Grilled Cauliflower Steak Pickled Onions, Sumac Yoghurt & Crispy Chickpeas

When it comes to vegetarian grilling, it’s all about creativity and bold flavors. And this Grilled Cauliflower Steak with Pickled Onions, Sumac Yoghurt & Crispy Chickpeas is a show-stopping dish that will take your taste buds on a flavorful journey. With charred and smoky cauliflower steaks, tangy pickled onions, tangy sumac yoghurt, and crunchy crispy chickpeas, this recipe is a perfect combination of textures and flavors that will impress even the most discerning foodie. Let’s dive into the recipe and learn how to make this delicious dish!


For the Grilled Cauliflower Steak:

  • 1 large head of cauliflower
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and black pepper to taste

For the Pickled Onions:

  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt

For the Sumac Yoghurt:

  • 1 cup plain Greek yoghurt
  • 1 tbsp sumac
  • 1 tbsp lemon juice
  • Salt to taste

For the Crispy Chickpeas:

  • 1 can chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and black pepper to taste


  1. Preheat your grill or stovetop grill pan on medium-high heat.
  2. Remove the leaves and trim the stem of the cauliflower, keeping the head intact. Slice the cauliflower vertically into 1-inch thick steaks. You should get about 2-3 steaks from one head of cauliflower, depending on the size.
  3. In a small bowl, mix together olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper. Brush the cauliflower steaks with the marinade on both sides.
  4. In a separate bowl, toss the chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper until well coated.
  5. In a small saucepan, combine the apple cider vinegar, sugar, and salt for the pickled onions. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and add the thinly sliced red onions. Let it sit for at least 15 minutes to pickle the onions.
  6. In another small bowl, whisk together the Greek yoghurt, sumac, lemon juice, and salt for the sumac yoghurt. Adjust the seasoning to taste and set aside.
  7. Place the cauliflower steaks and chickpeas on the preheated grill or grill pan. Grill the cauliflower for about 4-5 minutes on each side, until charred and fork-tender. Grill the chickpeas for about 8-10 minutes, stirring occasionally, until crispy.
  8. Once the cauliflower steaks and chickpeas are cooked, remove them from the grill or grill pan and let them cool slightly.
  9. To assemble, place a grilled cauliflower steak on a serving plate. Top with a spoonful of pickled onions, a dollop of sumac yoghurt, and a handful of crispy chickpeas.
  10. Repeat the process with the remaining cauliflower steaks.
  11. Garnish with additional sumac and chopped fresh herbs, if desired.
  12. Serve immediately and enjoy

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