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Cauliflower Steaks

Cauliflower steaks are thick, hearty slices of cauliflower that are seared until crispy and caramelized on the edges, showcasing the vegetable’s tender interior. They’re cooked in a cast-iron skillet with olive oil and seasoned simply with salt, pepper, and spices, resulting in an irresistibly smoky and crunchy texture. The final dish is a visually striking, flavorful vegetable centerpiece with 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 preferably fresh and heavy
  • 2 tbsp olive oil extra virgin preferred
  • to taste salt adjust to preference
  • to taste black pepper freshly ground
  • 1 tsp paprika for smoky flavor
  • 1 tbsp lemon juice for brightness

Equipment

  • Sharp chef’s knife
  • Cast-iron skillet or heavy frying pan
  • Tongs or spatula
  • Paper towels

Method
 

  1. Start by trimming the leaves and core of the cauliflower, leaving a sturdy base for slicing.
  2. Place the cauliflower on a cutting board and carefully slice it into 1-inch thick steaks, aiming for about 2-3 slices per head. Use a sharp knife, and don’t worry if some edges crack — you can gently press them back together later.
  3. Brush both sides of each steak generously with olive oil, making sure to coat the surface evenly. The oil helps develop that beautiful sear and crispy edges.
  4. Sprinkle salt, pepper, and paprika over the steaks, seasoning them well. Feel free to get creative with additional spices if you like.
  5. Heat a cast-iron skillet or heavy frying pan over medium-high heat until hot — you should hear a gentle sizzle when you add the steaks.
  6. Carefully place the cauliflower steaks into the hot pan using tongs or a spatula, pressing them down slightly to ensure good contact with the surface. Sear for about 4-5 minutes until the edges turn deep golden brown and crispy.
  7. Flip each steak carefully and cook the other side for another 4-5 minutes, until similarly golden and crispy, and the cauliflower inside feels tender when pierced with a knife.
  8. Once cooked, transfer the steaks to a plate lined with paper towels to drain any excess oil and let them rest for a couple of minutes.
  9. Squeeze fresh lemon juice over the steaks for a bright finish, and sprinkle with chopped herbs if desired. Serve hot and enjoy the satisfying crunch and smoky aroma.