Pan-seared Cauliflower Steak is richly seasoned and cooked to tender perfection. Drizzled with a zesty citrus herb sauce, this versatile recipe can be served as a main dish, side, or appetizer.
I’ve seen roasted cauliflower steaks all over the internet and each time I dive into the recipe, the cauli steak is just seasoned with salt and pepper, then roasted. Yes, that works perfect for a real beefy steak, but in my opinion, cauliflower needs a bit more! My goal was to create a deeply savory, flavorful pan-seared cauliflower steak that with each bite you want more and more! I can say with this recipe, I’ve done just that!
This cauliflower steak recipe transforms a thick head of cauliflower into hearty, caramelized “steaks”, packed with flavor and a satisfying chew. I love it over a creamy bed of hummus or baba ganoush but there are so many ways to enjoy this dish.
Ingredients You’ll Need
- Head of cauliflower: Trim and cut fresh cauliflower into 1 inch steaks. Make sure it’s large so you have plenty of surface to work with. (One cauliflower head makes 2-3 cauliflower steaks)
- Olive oil: This helps the spices stick to the vegetable and also helps the cauliflower brown in the pan.
- Seasoning: I use a smoky, spicy blend of seasonings that include smoked paprika, cumin, garam masala, red crushed peppers, and salt and pepper as desired
For cooking the cauliflower
- Butter: Use this to pan-sear the cauliflower for enriched flavor.
- Garlic cloves: Slightly crushed garlic infuses the butter with savory, garlicky flavor.
Citrusy Herb Sauce
- Fresh Herbs: I use dill, parsley, and basil for a refreshing flavor base.
- Shallot: This adds a peppery taste that enhances the herbs.
- Jalapeno: Finely chopped peppers add a slight crunch and subtle hint of spice.
- Lemon juice: Use this for a bright, citrusy quality. Add more or less to your liking.
- Olive Oil: Use your favorite quality Olive Oil.
- Honey: This adds a sticky, sweet boost for depth of flavor.
How to Cut Cauliflower Steaks
It’s incredibly easy to cut cauliflower. Begin by removing the outer leaves. Then slice the cauliflower heads into approximately 1-inch thick slices.
Arrange them on the baking sheet. (Each head will yield 2-3 full slices, but the ends may break into florets, which can be saved for another dish or roasted alongside.)
How To Make Cauliflower Steaks
No bland veggies over here! This is the best cauliflower steak recipe because it starts with a tasty oil-based seasoning.
In a shallow bowl, combine olive oil and spices.
Brush this mixture onto both sides of the cauliflower steaks.
Preheat a cast-iron skillet or heavy-bottom frying pan over medium-high heat. Once heated, add two tablespoons of cooking oil.
Gently place the cauliflower steaks in the pan along with 1 tablespoon of butter. Sear each side until golden brown, about 5 minutes per side. Then add 3 tablespoons of water and cover the pan.
Allow the steaks to simmer for 5-7 minutes. Remove the lid and let the water evaporate until the cauliflower steaks are fork-tender
Plate the cauliflower steaks and drizzle them with the herb sauce. Serve alongside creamy hummus or baba ganoush, and garnish with toasted pine nuts and sliced lemon.
What to Serve with Cauliflower Steaks
If you’re serving pan-fried cauliflower steaks as an entree, serve them with roasted vegetables like Brussels sprouts. For a heartier dish, serve it over a bed of grains, like this Quinoa Vegetable Salad. If you want a healthy snack or appetizer, try the cauliflower with a creamy spread or dip like this Roasted Sweet Potato Hummus.
Recipe Variations
- Chimichurri Sauce: This vibrant sauce made with fresh parsley, cilantro, garlic, and red wine vinegar adds a zesty and herbaceous flavor to the cauliflower steak.
- Jerk Sauce: Add some spicy Caribbean flavor to the vegetable with this marinade.
- Homemade Barbecue Sauce: If you want to pair this veggie with a finger-lickin’ good sauce, try this my from-scratch BBQ sauce. It’s a tangy, sweet sauce made with tomato sauce, apple cider vinegar, brown sugar, and liquid smoke.
- Cajun Seasoning: You can’t go wrong with this classic spice blend. Make it with smoked paprika, garlic powder, onion powder, thyme, and cayenne pepper.
Common Questions
To cut cauliflower for steaks, trim off the outer leaves and cut the head into approximately 1-inch thick slices. Each head typically yields 2-3 full steaks, with the center slices holding together best. Save any florets that break off for another dish or roast them alongside the steaks as per your recipe.
You can soak cauliflower before cooking to remove any dirt, debris, or insects hidden within the florets. It can also reduce bitterness. If you choose to soak the cauliflower, use cold water and thoroughly dry the head so it’s not soggy once cooked.
If you’d like to prevent waste, use discarded leaves for other nutritious meals. You can season and roast them for a crispy snack or add them to soups and stocks.
Storing Your Cauliflower Steak
Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a preheated oven at 350°F for about 5 minutes, until heated through. You can also reheat them in a skillet over medium heat for about 5 minutes, flipping once to ensure they warm evenly.
Savory Pan-Seared Cauliflower Steak
Ingredients
- 1 large head of cauliflower trimmed and cut into 1″ steaks
- ¼ cup olive oil
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 tsp garam masala
- ½ tsp red crushed peppers
- Salt and pepper as desired
For cooking the cauliflower
- 2 tbsp butter
- 5 garlic cloves slightly crushed
Citrusy Herb Sauce
- 3 tbsp Fresh dill
- 3 tbsp Fresh Parsley
- 3 tbsp Fresh Basil
- 1 Shallot finely chopped
- 1 Jalapeno finely chopped
- 2 tbsp Lemon juice plus more to taste
- 2 tbsp Olive Oil
- 1 tbsp Honey plus more to taste
Instructions
- Slice the cauliflower heads into approximately 1-inch thick slices and arrange them on the baking sheet. (Each head will yield 2-3 full slices, but the ends may break into florets, which can be saved for another dish or roasted alongside.)
- In a shallow bowl, combine olive oil and spices. Brush this mixture onto both sides of the cauliflower steaks.
- Preheat a cast-iron skillet or other oven-safe, heavy-bottom frying pan over medium-high heat. Once heated, add two tablespoons of cooking oil.
- Gently place the cauliflower steaks in the pan along with 1 tablespoon of butter. Sear each side until golden brown, about 5 minutes per side. Next, add 3 tablespoons of water and cover the pan, allowing the steaks to simmer for 5-7 minutes. Remove the lid and let the water evaporate until the cauliflower steaks are fork-tender.
- Plate the cauliflower steaks and drizzle them with the herb sauce. Serve alongside creamy hummus or baba ganoush, and garnish with toasted pine nuts and sliced lemon.
Notes
Nutrition
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Okay, WOW! The flavor is a 10/10. I made this for me and my husband. We both loved it