This cauliflower steak recipe is a delicious, satisfying plant-based meal! You will need two cauliflowers here so that you can cut 4 really sturdy, cohesive steaks. You’ll have quite a bit of cauliflower leftover. Simply roast the florets, and use them in salads or as a snack dipped in hummus
Ingredients
- 2 large cauliflowers
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Basil pesto
Topping
- ¼ cup pine nuts
- ¼ cup hazelnuts, chopped
- ¼ cup chopped fresh parsley
- ¼ cup golden raisins
- 1 teaspoon lemon zest
- 2 teaspoons capers
- 1 small fresno chili, chopped or ¼ teaspoon red pepper flakes
- 2 teaspoons extra-virgin olive oil
Instructions
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Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
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Remove the coarse outer leaves of each cauliflower, then slice 2 3cm thick “steaks” from the center of each cauliflower, keeping the core intact. Cutting the steaks from the center is the best way to get slabs that will stay intact through the cooking process. You’ll have quite a bit of cauliflower leftover.
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Heat a pan over medium heat and brush with oil. Place one or two cauliflower steaks in the pan and sear for 2 to 3 minutes per side, or until golden brown. Repeat with the remaining cauliflower steaks. Transfer each steak to the baking sheet, sprinkle both sides with salt and pepper, drizzle with a little bit more olive oil, and roast in the oven for 22 to 28 minutes, or until the core is fork-tender.
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Make the topping: In a small bowl, stir together the pine nuts, hazelnuts, parsley, raisins, lemon zest, capers, chili, and olive oil.
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Assemble plates with a slather of the pesto, a cauliflower steak, spoonfuls of the topping, and another drizzle of olive oil, if desired, and serve.
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