Cauliflower Steak Recipe for Special Occasions

1 Prepare the Cauliflower Start by removing all the outer leaves from the cauliflower so it can sit flat. Place it upright on a cutting board and slice straight down through the center into thick, 1½-inch steaks.

2 Sear the Cauliflower Place a cast iron pan on medium-high heat and add the oil. Gently place the steaks into the pan and let them cook undisturbed until the bottom develops a deep golden crust. Once golden, flip the steaks carefully and season with salt, pepper, and paprika. After the second side develops color, flip once more and season the other side as well.

3 Finish in the Oven Once both sides are nicely seared, transfer the entire pan to a preheated 150°C oven. Let the cauliflower cook for about 5 minutes, then flip the steaks and return them to the oven for another 5 minutes.

4 Prepare the Herb Oil While the cauliflower is in the oven, finely chop the coriander or parsley, dill, and shallot or red onion. Add everything to a bowl along with olive oil, freshly squeezed lemon juice, and a pinch of salt and pepper. Mix well and set aside.

5 Butter Baste for Flavor Remove the pan from the oven and place it back on the stove over medium-low heat. Add the butter, smashed garlic cloves, and rosemary sprigs to the pan. As the butter melts and becomes fragrant, tilt the pan slightly and use a spoon to baste the cauliflower with the garlic-rosemary butter for 2–3 minutes.