time: 45-60 minutes (depending on grill and cauliflower size)
Total time: About 1 hour – 1 hour 15 minutes

What You’ll Need For This Grilled Whole Cauliflower with Teriyaki

Simple ingredients come together for big flavor here. You can use store-bought teriyaki or whip up a quick homemade version.

For the Cauliflower & Grilling:

1 large Head of Cauliflower – Choose a firm, heavy head with tightly packed florets and no brown spots. Around 2-2.5 lbs is a good size.
2 tbsp Neutral Oil – Like vegetable, canola, or avocado oil. For coating the cauliflower before grilling.
Salt and Black Pepper – For seasoning the cauliflower initially.

For the Teriyaki Glaze (or use ~1 cup Store-Bought):

1/2 cup Soy Sauce (or Tamari for Gluten-Free)
1/4 cup Water
1/4 cup Mirin (Japanese Sweet Rice Wine) – Adds authentic sweetness and gloss. Can sub water + extra sugar if needed.
2 tbsp Brown Sugar (or Maple Syrup for Vegan) – Adjust sweetness to your liking.
1 tbsp Rice Vinegar – For a touch of tang.
1 tsp Sesame Oil – Toasted sesame oil adds great flavor.
1 clove Garlic – Minced or grated.
1 tsp Fresh Ginger – Grated.
1 tbsp Cornstarch + 2 tbsp Cold Water (Slurry) – To thicken the glaze slightly so it coats well.

Optional Garnishes:

Toasted Sesame Seeds
Sliced Scallions (Green Onions)
Chopped Fresh Cilantro

Ingredients for Grilled Whole Cauliflower with Teriyaki Sauce recipe — Simple ingredients for big flavor!

Helpful Kitchen Tools

Your grill is the star, but a few other things help!

Grill (Gas or Charcoal) – With capability for indirect heat setup.
Large Knife – For trimming the cauliflower.
Small Saucepan – If making homemade teriyaki sauce.
Whisk
Basting Brush – Silicone or bristle, for applying the glaze.
Long Tongs or Spatulas – For carefully moving the cauliflower on the grill.
Instant-Read Thermometer (Optional but helpful) – To check internal temperature for doneness.
Heavy-Duty Aluminum Foil (Optional, for wrapping) – Can help ensure even cooking if needed.

Let’s Make Grilled Whole Cauliflower with Teriyaki Sauce!

The key here is setting up your grill for indirect heat – this lets the inside cook through gently while the outside gets that lovely char and glaze without burning to a crisp.

Prep the Cauliflower: Remove the tough outer green leaves from the cauliflower head. Trim the stem at the bottom so it sits flat, but leave the core intact – it helps hold everything together! Some people like to score an ‘X’ into the core/stem to help heat penetrate, about 1/2 inch deep. Rinse the cauliflower and pat it thoroughly dry.
Make Teriyaki Glaze (If Homemade): In the small saucepan, whisk together soy sauce, water, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. In a small separate bowl, whisk the cornstarch and cold water together until smooth (slurry). Pour the slurry into the simmering sauce, whisking constantly, and cook for 1-2 minutes until the sauce thickens slightly to coat the back of a spoon. Remove from heat and set aside. (If using store-bought, you can skip this step, but warming it slightly can help it brush on nicely).
Prepare the Grill for Indirect Heat: * Gas Grill: Heat one side of the grill (e.g., left burners) to medium-high heat (around 400°F / 200°C). Leave the other side (e.g., right burners) off or on very low. You’ll cook the cauliflower on the cooler side. * Charcoal Grill: Arrange hot coals on one side of the grill, leaving the other side empty for the indirect cooking zone.
Season the Cauliflower: Rub the entire head of cauliflower (top, bottom, sides) with the neutral oil. Season generously all over with salt and pepper.
Initial Grill (Direct Heat Optional): You *can* briefly place the oiled cauliflower directly over the medium-high heat for just 2-3 minutes per side to get some initial char marks, turning carefully. This step is optional; you’ll still get color from indirect heat.
Grill Indirectly: Carefully move the cauliflower to the cooler, indirect heat side of the grill. Close the grill lid. Let the cauliflower grill indirectly for about 30-40 minutes. The goal here is to let the inside start getting tender before applying the sugary glaze, which can burn easily.
Start Glazing: After 30-40 minutes of indirect cooking, start brushing the cauliflower generously all over with the teriyaki glaze. Close the lid and continue cooking. Brush with more glaze every 10-15 minutes.
Cook Until Tender: Continue grilling indirectly, glazing periodically, until the cauliflower is tender all the way through. This can take another 15-30 minutes (total indirect cook time 45-60+ minutes) depending on the size of the cauliflower and your grill’s temperature. How to test for doneness? Carefully insert a thin knife or skewer into the thickest part of the core – it should slide in with little resistance. An instant-read thermometer inserted into the core should register around 200-205°F (93-96°C). If the outside is getting too dark before the inside is tender, you can loosely tent the cauliflower with foil.
Final Glaze & Rest: Brush with one final layer of glaze during the last few minutes of cooking. Carefully transfer the grilled whole cauliflower to a cutting board. Let it rest for 5-10 minutes before carving.
Serve: Garnish the grilled cauliflower with toasted sesame seeds, sliced scallions, and/or cilantro, if desired. Carve into thick wedges or “steaks” and serve immediately, passing any extra teriyaki sauce on the side.

Pro Tips, Variations & Storage Info

Want that perfect grilled cauliflower every time? Keep these tips in mind!

My Top Secrets for Success for Grilled Whole Cauliflower with Teriyaki

Indirect Heat is Crucial: Grilling a whole cauliflower directly over high heat will burn the outside long before the inside cooks. Mastering indirect heat is key!
Don’t Rush It: Be patient. It takes time for the heat to penetrate the dense core. Rely on the tenderness test (knife/skewer) rather than just time.
Size Matters: A medium-large head (around 2-2.5 lbs) works best. Very small heads cook too quickly, very large ones can take a very long time.
Pat it Dry: Ensure the cauliflower is very dry after rinsing so the oil and seasoning adhere well and it gets better browning.
Glaze Later: Wait until the cauliflower has cooked partially before applying the teriyaki glaze to prevent the sugars from burning too much over the long cook time.
Watch for Flare-Ups: Especially when glazing, be mindful of drips causing flare-ups. Keep the cauliflower on the indirect side.
Par-Cooking Option: For guaranteed tenderness or if you’re short on grilling time, you can par-boil or steam the whole head for 5-8 minutes before oiling, seasoning, and grilling. It will need less time on the grill (start checking tenderness earlier).

Fun Ways to Mix It Up

Different Glazes: Try a BBQ glaze, buffalo sauce (maybe mixed with melted butter), miso glaze, or a lemon-herb vinaigrette brushed on towards the end.
Spicy Teriyaki: Add sriracha, gochujang, or red pepper flakes to your teriyaki glaze for a kick.
Add Umami: Stir a tablespoon of white miso paste into the teriyaki sauce for extra depth.
Nutty Topping: Garnish with chopped peanuts or cashews along with the sesame seeds.

Making It Ahead & Storing Leftovers

Best Served Fresh: This dish is truly at its peak right off the grill when it’s smoky, tender, and the glaze is perfectly caramelized.
Glaze Prep: The teriyaki glaze can be made up to a week ahead and stored in the fridge.
Storage: Store leftover grilled cauliflower in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a moderate oven (350°F/175°C) or microwave until warmed through. You can brush with a little extra teriyaki sauce when reheating. The texture won’t be quite the same as fresh, but still tasty.

What Goes Great With Grilled Whole Cauliflower?

This makes a fantastic vegetarian main course or a show-stopping side dish!

Serve over fluffy white or brown rice, or quinoa.
Alongside other grilled items like tofu skewers, shrimp, chicken, or steak.
With a simple side salad with a ginger-sesame dressing.
Pair with steamed edamame or sautéed greens.
Serve with grilled pineapple rings for a complementary flavor.

Sliced Grilled Whole Cauliflower teriyaki served over rice — Carved and ready to enjoy!

More Delicious Family Meal Inspiration on STIRDELISH.COM

Looking for more specific recipes and inspiration? Explore these related categories and guides on STIRDELISH.COM:

Got Questions About Grilled Whole Cauliflower with Teriyaki? I’ve Got Answers!

How do I really know when the cauliflower is cooked through?

The best way is the tenderness test! Carefully insert the tip of a sharp paring knife or a thin metal skewer deep into the thickest part of the core (near the stem). If it slides in easily with very little resistance, it’s done. An internal temperature reading of 200-205°F (93-96°C) is also a good indicator.

Help! The outside is burning but the inside is still hard!

This usually means your grill heat is too high or you’re using too much direct heat. Make sure you’re truly using indirect heat (cooking on the side with no or low burners/coals). If it’s already browning too fast, loosely tent the cauliflower head with heavy-duty aluminum foil for the remainder of the cooking time to protect the outside while the inside finishes cooking.

Can I make this Grilled Whole Cauliflower with Teriyaki in the oven instead of grilling?

Yes, you can achieve a similar result by roasting! Preheat your oven to 400°F (200°C). Prep and season the cauliflower as directed. Roast on a baking sheet for 30-40 minutes, then start brushing with teriyaki glaze every 10-15 minutes, continuing to roast until tender (another 15-30 mins). You won’t get the smoky flavor, but it will still be delicious!

Is it okay to use store-bought teriyaki sauce?

Absolutely! Using a good quality store-bought teriyaki sauce or glaze is a great time-saver. Just make sure it’s one you enjoy the flavor of. You might want to warm it slightly before brushing so it spreads easily.

Do I need to remove the cauliflower core?

No, leave the core intact! It’s essential for holding the whole head together while it grills. Just trim the very bottom of the stem so it sits flat.

Ready to Grill Up a Cauliflower Masterpiece?

Taking a whole head of cauliflower to the grill might seem daunting, but the results are so worth it! This Grilled Whole Cauliflower with Teriyaki Sauce is tender, smoky, savory, sweet, and absolutely stunning to serve. It’s proof that vegetables can be the star of the show. Fire up that grill, grab a head of cauliflower, and get ready to create a dish that will have everyone talking!

Let me know if you try this recipe! I’d love to hear about your grilling adventures in the comments below.