Seared & Roasted Cauliflower Steak
This is our 3rd and final recipe in the Cauliflower Ingredient Spotlight series. In this last recipe, we wanted to showcase the vegetable in its purest form using one of our favorite cooking formulas the Sear and Roast and show you how meaty cauliflower can be, even on its own.
Cauliflower steak? Maybe you think I’m trying to pull one over on you, but I’m not. Yes, on the surface there really isn’t anything steak like about cauliflower. For one, it’s typically albino. Albino ingredients typically don’t scream bloody juiciness. Yet, when you prepare this ingredient like a steak – adding a little char, leaving the thick stems in tact – it has a chameleon-like way of morphing into something steak-like. Don’t get me wrong – you’ll never confuse it for a bone-in rib-eye in a blind taste test, but you also probably won’t guess cauliflower upon first bite. For those trying to reduce their meat-intake, consider this a substitute one out of ever three times you’re craving a steak. You might be surprised to see your cravings fulfilled.
- 1 head of cauliflower
- 1 onion, caramelized; how-to here
- Olive oil
- Salt & pepper
- Cast-iron skillet
- Cauliflower: Rinse; Remove leafier stems at the bottom of the cauliflower; Slice the cauliflower vertically into 4 to 6 half-inch to three-quarter-inch steaks
- Onion: Onion can be sliced and caramelized
- Place everything in separate air-tight containers / bags and refrigerate
- Preheat oven to 400 degrees
- Prep cauliflower (directions above) if you haven’t already done so
- Caramelize onions (directions here) if you haven’t already done so
- While onions are caramelizing, place cast iron skillet over medium-high heat
- Coat pan in about 1 tbs of olive oil
- Arrange the cauliflower steaks in the pan; sear for about 2 minutes
- Flip over and place entire skillet in oven
- Roast for another 10 minutes
- Season with salt and pepper, and garnish with caramelized onions
