While cauliflower is not a traditional barbecue staple, the rise of plant‑based cooking in the United States has turned hearty vegetables like cauliflower into meat‑like centerpieces. Chef Michael Symon adapted a dish from Cleveland’s Zoo restaurant, showcasing how modern American chefs reinterpret classic grill flavors with vegetables.

In the Midwest, cauliflower steaks are often seasoned with smoked paprika and served with creamy sauces. On the West Coast, they may be marinated in Asian‑inspired sauces like soy‑ginger. The GMA version adds an orange chimichurri, blending citrus brightness with classic grill spices.

At Zoo in Cleveland, the cauliflower steak is presented on a rustic wooden board, drizzled with a vibrant orange‑based chimichurri, and garnished with toasted nuts and raisins. It is often paired with grilled chicken or served as a standalone entrée for vegetarians.

This dish has become popular for summer backyard barbecues, Fourth of July gatherings, and casual weekend cookouts where hosts want a flavorful vegetarian option that still feels grill‑centric.

The combination of caramelized cauliflower “steaks” with a bright, citrus‑forward chimichurri creates a balance of smoky, sweet, and tangy flavors that mimic the depth of grilled meat, making it a standout vegetarian main in a meat‑heavy barbecue setting.

Common errors include overcrowding the pan during searing, which prevents caramelization, under‑seasoning the cauliflower, and making the chimichurri too thin. Follow the critical steps: sear each side fully, roast at 400°F, and let the dressing rest to thicken.

Searing creates a deep Maillard crust that a grill may not achieve evenly on a rainy day, while finishing in the oven ensures uniform tenderness. This two‑step method replicates grill flavor indoors and works even when the weather forces you inside.

Yes. Roast the cauliflower steaks up to 24 hours ahead and store in an airtight container in the refrigerator. Keep the chimichurri dressing separate; combine just before serving. Reheat the steaks gently in a 350°F oven for 10 minutes.

The steaks should have a deep golden‑brown crust with visible caramelized edges, and the interior should be fork‑tender but not mushy. A slight char on the edges indicates proper searing.

The YouTube channel Good Morning America delivers daily news, lifestyle, and cooking segments, featuring quick‑turn recipes, seasonal cooking tips, and collaborations with celebrity chefs like Michael Symon.

Good Morning America focuses on accessible, home‑friendly adaptations of restaurant dishes, often demonstrating how to pivot outdoor grilling recipes for indoor kitchens, as seen with Michael Symon’s cauliflower steak made in a cast‑iron skillet and oven.