Tonight we were in the mood for something on the lighter side. I considered my other roasted cauliflower recipe, but wanted a bit of a different flavor profile, and I like the idea of a more steak-like presentation. I had a great blackened rub in the spice cabinet, so decided to go with a basic pan-seared cauliflower steak with some caramelized onions. I used butter in the skillet to sear the cauliflower since I figured that the whole thing was already pretty economical on the calories, so a butter flavor bomb with the blackened seasoning would be totally fine. It was really good!
I also saved the trimmed sides and baked them in the oven with more of the seasoning while the steaks were searing on the skillet, then moved them to the bottom shelf of the oven when I put the skillet in so there were plenty of “leftovers” to keep grazing on.
Ingredients
- 1 head of Cauliflower
- Olive Oil
- 2 Tbs Butter (optional)
- Seasoning of your choice (here’s a good rub)
- 1 Vidalia or sweet yellow onion
Directions
- Pre heat oven to 425°
- Heat 2 Tbs of butter or olive oil in a cast iron skillet.
- Cut a head of cauliflower from top to bottom so that the stem will hold the florets. Trim off the sides to make steaks 1″ to 1 1/2″ thick. Coat with olive oil and whatever seasoning or rub that you prefer. The cauliflower will take on the taste of whatever you use.
- When the skillet is hot, sear the steaks on one side for 5-6 minutes until golden. Carefully flip the cauliflower to the other side. Make sure that you get some oil under the 2nd side and sear for another 5-6 minutes.
- Place the skillet in the oven and bake at 450° for 15 minutes or until steaks can be easily pierced with a fork.
- While the steaks are in the oven, slice and sauté one Vidalia Onion in oil until caramelized.
- Serve the steaks hot with onions and a glass of Alsatian Riesling.
