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Cauliflower Steaks with Lemon and Spices

Cauliflower steaks are thick slices of cauliflower pan-seared to achieve a crispy, golden crust with tender insides. Made with hearty cauliflower, olive oil, and bright lemon, they resemble a steak in appearance and texture, offering a satisfying main dish. The final result features a smoky, caramelized exterior with a fresh, zesty finish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 head cauliflower large and dense for best steaks
  • 2 tablespoons olive oil for searing
  • 1 lemon lemon for zest and juice
  • to taste sea salt flaky for texture and flavor
  • 1 teaspoon paprika or cumin for smoky flavor

Equipment

  • Chef's knife
  • Large skillet or cast iron pan
  • Spatula or tongs

Method
 

  1. Trim the cauliflower, removing leaves and cutting away the core, then place it on a cutting board.
  2. Using a sharp chef’s knife, slice the cauliflower into 1-inch thick steaks, aiming for 2-3 slices per cauliflower head.
  3. Preheat a large skillet over medium-high heat and add 2 tablespoons of olive oil, allowing it to shimmer and become fragrant.
  4. Carefully place the cauliflower steaks in the hot pan, making sure not to overcrowd; listen for a sizzle as they make contact with the hot oil.
  5. Cook each side for about 4-5 minutes, until the edges are golden brown and crispy, flipping carefully with tongs or a spatula.
  6. While cooking, zest the lemon using a microplane and squeeze out the juice into a small bowl for finishing.
  7. Once both sides are beautifully caramelized and crispy, remove the cauliflower steaks from the pan and transfer to a serving plate.
  8. Squeeze fresh lemon juice over the hot steaks, then sprinkle with flaky sea salt and a pinch of paprika or cumin for added depth.
  9. Let the cauliflower rest for 2 minutes, allowing the flavors to settle and juices to redistribute.
  10. Serve the cauliflower steaks hot, garnished with extra lemon wedges or fresh herbs if desired, and enjoy their smoky, crispy texture with a bright citrus finish.