Cauliflower steak

Cauliflower steak

24 ratings

Adam, food editor


„The caramelized steaks with their crispy edges, the silky puree, the combination of spices, and the zesty tangerine: there is so much to like in this dish. Best of all, it’s so easy to make.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1
large cauliflower
150 ml
rice milk
2
tangerines
6 leaves
sage
2
cloves
1 tbsp
anise seeds
3 tbsp
olive oil
vegetable oil for frying
Metric
Imperial
  • 1  large cauliflower
  • 150 ml rice milk
  • 2  tangerines
  • 6 leaves sage
  • 2  cloves
  • 1 tbsp anise seeds
  • 3 tbsp olive oil
  • vegetable oil for frying

Utensils

  • citrus juicer
  • citrus zester
  • oven
  • hand blender
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • spatula
  • large ovenproof frying pan

Enjoy with

Falanghina
The silky mouthfeel of Falanghina is a wonderful addition to the textural contrast of the cauliflower steak and puree. Its floral, gently honeyed bouquet underscores the citrus, sage, and anise flavors of the dish.

Nutrition per serving

Cal
317
Protein
9g
Fat
25g
Carb
12g

Step 1/6

Preheat oven to 180°C/350°F. Zest half the tangerines. Finely slice sage. Remove leaves from cauliflower and cut two thumb-thick steaks from the middle and set aside. Roughly chop remaining cauliflower.
  • 1 tangerine
  • 6 leaves sage
  • 1 large cauliflower
  • citrus zester
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Zest half the tangerines. Finely slice sage. Remove leaves from cauliflower and cut two thumb-thick steaks from the middle and set aside. Roughly chop remaining cauliflower.

Step 2/6

Juice all the tangerines and add reserved zest to juice.
  • 2 tangerines
  • citrus juicer

Juice all the tangerines and add reserved zest to juice.

Step 3/6

Add chopped cauliflower, rice milk, and cloves to a small saucepan. Salt to taste. Cook for approx. 15 min. until cauliflower is soft. Remove cloves and puree until smooth with a hand blender. Stir in olive oil and keep warm.
  • 150 ml rice milk
  • 2 cloves
  • 3 tbsp olive oil
  • salt
  • hand blender
  • small saucepan
  • cooking spoon

Add chopped cauliflower, rice milk, and cloves to a small saucepan. Salt to taste. Cook for approx. 15 min. until cauliflower is soft. Remove cloves and puree until smooth with a hand blender. Stir in olive oil and keep warm.

Step 4/6

In the meantime, heat some vegetable oil in a large ovenproof frying pan. Fry cauliflower steaks over medium heat for approx. 4 - 6 min. on each side until nicely browned. Sprinkle with sage and anise.
  • 1 tbsp anise seeds
  • vegetable oil for frying
  • spatula
  • large ovenproof frying pan

In the meantime, heat some vegetable oil in a large ovenproof frying pan. Fry cauliflower steaks over medium heat for approx. 4 - 6 min. on each side until nicely browned. Sprinkle with sage and anise.

Step 5/6

Transfer cauliflower steaks to preheated oven and bake at 180°C/350°F for approx. 15 – 20 min.
  • oven

Transfer cauliflower steaks to preheated oven and bake at 180°C/350°F for approx. 15 – 20 min.

Step 6/6

Serve cauliflower steaks on a bed of cauliflower puree. Drizzle tangerine juice over cauliflower steaks. Salt to taste and enjoy!
  • salt

Serve cauliflower steaks on a bed of cauliflower puree. Drizzle tangerine juice over cauliflower steaks. Salt to taste and enjoy!