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Smoky Cauliflower Steaks

Cauliflower steaks are thick slices of cauliflower that are seared in a hot pan until golden and crispy on the outside, tender on the inside. Cooked with olive oil and smoked paprika, they develop a rich, smoky flavor and a satisfying texture that mimics traditional steak. Finished with a squeeze of lemon, they make a bold, plant-based main dish with rustic appeal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 large cauliflower head firm, dense, bright white
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 lemon lemon for squeezing fresh juice
  • to taste salt sea salt crystals preferred
  • fresh parsley or cilantro chopped, for garnish

Equipment

  • Sharp serrated knife
  • Large skillet or cast-iron pan
  • Oven
  • Tongs

Method
 

  1. Begin by trimming the leaves and core from the cauliflower head, then place it on a cutting board.
  2. Using a sharp serrated knife, slice the cauliflower into four 1-inch thick steaks, aiming for even cuts that include some of the florets and stem for stability.
  3. Preheat your oven to 200°C (390°F) and place a large skillet or cast iron pan over medium-high heat, adding about 2 tablespoons of olive oil and letting it warm until shimmering and fragrant.
  4. Carefully place the cauliflower steaks in the hot pan, pressing gently to ensure good contact. Sear for 3-4 minutes on each side until they develop a deep golden-brown crust and smell nutty.
  5. Once both sides are nicely browned, transfer the skillet to the preheated oven and roast for an additional 10-15 minutes, until the cauliflower is tender when pierced with a fork and edges are crispy.
  6. Remove the skillet from the oven, squeeze fresh lemon juice over the steaks, and sprinkle with salt and chopped herbs for brightness and flavor.
  7. Let the cauliflower rest for a few minutes, then serve warm, garnished with additional herbs if desired, and enjoy the smoky, satisfying flavor and crispy texture.