Cauliflower Steak
Smoked paprika, cumin and garlic go on the cauliflower before it roasts, and the kitchen smells like it for a while. Lemon and parsley at the end. Serves 2, about 40 minutes.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 2 cloves
- 1 tsp
- ½ tsp
- ½ tsp
- ¼ tsp
- 10 g
Process
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Heat the oven to 220°C. Trim the base of the cauliflower so it sits flat, keeping the core intact so the steaks hold together.
Stand the cauliflower upright and cut two 3 cm thick steaks straight down through the centre. Reserve the loose florets that fall away for another use.
In a small bowl, mix 2 tbsp olive oil, the grated garlic, smoked paprika, ground cumin, salt and black pepper into a loose paste.
Brush both sides of the cauliflower steaks generously with the spiced oil, working it into the crevices.
Heat the remaining 1 tbsp olive oil in a large oven-safe frying pan over medium-high heat until shimmering.
Lay the steaks in the pan and sear undisturbed for 3 to 4 minutes, until the underside is deeply golden and releases easily.
Flip the steaks carefully with a wide spatula and transfer the pan to the oven.
Roast for 18 to 22 minutes, until a knife slides through the thickest part of the core with no resistance and the edges are browned and crisp.
Squeeze the lemon wedges over the hot steaks and scatter with flat-leaf parsley. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is cutting the steaks too thin. Anything under 2.5 cm falls apart and turns to mush; 3 cm keeps the core intact and gives a meaty bite.
- Do not crowd the pan. If your pan is small, sear the steaks one at a time, otherwise they steam instead of browning.
- The doneness test is the core, not the florets: a knife should slide through the stem with no resistance. If it still feels firm, roast 5 more minutes.
- Keep the root core attached when trimming. A steak cut free of the core will shatter in the pan.
Substitutions
- smoked paprika→sweet paprika plus a pinch of cayenne
- olive oil→avocado oil or another neutral high-heat oil
- flat-leaf parsley→coriander leaves or thinly sliced spring onion
Storage & reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 200°C oven on a baking tray for 8 to 10 minutes, or in a frying pan over medium heat for 3 minutes per side, to bring back the crisp edges. Avoid the microwave, which makes the steaks soggy. The steaks can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why did my cauliflower steaks fall apart in the pan?
The steaks were cut too thin or the core was trimmed away. Cut them at least 3 cm thick straight through the centre and leave the base intact. Also use a wide spatula and flip only once, after the first side has browned and released from the pan.
Can I make cauliflower steak without an oven?
Yes. Sear both sides in a covered pan over medium heat for 4 minutes per side, then add 2 tbsp water, cover and steam for 8 to 10 minutes until the core is tender. The edges will be softer than oven-roasted but the flavour is the same.
How do I know when the cauliflower steak is done?
Insert a small knife into the thickest part of the stem. It should slide in with no resistance, like a cooked potato. The florets will be browned at the tips and the flat faces deeply golden. If the core is still firm, roast for another 5 minutes.
Can I use frozen cauliflower for this recipe?
No, frozen cauliflower is too soft and watery to hold steak shapes. Use a fresh, firm head with tight white florets. If you only have frozen, roast the florets instead of cutting steaks and reduce the oven time to 15 minutes.
What can I serve with cauliflower steak?
It works as a main with herbed yogurt, a chickpea salad or couscous, or as a side next to roast chicken or grilled fish. A squeeze of lemon and a drizzle of tahini sauce both cut through the smoky paprika well.
Why is my cauliflower steak soggy?
Either the pan was not hot enough when searing, or the steaks were crowded and steamed instead of browned. Dry the cauliflower well before oiling, heat the oil until it shimmers, and leave space between the steaks. Roasting at 220°C also drives off moisture.
Can I prepare cauliflower steaks ahead of time?
Yes. Brush the steaks with the spiced oil, cover and refrigerate for up to 24 hours before cooking. Bring them to room temperature for 15 minutes before searing so they cook evenly. The finished steaks also reheat well in a hot oven for 8 minutes.
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