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Caramelized Cauliflower Steaks

Cauliflower steaks are thick slices of cauliflower that are seared and roasted until golden and tender, developing a crispy, caramelized crust. The dish highlights the cauliflower's nutty, smoky flavors, enhanced by spices and herbs, with a firm yet juicy texture. Served hot, they resemble meat-like sculptures on the plate, perfect for a satisfying vegetarian main.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 head cauliflower firm, white head with tight florets
  • 3 tbsp olive oil good quality extra virgin
  • 3 cloves garlic fresh, minced
  • 1 tsp smoked paprika adds smoky depth
  • to taste salt preferably flaky sea salt
  • to taste pepper freshly ground
  • 1 tbsp lemon juice brightens the dish
  • a few tablespoons fresh herbs such as thyme or parsley, chopped

Equipment

  • Chef's knife
  • Large baking sheet
  • Oven-safe skillet or cast-iron pan
  • Pastry brush
  • Measuring spoons
  • Silicone spatula

Method
 

  1. Preheat your oven to 220°C (430°F). Carefully slice the cauliflower into 1.5-inch thick steaks, aiming for about 2-3 per head. Don’t worry if some fall apart; those can be roasted as florets too.
  2. Using a pastry brush, coat both sides of each cauliflower steak generously with olive oil. Sprinkle salt, pepper, and smoked paprika evenly over each piece, then let them sit for about 5 minutes to soak up the flavors.
  3. Heat your skillet or cast-iron pan over medium-high heat until it’s hot and starts to shimmer. Carefully place the cauliflower steaks into the pan, searing each side for about 2-3 minutes until golden and crispy at the edges, hearing a satisfying sizzle.
  4. Transfer the seared steaks onto a large baking sheet lined with parchment. Roast in the oven for 15-20 minutes, until the cauliflower is tender when pierced and the edges are deeply caramelized and slightly charred.
  5. Once out of the oven, drizzle the cauliflower steaks with fresh lemon juice and sprinkle with chopped herbs. For extra flavor, you can brush with balsamic glaze or more olive oil if desired.
  6. Serve the cauliflower steaks hot, with the caramelized edges and smoky aroma filling the senses. Enjoy their firm yet juicy texture that resembles a hearty, vegetable-based main.