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Smoky Cauliflower Steaks

Cauliflower steaks are thick slices of cauliflower cooked until golden and crispy on the outside, tender inside, and infused with smoky flavors. Searing them in a hot skillet creates a charred, steak-like appearance and texture, finished with a bright squeeze of lemon for contrast. This dish is a simple yet impressive way to elevate a humble vegetable into a satisfying main course.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower firm, dense head
  • 3 tbsp olive oil extra virgin preferred
  • 1 tsp salt sea salt flakes optional
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp smoked paprika optional for smoky flavor

Equipment

  • Skillet or cast iron pan
  • Sharp Knife
  • Tongs
  • Paper towels

Method
 

  1. Start by patting the cauliflower dry with paper towels to remove excess moisture, which helps achieve a good sear.
  2. Place the cauliflower on a cutting board and carefully slice it into about 1.5-inch thick steaks, aiming for two to three steaks from the center.
  3. Brush each steak generously with olive oil on both sides, ensuring they are well-coated to promote browning and prevent sticking.
  4. Sprinkle the steaks with salt and smoked paprika (if using), distributing evenly for flavor and color.
  5. Heat your skillet over medium-high heat until shimmering, and add the remaining olive oil. You should hear a gentle sizzle when the oil is hot enough.
  6. Carefully place the cauliflower steaks in the hot pan, avoiding overcrowding, and let them cook undisturbed for about 4–5 minutes until deep golden brown and crispy on the bottom.
  7. Use tongs to flip each steak gently, then cook for another 4–5 minutes until the second side is also golden and crispy, and the cauliflower feels tender when pierced with a knife.
  8. Remove the steaks from the pan and transfer to a serving plate. Let them rest for a minute to settle and finish crisping slightly.
  9. Squeeze fresh lemon juice over the hot cauliflower steaks to brighten the smoky flavor and add a fresh contrast.
  10. Garnish with chopped herbs like parsley or cilantro if desired, then serve immediately for the best crispy texture and vibrant flavor.

Notes

For extra smoky flavor, sprinkle a little more smoked paprika before serving or add a dash of hot sauce for heat. If cauliflower breaks apart, don’t worry—the pieces will still be delicious as florets. To make ahead, prepare and store raw slices in the fridge for up to 24 hours before cooking.