Cauliflower Steaks
Prep time
Cook time
Total time
These cauliflower steaks are a great base to any sauce or condiment you like! You can sear them in a pan with oil, or you can skip the oil and roast them in the oven.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Serves: 2-3
Ingredients
- One large head of cauliflower
- Salt to taste
- Optional: 2-3 Tablespoons olive oil
Instructions
- To create cauliflower steaks, begin by cutting the stem of the cauliflower head so the base is flat. I like to keep the greens attached because they taste good roasted. Next, cut straight down through the center and make 2 more cuts on either side, about 1.5 inches from the center cut. You will end up with 2 good steaks and several large pieces. You can save the pieces for another day, or you can cook them with the steaks.
- Version 1 (with oil): Preheat oven to 425 degrees F. Heat oil in a large skillet over medium-high. Add cauliflower steaks and any florets/greens that broke away, if you wish. (If the steaks don’t fit in a single layer, you should use two pans or you won’t get a nice sear.) Cook, gently lifting up cauliflower steaks occasionally to let hot oil run underneath them, until steaks are deep golden brown, about 3 to 5 minutes. Turn steaks and season with salt. Transfer skillet to oven and roast until cauliflower stems are fork-tender, 15-20 minutes.
- Version 2 (no oil): Preheat oven to 425 degrees F. Arrange the cauliflower steaks and leftover florets on a large baking sheet lined with parchment paper or a silicone mat. Roast until the stems are fork tender, about 15 mins, flipping once halfway through.
Notes
These are really best right out of the oven, so I do not recommend making them ahead of time.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2019/09/03/cauliflower-steaks-with-walnut-caper-salsa/