Cauliflower Steaks
Cauliflower steaks are thick slices of cauliflower that are seared until golden and caramelized on the outside, while remaining tender inside. This dish uses simple ingredients like olive oil, salt, and pepper to enhance the vegetable's natural flavor, resulting in a hearty and visually appealing centerpiece. The final texture combines a crispy crust with a soft, tender interior, perfect for a main course or impressive side.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 150 kcal
- 1 head cauliflower choose a fresh, tight, white head
- 2 tablespoons olive oil extra virgin preferred
- to taste salt generous seasoning, taste as you go
- to taste pepper freshly ground for best flavor
- 1 lemon lemon for fresh brightness
- a handful fresh parsley or cilantro chopped, for garnish
Place the cauliflower on a cutting board and use a sharp chef’s knife to cut through the head into four 1-inch thick slices, trying to keep the core intact to hold the steaks together.
Preheat your large skillet or cast-iron pan over medium-high heat for about 3 minutes until it’s hot and shimmering.
Brush both sides of each cauliflower steak generously with olive oil, ensuring an even coating that will help develop a crispy crust.
Season each side with salt and freshly ground pepper, then carefully place the steaks into the hot skillet. You should hear a satisfying sizzle as they make contact with the pan.
Cook the cauliflower for about 4–5 minutes on one side, watching for deep golden brown and caramelized edges to form, then flip carefully with a spatula or tongs.
Cook the other side for another 4–5 minutes until similarly golden and crispy, and the cauliflower feels tender when pierced with a fork.
Once cooked, transfer the steaks to a plate and let them rest for about 2 minutes to settle and finish tenderizing inside.
Squeeze fresh lemon juice over the steaks and sprinkle with chopped parsley or cilantro for a bright, fresh finishing touch.
Serve your cauliflower steaks hot, accompanied by additional lemon wedges or herbs if desired, and enjoy the crispy, tender perfection.