Perfect Cauliflower SteaksCourse: MainCuisine: AmericanDifficulty: Easy
After realizing that my Cauliflower Piccata recipe was a home run, I became obsessed with Cauliflower Steaks. Besides being delicious, they are visually stunning and substantial enough to anchor an entire meal around. I love brainstorming ways to make Cauliflower Steaks shine and lately have been enjoying them with Vodka Sauce (shown above), or as the centerpiece to a loaded hummus plate. Let your imagination run wild!
Follow my method below and you will be handsomely rewarded. The trick to perfect Cauliflower Steaks is pre-heating the pan you will roast them on, and cracking the oven door occasionally to let out some steam (otherwise your Cauliflower Steaks will be soggy and um, smell like farts).
- Cauliflower Steaks
2 medium heads cauliflower
4 tbsp olive oil
4 tbsp grated Parmesan
1 tsp seasoned salt
- Place a sheet pan on MIDDLE rack in oven and preheat to 500 degrees. Slice base off each cauliflower and cut away any pieces that aren’t connected to stem end (save them for roasting another day). Slice the remaining slab of cauliflower vertically into 2, 1 inch thick slabs. Rub olive oil onto cut sides and sprinkle with seasoned salt and Parmesan.
- Once oven is preheated, carefully remove pan and place cauliflower onto pan. Place pan back into oven. Cook cauliflower steaks for 14-16 minutes total, flipping once. VERY IMPORTANT STEP: 4 minutes into cook time on each side, carefully crack open oven door just long enough to release any steam that has built up in oven. This ensures that cauliflower steaks cook primarily via searing instead of steaming.