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Pan-Fried Cauliflower Steaks

Cauliflower steaks are a visually striking and texturally satisfying dish, achieved by pan-frying thick slices until they develop a deep amber, crispy crust. The process emphasizes caramelization and tender insides, resulting in a rustic yet elegant vegetable main. This recipe focuses on patience and technique to perfect that ideal crunch and flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Modern Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower firm, tight, white head
  • 2 tablespoons olive oil good quality for flavor
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt preferably flaky sea salt
  • to taste pepper freshly ground
  • 2 tablespoons fresh herbs chopped parsley or cilantro

Equipment

  • Large cast-iron skillet
  • Sharp chef’s knife
  • Kitchen towel or paper towels
  • Tongs or spatula

Method
 

  1. Start by removing any leaves from the cauliflower and place it on a cutting board. Using a sharp chef’s knife, cut the cauliflower into four thick, even slices roughly 1.25 inches thick, keeping the core intact so the steaks hold together.
  2. Pat the cauliflower slices dry with a kitchen towel or paper towels to remove excess moisture. This helps them crisp up nicely during cooking.
  3. Brush both sides of each steak generously with olive oil, ensuring even coverage. Season them with a good pinch of salt and freshly ground pepper for flavor.
  4. Preheat your large cast-iron skillet over medium-high heat until the oil shimmers and begins to smoke slightly, indicating it's hot enough for searing.
  5. Carefully place the cauliflower steaks into the hot skillet. You should hear a satisfying crackle as they hit the pan. Let them cook undisturbed for about 4-5 minutes until the edges are deeply golden and crispy.
  6. Using tongs or a spatula, gently flip each steak over, pressing down slightly to maintain contact with the pan. Cook for another 4-5 minutes until the second side is also golden brown and crispy, and the inside is tender when pierced with a fork.
  7. Once cooked, transfer the cauliflower steaks to a serving plate and let them rest for about 2 minutes. Squeeze fresh lemon juice over the top for brightness, and sprinkle with chopped herbs for freshness.

Notes

Ensure the cauliflower slices are dry before oiling for maximum crispness. Adjust heat as needed to prevent burning. Resting the steaks helps set the crust and keeps them juicy.