Cauliflower Steaks

These are a fave around here….So many options.

Remove the green leaves, core and slice into steaks with a large chef knife. Some chefs feel the cauliflower steak needs to be sautéed & then baked-but that’s a lot of effort for minimal flavor enhancement. Unless your cauliflower is a bit hard or a bit soft. If your produce isn’t awesome—the sautéing and then baking will cover any “sins”. Roasting with just your chosen seasoning —ground salt and pepper— is enough —especially if you add a sauce like the three below:

Chimichurri sauce

1 cup fresh flat leaf parsley

4+ garlic cloves

1/4 cup EVOO

2 T vinegar (I like a combo of red & white & ACV)

1/4 t kosher salt

1/8 t ground pepper

Many recipes say no to stems on parsley- a lot of key nutrients are packed in the stems-so let that food processor whirr them up with all the above ingredients. You may need more salt and EVOO to suit your tastes.

Caper, mustard, red onion, vinegrette

1/4 cup EVOO

2 T red wine vinegar

2 T toasted capers

1 T coarse grain mustard (found at

1 T Dijon

1 T honey

1 minced clove garlic

S&P to taste

Sprinkle the toasted capers on the cauliflower steaks (works great on cabbage steaks too). Mix remaining ingredients. Drizzle on steaks.

🍋, garlic, and EVOO

Juice from one lemon

3 cloves garlic, minced

1/4 cup EVOO

Mix and drizzle whilst steak is hot.