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Seared Cauliflower Steaks

This dish features thick slices of cauliflower that are seared until deeply caramelized on the outside, creating a crispy, smoky crust while remaining tender inside. The key methods involve slicing, drying, seasoning, and pan-searing to achieve a visually appealing, steak-like appearance with a rich, roasted flavor. The final result is a rustic, golden-brown cauliflower steak with a slight char and a tender bite.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 head cauliflower preferably dense, heavy, white
  • 2 tbsp olive oil use a good fruity or neutral oil for searing
  • to taste salt generous for seasoning
  • to taste freshly cracked black pepper added after searing
  • 1 lemon lemon for squeezing over finished steaks

Equipment

  • Sharp chef’s knife
  • Large skillet
  • Tongs
  • Paper towels
  • Spatula

Method
 

  1. Start by slicing the cauliflower into 2 cm thick steaks, aiming to keep the core intact so they hold together during searing.
  2. Pat each steak dry with paper towels to remove excess moisture, which helps achieve a crispy sear.
  3. Brush both sides of each steak lightly with olive oil, ensuring an even coating for browning.
  4. Sprinkle salt generously over both sides to season and draw out moisture, aiding in caramelization.
  5. Preheat a large skillet over medium-high heat until hot, and add 2 tablespoons of oil, listening for it to shimmer and sizzle.
  6. Carefully place the cauliflower steaks in the hot pan, pressing down slightly to ensure good contact with the surface.
  7. Cook for about 4-5 minutes until the underside develops a deep golden, crispy crust, and the cauliflower begins to release a roasted aroma.
  8. Use tongs to gently flip each steak and cook the other side for another 4-5 minutes, until equally caramelized and tender when pierced.
  9. Check for doneness by pressing lightly; the crust should be crispy, and the inside tender with a slight give.
  10. Remove the steaks from the pan and let them rest for a couple of minutes; squeeze fresh lemon over the top for brightness.
  11. Serve the cauliflower steaks hot, with a drizzle of olive oil or additional seasonings if desired, and enjoy their smoky, crispy exterior with tender insides.