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Cauliflower Steaks

Cauliflower steaks are thick slices of cauliflower that are seared until charred and tender, showcasing a smoky, crispy exterior with a soft, flavorful interior. The dish highlights the vegetable’s natural nuttiness, enhanced by simple seasoning and high heat cooking. Their visual appeal and satisfying texture make them a versatile, plant-based main or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower firm, white, free of blemishes
  • 2 tbsp olive oil high smoke point for searing
  • to taste salt for seasoning
  • to taste black pepper freshly ground
  • optional lemon juice or herbs for finishing

Equipment

  • Sharp serrated knife
  • Large skillet or cast iron pan
  • Spatula or tongs
  • Kitchen towel or paper towels

Method
 

  1. Remove the leaves and trim the stem of the cauliflower, then place it on a cutting board.
  2. Using a sharp serrated knife, cut the cauliflower into 1-inch thick steaks, aiming for even slices. Don’t worry if some edges are ragged—that adds character.
  3. Pat the cauliflower steaks dry with a paper towel to remove excess moisture, which helps achieve a crispy sear.
  4. Preheat a large skillet or cast iron pan over medium-high heat until hot, then add 2 tablespoons of olive oil. The oil should shimmer and crackle when ready.
  5. Carefully place the cauliflower steaks in the hot pan, avoiding overcrowding to ensure maximum contact and searing. Cook for about 4-5 minutes until the bottoms turn deep golden brown and develop a smoky aroma.
  6. Using tongs or a spatula, gently flip each steak and cook for another 4-5 minutes, checking that the edges are crispy and dark brown, and the cauliflower is tender when tested with a fork.
  7. If the edges are burning, lower the heat slightly and continue cooking until the steaks are evenly seared and tender.
  8. Once cooked, remove the cauliflower steaks from the pan and let them rest for 2 minutes. Drizzle with lemon juice or sprinkle fresh herbs if desired for added brightness.
  9. Serve the cauliflower steaks hot, with their crispy edges and smoky aroma inviting you to dig in and enjoy the tender, flavorful interior.

Notes

For extra flavor, sprinkle with smoked paprika or cumin before cooking. To make softer steaks, steam the cauliflower briefly before searing. Remember, patience with heat and timing is key for the perfect sear.