Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted florets.
This dish easily goes vegan if you swap in plant-based yogurt for garnishing the plate. A plain coconut- or cashew-milk based yogurt would be ideal to complement the flavors in the relish, but whatever you like will work.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1½"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.
Step 2
Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.
Step 3
If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.
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Reviews (11)
Back to TopRITA I liked this. I served it as an entree but I didn’t feel it was up to the task. More of a nice side. It all went together well although I did salt the yogurt because.....well you know why. It is visually appealing, the golden oil with the white creamy yogurt. The relish is a delicious condiment for the cauliflower. Overall nice dish.
lololicious
Toronto ON
1/22/2021
Delicious!! I used a regular skillet since our large cast iron was at a friend's house. I topped with the suggested relish and feta instead of yogurt since that is what I had on hand. Frying on the stove was a little messy with oil spitting, but so worth it! The cauliflower was tender and juicy. I even left on some of the little leaves around the stem like suggested and they were delicious and added a slight crunch.
katielilyh
Los Angeles
8/4/2020
This is my first take on a cauliflower steak and I would definitely make this again. The relish has the mix of acid and spice I like in a sauce. While not the fastest take on a weekday meal with all components, it's very easy and rewarding in the end.
Jchigbrow
Boise, ID
2/6/2020
I have been fixing cauliflower steaks for quite some time but I was intrigued about the coconut turmeric relish recipe part. And yes substituting cauliflower for mashed potatoes and steamed cauliflower and eating it just raw is fine with me this is on the menu for me for this week thank you for it
Dastorr
Mattoon IL
1/24/2019
Ok... I haven't made this, but plan to, only with coconut oil. Wanted to join the chorus against the yahoo who only wanted to complain. It's obvious he's not a foodie bc he apparently doesn't know that a "ricer" is used on potatoes, so why not cauliflower? I substitute cauliflower for potatoes FREQUENTLY as mashed potatoes... much healthier & more flavorful.
Anonymous
Texas
5/2/2018
I feel compelled to give this recipe four stars to counter the non-recipe related comments from everythingbglwcc. The purpose of these reviews is to provide comments after having made the recipe -- a crime I am now guilty of! My apologies to all. Perhaps I will try this one on the grill.
dropdeadcookie
Saugerties, NY
5/2/2018
I agree with Shaun - this is a cookery site that invites us to try new things - not a platform to have a rant on the political correctness of cullinary terms/phrases used - will try this again but will probably use thinner sections...might even add a steak.
Helius
Evesham - UK
5/2/2018
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