📝 About This Recipe
Transform the humble cauliflower into a sophisticated, center-of-the-plate masterpiece that rivals any traditional steak. These thick-cut 'steaks' are seasoned with a smoky spice rub and roasted until the edges are caramelized and crisp while the centers remain tender and buttery. Finished with a vibrant, zesty herb gremolata, this dish offers a stunning contrast of textures and flavors that celebrate modern plant-based cooking.
🥗 Ingredients
The Steaks
- 2 large heads Cauliflower (fresh, firm, and heavy for their size)
- 1/4 cup Extra Virgin Olive Oil (high quality)
Smoky Spice Rub
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
Lemon-Herb Gremolata
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 Lemon (zested and juiced)
- 1 clove Garlic (minced into a paste)
- 1 tablespoon Capers (drained and roughly chopped)
- 2 tablespoons Toasted Pine Nuts (for crunch)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper or silicone mats to prevent sticking and ensure even browning.
-
2
Prepare the cauliflower by removing the outer green leaves, but keep the stem intact; this is the 'glue' that holds the steaks together.
-
3
Place the cauliflower head on a cutting board, stem-side down. Using a large chef's knife, cut the cauliflower in half through the center of the stem. Slice 1-inch thick 'steaks' from the center of each half. You should get 2-3 steaks per head.
-
4
Reserve any loose florets that break off during slicing; you can roast these on the same tray alongside the steaks.
-
5
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and red pepper flakes until well combined.
-
6
Arrange the cauliflower steaks on the prepared baking sheets. Using a pastry brush, generously coat both sides of each steak with the spiced oil mixture.
-
7
Place the baking sheets in the oven and roast for 15-20 minutes. You want to see the bottom side becoming deeply golden brown.
-
8
Carefully flip the steaks using a wide spatula. Be gentle to keep them from breaking apart. Roast for another 10-15 minutes until the cauliflower is tender when pierced with a knife and the edges are crispy.
-
9
While the cauliflower roasts, prepare the gremolata. In a small bowl, combine the chopped parsley, lemon zest, 1 tablespoon of lemon juice, minced garlic, chopped capers, and toasted pine nuts.
-
10
Once the cauliflower is done, remove it from the oven and let it rest for 2 minutes on the baking sheet.
-
11
Transfer the steaks to a serving platter. Spoon the fresh gremolata generously over the top of each steak.
-
12
Finish with an extra drizzle of olive oil and a final sprinkle of flaky sea salt if desired. Serve immediately while hot and fragrant.
💡 Chef's Tips
Choose cauliflower heads that are very tight and compact to ensure the steaks hold their shape. Don't crowd the pan; if the steaks are too close, they will steam rather than roast and lose that desirable crispiness. If you have leftover spice oil, use it to toss the loose florets before roasting them in the gaps between steaks. For a cheesy version, sprinkle 1/4 cup of freshly grated Parmesan over the steaks during the last 5 minutes of roasting. To make it a fuller meal, serve the steaks over a bed of creamy hummus or whipped feta.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio to cut through the roasted flavors. Serve alongside a side of wild rice pilaf or quinoa for a hearty, complete vegetarian meal. Accompany with a simple arugula salad dressed with lemon and olive oil for a refreshing contrast. Top with a dollop of Greek yogurt or tahini sauce for added creaminess. Pairs beautifully with roasted cherry tomatoes or sautéed balsamic mushrooms.