Spiced Cauliflower Steaks

These are beautiful, delicious and very quick to make. Here’s a similar but plainer, version.

 

You will end up with a few beautiful steaks that hold together and lots of smaller bits–they’ll taste just as good. I suggest adding a little water to the pan when cooking the second side to make sure the cauliflower is tender and crisp but not burned. You can omit the water and watch the heat carefully but the water speeds things up a bit.

 

Serves 4

 

1 small to medium head cauliflower, washed

2-3 tablespoons olive oil, divided

1/2 teaspoon salt

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground hot red pepper

1/2 teaspoon small brown mustard seeds, optional

Splash of water (optional–see headnote)

For sauce:

1/3 cup plain whole milk or Greek yogurt

1 garlic coved, minced and mashed with side of a chef’s knife

Pinch or two of salt

 

Trim any leaves (and reserve to add to stir fries, soups, etc.) from the cauliflower and cut off the most fibrous base of the stem/core. Don’t remove the core though. Most of it will get deliciously tender and you need it to keep the steaks together.  Set the cauliflower upright on a cutting board. Cut the cauliflower in half and then working out to the edges, cut each half into about 1-inch thick slices. Some florets will fall off and that’s fine. Prepare them just as you do the steaks and fit them around the edge of the steaks in the pan. You’ll end up with some steaks the full 1/2 size of the cauliflower and some smaller steaks and some loose bits.

 

Mix the spices and salt together in a small bowl. Generously sprinkle the cauliflower slices and bits with the spice mixture and then drizzle them with a little oil, rubbing the spices into the cauliflower with your fingers. Do this on both sides of the steaks.

 

Heat a tablespoon of olive oil in a large, heavy skillet over medium-high heat. Place as many steaks as you can fit in one layer in the pan. Cook, covered, for about 3-4 minutes, then when the underside is nice and browned flip them over, add a splash of water, cover the pan and cook for 2 more minutes, remove cover, add a little more oil if things are dry and continue cooking uncovered until the second side is browned and crisp as well.  Repeat with remaining cauliflower.

 

Mix the yogurt with garlic and salt in a small bowl. Serve the steaks hot with the yogurt.

3 thoughts on “Spiced Cauliflower Steaks”

  • smcfarland39@comcast.net says:

    I’ve made this dish several times now and love it! Instead of frying I bake them (too lazy to fry multiple steaks!) and then I can prepare the rest of the meal while the oven does the cooking!
    Sara
    Stoneboat CSA member

  • smcfarland39@comcast.net says:

    I’m about to beg Aaron at Stoneboat Farm to get me some cauliflower next week as I’m craving this recipe! Being vegan I use Veganaise and mix in small amount of sriracha sauce and fresh lemon juice-to die for dipping sauce!!

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