Grilled Cauliflower Steaks with Fresh Corn and Black Bean Salsa

Did you know this week is Going Local week here in Indiana? It’s a state-sponsored week designed to encourage eating at least one Indiana-grown or produced food product at each meal. (A neat thing is that it was started by a local blogger here in Indianapolis, Victoria Wessler of the blog Going Local. What a wonderful tradition to have started!)

So along with highlighting a fabulous local farm this week (Full Hand Farm), we thought we’d also provide a recipe using some local ingredients to celebrate!

We picked up some sweet corn and cherry tomatoes at our local market (Broad Ripple Farmer’s Market) the other day and were looking for a new way to use them. We’d tried some grilled cauliflower steaks this past winter after seeing them in an issue of Bon Appetit. While they didn’t work out at the time, we thought we’d try them again as as a base for a fresh corn salsa. They turned out wonderfully, and were a satisfying grilled summer meal — as well as an interesting meatless option!

Don’t live in Indiana? Celebrate Going Local week right along with us!  Take this chance to check out your local farmer’s markets and eateries. Thanks to Victoria for raising awareness about local eating!

Questions on what’s in season in your area? Check out this great seasonal map from Epicurious.


Grilled Cauliflower Steaks with Fresh Corn and Black Bean Salsa

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4


  • 1 large head cauliflower
  • 3 tablespoons olive oil, divided
  • 2 cups fresh corn (2 to 3 ears)
  • 1 ½ cups cherry tomatoes
  • 15-ounce can black beans
  • 1/4 cup cilantro, chopped
  • Juice of 2 limes
  • 1 ½ to 2 tablespoons taco seasoning (or mix of cumin, chili powder, and paprika)
  • Kosher salt
  • Fresh ground pepper


  1. Remove the outer leaves and extended stem from the head of cauliflower. Working from the center, slice across the entire head to create 4 steaks. Steaks can only be made with the florets attached to the core stem. (Florets that detach from the core can be cooked on the side or reserved for another meal.)
  2. Heat a grill or grill pan to medium-high heat. Coat each side of the cauliflower steaks with olive oil, a sprinkle of kosher salt, and fresh ground pepper. Grill each side for 3 to 4 minutes until lightly charred.
  3. For the fresh salsa, shuck the corn cobs and cut off 2 cups corn kernels. Cut 1 1/2 cups cherry tomatoes into quarters. Drain and rinse the black beans. Chop 1/4 cup cilantro. Juice 2 limes. In a medium bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, 1 tablespoon olive oil, and 2 tablespoons taco seasoning, one pinch kosher salt, and fresh ground pepper. Stir to combine; taste, and add additional seasonings if desired.
  4. To serve, place each steak on a plate, and spoon over mounds of fresh salsa.

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    September 6, 2012 at 6:50 am

    This is a fun idea! I love all the veggies and beans in this. Yum!

  • Reply
    Meister, The Nervous Cook
    September 6, 2012 at 8:05 am

    I’ve seen pan-fried ‘flower steaks, but never grilled: Why hadn’t I thought of this before?! Genius.

  • Reply
    September 6, 2012 at 11:11 am

    This looks so gorgeous! Absolutely beautiful photo… yum…

    • Reply
      September 6, 2012 at 11:24 am

      Thank you! It sometimes takes an effort to make a bean pile look lovely…

  • Reply
    Courtney @ Bake. Eat. Repeat.
    September 6, 2012 at 9:35 pm

    Love this! It’s so good to be able to know the stories and the people behind the food we eat. Is it just me, or does local food just taste better? Definitely celebrating local here in Columbus this week!

  • Reply
    September 6, 2012 at 10:20 pm

    This looks delicious! Those cherry tomatoes are beautiful!

  • Reply
    Shut Up & Cook
    September 7, 2012 at 12:26 am

    Adore grilled cauliflower steaks! They are such a fabulously versatile veggie. Also like to do them drizzled with a bit of pesto.

    Great blog!

  • Reply
    September 7, 2012 at 2:39 am

    I’ve been curious to try cauliflower steaks, but grilling looks like it might be the way to go! Just voted for you guys in the Country Living Contest – good luck!

  • Reply
    January 23, 2013 at 10:38 pm

    This looks so yummy! I am a huge fan of your blog! I love how all of your recipes are made with fresh, seasonal ingredients and your photography is beautiful!

    • Reply
      January 24, 2013 at 9:53 am

      Thank you so much, Annie! Glad to hear from you, and thanks for the feedback on our recipes!

  • Reply
    Beth Duff
    July 27, 2018 at 6:48 pm

    I seem to be the only one missing something – it never says to cook the corn so the salsa is made from raw corn?

    • Reply
      July 27, 2018 at 7:12 pm

      Yes, it’s a salsa made with fresh corn!

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