Go Back

Cauliflower Steaks

Cauliflower steaks are thick slices of cauliflower that are seared until golden and caramelized, transforming a humble vegetable into a hearty, main dish. The process involves slicing, searing, and flipping the cauliflower to achieve a crispy crust and tender interior. The final result is a visually striking, flavorful steak with smoky edges and a satisfying bite.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 head cauliflower firm head with tight florets
  • 2 tablespoons olive oil extra virgin preferred
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon smoked paprika or regular paprika
  • to taste salt sea salt or kosher salt

Equipment

  • Chef's knife
  • Large skillet or cast-iron pan
  • Spatula
  • Tongs
  • Cutting board

Method
 

  1. Remove the leaves from the cauliflower and trim the stem so it can sit flat on your cutting board.
  2. Using a sharp chef’s knife, slice the cauliflower into 1.5-inch thick steaks, aiming for 2-3 slices per head. Keep the slices intact as much as possible.
  3. Preheat your skillet over medium-high heat and add a tablespoon of olive oil, letting it shimmer and heat up until just starting to smoke.
  4. Carefully place the cauliflower steaks into the hot pan, making sure they sit flat and don’t overcrowd the pan.
  5. Cook the steaks for about 4-5 minutes on one side, until they develop a deep golden-brown crust and smell nutty and caramelized.
  6. Carefully flip each steak using tongs or a spatula, and cook the other side for another 4-5 minutes until equally golden and tender.
  7. In a small bowl, whisk together lemon juice, smoked paprika, and a pinch of salt. Drizzle this mixture evenly over the cauliflower steaks while they finish cooking in the pan.
  8. Once the steaks are golden and tender when pierced with a skewer, remove them from the pan and let them rest for 2 minutes.
  9. Serve the cauliflower steaks hot, garnished with a squeeze of fresh lemon or a drizzle of tahini if desired.