Mediterranean · Free recipe
Roasted Cauliflower Steaks
Thick slabs cut through the core of the cauliflower are seared in a hot skillet until mahogany, then finished in the oven so the centers turn tender without going mushy. A bright salsa verde with capers, parsley, and lemon cuts through the nutty, caramelized edges.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
- Level
- Easy
Method
-
Heat the oven to 425F, stand the cauliflower on its stem, and cut two 1-inch-thick slabs from the center so each keeps a piece of core; save the loose florets for another use.
-
Mix 2 tbsp oil with the paprika, garlic powder, salt, and pepper and brush it over both sides of each steak.
-
Heat an ovenproof skillet over medium-high heat and sear the steaks for 3 to 4 minutes until the underside is deeply browned, then flip carefully with a wide spatula.
-
Transfer the skillet to the oven and roast for 15 to 18 minutes, until a paring knife slides through the core with little resistance.
-
While they roast, stir together the parsley, capers, grated garlic, lemon zest, 1 tbsp lemon juice, pepper flakes, and remaining oil to make a loose salsa verde.
-
Spoon the salsa verde over the hot steaks, scatter with almonds and flaky salt, and serve right away.
Zest note from the test kitchen
One head only yields two good steaks, so roast the leftover florets on the same pan alongside them to serve as a crunchy side.
