Cauliflower Steak

For home cooks who prefer quick midweek dinners, this is your-house cauliflower steak, not restaurant cauliflower. The guidelines are straightforward: choose large, firm heads for even slicing, cut them into thick slabs for stovetop cooking, dry them well to maximise browning, then season and sear them in a very hot skillet, ideally cast iron. This method deviates from the usual roasting advice, which calls for long oven time and minimal handling. Instead, you turn the cauliflower often and let the hot pan do the work. Without the need for elaborate marinades or sauces, this blend of cauliflower, salt, heat, and cast iron creates a steak that is deeply caramelised on the outside and tender at the core.

INGREDIENTS

Yield:4 to 6 servings, with leftovers

2 large heads of cauliflower (about 2½ to 3 pounds total)
Coarse salt, such as kosher salt or Maldon sea salt
Freshly ground black pepper (optional)
2 to 3 tablespoons olive oil (or another neutral cooking oil)

PREPERATION

Step 1
Remove any leaves and trim the stem of the cauliflower, but leave the core intact. Slice each head into 1-inch-thick “steaks.” (You’ll usually get 2–3 intact slabs per cauliflower, plus some florets from the sides — save those for roasting alongside.)
Step 2
Pat the cauliflower steaks dry with paper towels. Line a plate or tray with paper towels, place the steaks on top, and set aside while you preheat the pan.
Step 3
Place a heavy skillet, preferably cast-iron, over medium-high heat. Add 1 to 2 tablespoons of olive oil and let it get hot until shimmering but not smoking.
Step 4
Season cauliflower steaks lightly on both sides with salt and pepper. Carefully place one or two steaks in the skillet (do not overcrowd; cook in batches if needed).
Step 5
Cook cauliflower for 3 to 5 minutes per side, pressing gently with a spatula for even contact, until each side is deeply golden brown and crisp at the edges. Sprinkle with an extra pinch of salt as it cooks, if desired.
Step 6
Reduce heat to medium-low, cover the pan, and cook for another 3 to 5 minutes per side until the stems are tender when pierced with a knife.
Step 7
Transfer cauliflower steaks to a serving platter. Tent lightly with foil and let rest for a few minutes before serving. Serve whole, or cut into thick slices.

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