Cauliflower steaks are excellent as a second course or as a vegan side dish. It’s very easy to prepare – in the oven or in a pan. They’re called steaks even if they have nothing to do with meat. They’re pretty tall with a shape that’s similar to a classic veal slice because the central, harder part of the cauliflower looks like almost like a bone.
A light and very tasty dish because it is garnished with aromatic herbs and spices that can be prepared in just a few minutes and with only one ingredient: cauliflower.
How to prepare cauliflower steaks
First, wash the cauliflower very well after removing the leaves. Cut into fairly thick slices, trying not to break it. All the leftover pieces can be steamed and served with oil, salt and lemon juice as a side dish or blended for a sort of raw vegetable cous cous you can season to your heart’s desire. The "steaks,” after being massaged with oil, salt, pepper, rosemary, thyme, sage, oregano and paprika, can be cooked in a pan or in the oven.
In a frying pan
We suggest steaming the cauliflower steaks for a few minutes before you put them in the pan to soften them a little bit. Alternatively, brown them and add some white wine or beer. Reduce to a lower temperature until the liquid evaporates.
Baking in the oven
To bake the cauliflower steaks in the oven, place them on a baking sheet covered with baking parchment. Season with oil, mixed herbs and spices as we suggested before. Bake the steaks at 400°F until the surface has a golden-brown color. Do not turn them while they’re baking. Otherwise, you risk breaking them. You can also set the oven to broil during the last few minutes of cooking for a crunchier crust.
Zero fatigue, great results
Don't feel like slicing the cauliflower? Massage it with the oil, herbs and spices like the previous recipes. Instead of cutting it, wrap the full cauliflower in aluminum foil, baking it at 400°F for 30-40 minutes. You can also season the cauliflower with greek yogurt and curry before baking it in the foil for a lovely side dish… with zero effort.
Next up: eggplant filets
We can’t resist following up the cauliflower steaks with another idea for a second kind of “veggie steak”: the eggplant filet! Cut off the skin of the eggplant, refining the edges. Brush with soy sauce and cook in a non-stick frying pan over high heat, browning all sides. Do not add oil or water. Put the eggplant aside and in the same pan, create an emulsion with soy sauce, honey and hot water. Pour the mixture over the eggplant. You can also bread the filet with sesame seeds once cooked. Finally, cut the eggplant horizontally into “steaks” and voilà! Time to indulge!