Roasted Cauliflower Steaks

Recipe from Erin Wysocarski

Adapted by Tara Parker-Pope

Roasted Cauliflower Steaks
Andrew Scrivani for The New York Times
Total Time
15 Minutes Active Time
Rating
4(619)
Comments
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The recipe comes to us courtesy of Erin Wysocarski, of Redondo Beach, Calif., a 10-year vegan who has grown accustomed to bringing portable food to holiday gatherings.

"Most folks who have never heard the term 'cauliflower steak' give a little chuckle," said Ms. Wysocarski, who writes the Olives for Dinner vegan food blog. "This cauliflower steak tastes good because of the way it’s sliced — it gets a little crispy around the edges (especially if you use a cast iron pan) and stays succulent toward the middle."

The dish has the added benefit of being portable and easy to reheat. —Tara Parker-Pope

Featured in: Vegetarian Thanksgiving: Cauliflower Steaks

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Ingredients

  • 1head cauliflower
  • Kosher salt
  • Freshly ground pepper
  • 2leaves sage, finely chopped
  • 1tablespoon olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

132 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 5 grams protein; 645 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the cauliflower through the center, keeping as much intact as possible. Season the “steaks” with salt, freshly ground pepper and sage.

  2. Step 2

    Heat a cast-iron skillet over medium-high heat. Add olive oil and place cauliflower carefully in the pan. Sear the cauliflower for 3 to 4 minutes per side, until deeply golden. Serve with vegan gravy, if desired.

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Ratings

4 out of 5
619 user ratings
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Comments

Sue

Wow, why is the cooking section for The Times, more often than not, so poorly proofread and edited? Olive oil isn't listed as an ingredient in this recipe, on top of which there's no "roasting" instructions, so calling it roasted cauliflower is fairly misleading. Not a big deal but come on, this is just poor proofreading/editing. I find that a lot of their recipes and instructions usually miss steps as well...sheesh.

olivesfordinner

Hi all -- the full recipe can be found on my blog ... enjoy!

http://www.olivesfordinner.com/2013/11/roasted-cauliflower-steaks-with-o...

Joan Abnett

To get a clean cut of the cauliflower, use a bread knife. They are designed to cut straight and work well for this. For those who have medical problems with hands/wrists, this a very easy way to cut with no strain.

mary wiliams

Needs much more cooking time. How thick should the “steaks” be.

Craig

This recipe is fantastic - the cauliflower gets a nice flavorful crust, and the vegan gravy is a great accompaniment. However, I followed the comment in the description that “it did well making it ahead of time” and then reheating and crisping up the cauliflower. I tasted the Cauliflower right after cooking and then again after storing and reheating, and there is no comparison - the reheated Cauliflower was mushy on the inside, while the freshly cooked cauliflower was crispy and had an inside that was cooked but still had a pleasant texture. I would not recommend making this ahead of time. But do make this recipe, it’s delicious!

lizzy

Quick and easy! I melted some mozzarella cheese on top and included a side of tahini for dipping, which brought it to the next level.

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Credits

Erin Wysocarski

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