IngredientsIngredients
The Steaks
Cauliflower: 1 large head (firm and tight)
Olive Oil: 2 tbsp
Seasoning: Salt, black pepper, and 1 tsp smoked paprika (for color)
The Lemon Garlic Butter Sauce
Unsalted Butter: 4 tbsp
Garlic: 3 cloves, minced
Lemon Juice: 2 tbsp (about half a lemon)
Chicken or Vegetable Broth: 1/4 cup
Fresh Parsley: 2 tbsp, chopped
Optional: A pinch of red pepper flakes for heat
Instructions
1. Cut the “Steaks”
Remove the outer leaves of the cauliflower but keep the stem intact (this holds the slices together).
Cut the head in half through the center. Cut 1-inch thick slices from the middle of each half. You’ll usually get 2-4 solid “steaks” per head; the rest will crumble into florets (save those for roasting separately!).
2. Sear for Color
Brush both sides of the steaks with olive oil and season with salt, pepper, and paprika.
Heat a large oven-safe skillet over medium-high heat.
Sear the steaks for 2–3 minutes per side until deeply golden brown.
3. Make the Sauce
Lower the heat. Add the butter to the skillet. Once melted, add the garlic and cook for 1 minute until fragrant.
Pour in the broth and lemon juice. Swirl the pan to combine the butter and liquid.
4. Roast to Tender
Transfer the skillet (or move steaks to a baking dish as seen in your photo) into a preheated oven at 200°C (400°F).
Spoon some of the sauce over the steaks.
Bake for 10–15 minutes until the cauliflower is fork-tender.
5. Garnish
Spoon the remaining pan sauce over the steaks and top with plenty of fresh chopped parsley.
