Cauliflower steak

Form

Cut vegetable

Typical weight

150–250 g

Typical thickness

20–30 mm

Cut

Not a cut of anything

This is a different food from florets and not a different presentation of them, which is why it is a separate record. A steak is a slab with two large flat faces, so it browns like a slab — full contact, one turn, colour developing across the whole face rather than at the tips. What holds it together is the core running through it, and that is also the constraint: cut a slice that misses the core and it is florets that have not fallen apart yet. A head yields two, at most three. The failure mode is specific and worth naming — the outside faces are done long before a twenty-five millimetre slab is tender through, so a steak cooked entirely over direct heat is charred and raw at once. Moving it to indirect after the faces have colour is the arrangement people describe; BBQHQ has no source for how long either stage takes and does not guess.

Burnt outside, underdone inside

Vegetables charred outside and hard in the middle — 2 distinguishable causes.

It fell apart

Layered vegetables falling apart on the grate — 2 distinguishable causes.

Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to cauliflower steak, and BBQHQ does not invent a distinction they do not make.

• No institutional source has been found that publishes a grilling time for this one. The two extension services behind BBQHQ's other produce timings do not cover it.

What we know we’re missing records what was searched for each of these, and what would settle it.