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Food

How to Make a Cauliflower Steak: Cauliflower Steak Recipe

Written by MasterClass

Last updated: Nov 8, 2020 • 2 min read

Not only are roasted cauliflower steaks vegan, gluten-free, and low-carb, they’re a blank slate for most forms of culinary expression. Cauliflower holds flavor like a champ, and maintains a firm, tender texture when roasted at high heat.

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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.
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Cauliflower Steak Recipe

Serves
2
Prep Time
5 min
Total Time
20 min
Cook Time
15 min

Ingredients

  • 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
  1. Preheat the oven to 400°F.
  2. 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.)
  3. 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.
  4. Place steaks on a baking sheet or a cast-iron skillet, and drizzle with oil mixture, carefully coating both sides.
  5. 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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