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What Is Cauliflower Steak?
The term cauliflower “steak” refers to thick cross-sections from a head of cauliflower, roasted intact, and served as a main dish or side dish. While the cauliflower steak is in no way related to the popular meat entrée, the hearty vegetable can be grilled or sautéed like a traditional steak.
What to Serve With Cauliflower Steak
Cauliflower has a mild flavor profile, which makes it the perfect vehicle for big, bold accompaniments.
- Chimichurri or romesco: A bright, acidic sauce with fresh herbs, garlic, and lemon, or an earthy blend of tomatoes, roasted peppers, and toasted nuts are both great options to serve with a tender cauliflower steak. Learn how to make chimichurri in our recipe here.
- Greek yogurt and preserved lemon: Pair the charred, roasted edges of the cauliflower with a swoosh of cool, creamy yogurt cut with bursts of funky lemon flavor.
- Roasted dates and aged balsamico: Slice a ½ cup of pitted dates in half, and add to the roasting pan with the cauliflower for the last 5–7 minutes of its cook time. Within a few minutes, the dates will begin to melt and caramelize, adding a deep note of sweetness to every bite. Drizzle with a tangy aged balsamic vinegar to complete the mood.
- Creamy cheese sauce: Serve steaks on a blend of whole milk ricotta and aged Parmesan cheese, or top with Mornay, a béchamel sauce boosted with grated Gruyère cheese.
Cauliflower Steak Recipe
Prep Time5 min
Total Time20 min
Cook Time15 min
- 1 head of cauliflower
- ½ cup of extra-virgin olive oil
- 1 teaspoon of paprika
- ½ teaspoon of curry powder
- 2 garlic cloves, grated
- 1 teaspoon of cumin seed
- ¾ teaspoon of kosher salt
- Freshly ground black pepper
- Preheat the oven to 400°F.
- Remove the outer leaves of the cauliflower and trim away the stem end. Balance the head upright on its base, and slowly cut 2 thick “steaks” about 1 ½–2 inches across, down the center of the cauliflower through the core. (A single cauliflower head usually contains about 2 good-sized steaks—save any remaining florets for another use, like cauliflower rice.)
- In a small bowl, combine the olive oil, paprika, curry powder, garlic, cumin, salt, and a few good cranks of pepper. Mix well to incorporate.
- Place steaks on a baking sheet or a cast-iron skillet, and drizzle with oil mixture, carefully coating both sides.
- Roast the steaks, flipping halfway through until cauliflower is tender and turning golden brown and crisp around the edges, about 15 minutes.
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