- Food: Seared Cauliflower Steak
- Writer: Lizzie Green
- Content-Type: Food Blog
I’m extremely psyched about Cauliflower Steak because it’s so simple. Last week, I received (yet another) huge cauliflower.
I enjoyed this dish so much that I prepared it twice in a row… which is unusual around here.
This brief list of components is also unusual. I usually turn a “simple” dish idea into a 20-item shopping list, but not this time! (Can you tell I was ecstatic?)
This meal is delicious as a side dish, but it could also be served as an appetizer if the greens are omitted and served with the sauce for dipping.
- ½ inch slices of cauliflower, from the middle of the head
- olive oil
- minced garlic
- 6 oz. plain yogurt
- juice of half of a small lemon (about 2 tablespoons) plus a bit of the zest
- 1 garlic clove, minced
- a splash of olive oil (1/2 to 1 tablespoon)
- pinch of red pepper flakes
- Preheat the oven to 350 degrees Fahrenheit. If your cauliflower has just been cleaned, pat it dry and season it with salt. While your oven is heating up, set it aside to dry. Place them on a baking sheet and bake for 15 minutes, or until they’re soft and slightly brown on the edges (we’re pre-cooking them). Remove the dish from the oven.
- Meanwhile, combine the yogurt ingredients in a mixing bowl. Taste and adjust as needed. Place in the refrigerator until ready to serve.
- Coat the bottom of a big skillet with olive oil and heat it over medium heat. After that, add the cauliflower steaks and the garlic. Cook for about 5 minutes on each side, or until golden brown and caramelize. (If the garlic begins to burn, lower the heat.)
- Remove them from the skillet, season with a little more salt, and serve with a few leaves and pomegranate seeds (if desired), as well as big dollops of yogurt sauce (less optional).