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Cauliflower Steaks

Cauliflower steaks are thick slices of cauliflower that are seared in a hot skillet to develop a deep golden crust, then roasted until tender and crispy around the edges. The dish highlights the vegetable’s rustic beauty, with caramelized edges and a smoky flavor, finished with fresh herbs and lemon for brightness.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large cauliflower head firm and heavy
  • 2 tbsp olive oil good quality for flavor and browning
  • 1 lemon lemon for juice and brightness
  • fresh herbs (parsley or cilantro) chopped, for garnish
  • to taste salt enhances flavor

Equipment

  • Large chef’s knife
  • Cast iron skillet
  • Baking sheet
  • Tongs

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. Trim the cauliflower by removing the leaves and cutting off the stem. Place the cauliflower on a cutting board and slice it into four 1-inch thick steaks with a sharp knife, trying to keep the slices intact as much as possible.
  3. Heat a cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers and just begins to smoke, carefully place the cauliflower steaks into the skillet.
  4. Sear the steaks for about 4-5 minutes per side, until they develop a deep golden-brown crust and are slightly crispy. Use tongs to flip them gently, listening for a satisfying sizzle.
  5. Transfer the skillet with the steaks to the preheated oven and roast for an additional 10-15 minutes, until the cauliflower is tender when pierced with a fork and edges are caramelized.
  6. Remove the skillet from the oven and transfer the cauliflower steaks onto a serving plate. Squeeze fresh lemon juice over the top and sprinkle with chopped herbs and a pinch of salt.
  7. Serve immediately, enjoying the smoky crust and tender interior, perfect for a rustic yet fancy veggie main.

Notes

For extra flavor, sprinkle smoked paprika or cumin before roasting. Pat the cauliflower dry before searing for better crust formation.