Cauliflower Steak
Servings
2Serving size
8 ouncesThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Serve with the sauce of your choice (we suggest Mediterranean Sauce, pictured, Thai Peanut Sauce, or Barbecue Sauce) and Goat Cheese Mashed Potatoes or Plain Mashed Potatoes | Low Sodium Version or Roasted Potatoes.
Ingredients
| 1 head large (6-7 inch dia.) Cauliflower, raw |
| 3 tsp. Olive oil |
| 1 Tbsp. Unsalted butter |
| 1/8 tsp. Salt |
Instructions
Place a large skillet in the oven and preheat to 350°F.
Place the head of cauliflower on a cutting board stem side down.
Vertically slice the cauliflower in half.
With one half of the cauliflower still on the cutting board stem side down, cut a 2 inch thick slice off of each half so that you have two large slices.
(Note that it might be possible to cut 3 thick slices depending on the size of the cauliflower. Reserve the remainder of the cauliflower for another use.)
Gently slice a V in the base of the stem to remove the stem.
Place the olive oil in the preheated skillet and add the cauliflower steaks cut side down.
Roast for 30 minutes. Turn the steaks over about every 7 to 8 minutes.
Add the butter and roast for another 15 to 20 minutes. Turn a few more times so the cauliflower browns.
Serve with sauce of your choice.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe was inspired by recent travels where I had a cauliflower steak. It was fantastic and served with a tomato sauce. It seems so simple, but like a steak it tastes fantastic on its own but also serves as a great vehicle for your favorite sauces.