Need an easy vegetarian main course that’s loaded with plenty of flavor? These cauliflower steaks cook up quickly without too much fuss.
2 slices of cauliflower cut 3/4- to 1-inch thick
Oil, to taste
Salt, to taste
Seasonings of your choice
Preheat oven to 350 degrees.
Wash cauliflower and trim away the leaves at the base. Set the head on a cutting board. Cut across the center of the head to divide it in half. Make another cut 3/4- to 1-inch thick on each side. Make sure the slices, or steaks, are as close to each other as possible since you will be cooking them together. (Reserve the remaining cauliflower for another purpose, such as roasting.)
In a cast-iron skillet or oven-proof pan, heat a tablespoon or so of oil over medium-high heat. Rub or coat the cauliflower steaks with a little extra oil and add salt and your choice of seasonings, including black pepper or cayenne pepper. (I used truffle oil and truffle salt to add an aromatic, earthy quality.)
Cook on each side for about 2 minutes until the steaks begin to turn golden brown. Then place the skillet in the oven and bake until tender, about 10 minutes.You could also grill the steaks, making sure they cook over indirect heat, so they don’t burn.
If you want to vary the seasonings, you could add condiments usually used on beef steaks, from Worcestershire sauce to Heinz 57 to sriracha, depending on your tastes.
Makes 2 servings.
From John Griffin