Cauliflower Steak – Slim Kitchen

The cauliflower steak has only a few things that make them feel a little fantasy while still very simple. I love their versatility, you can keep them with just olive oil and seasonings, or dress them up with bold seasonings and marinades, completely different each time. Whether you’re baking, grilling, or even air-fried, the cauliflower turns into a hearty caramel core, which is as good as it pairs with your favorite sides.

Before you begin

Here are some things you need to know before starting this recipe:

• Choose the right cauliflower: Looking for a heavy large cauliflower when making steaks that form small flowers tightly. The bigger the cauliflower, the more steak you can get from one cauliflower. That being said, you can bake any size of flowers in the same way and they will taste great.
• Cut into thin slices to stay firm: Designed to slice about 1.5 inches thick. Thinner steaks cook quickly but are more likely to collapse, while thicker steaks retain their shape and produce a nice caramel crust.
• Dry Cauliflower: If you rinse the cauliflower before cutting, make sure it is completely dry. The extra moisture will cause the steak instead of the grilled steak, preventing those golden crisp edges.
• Choose the sauce to garnish: Add extra flavor to the cauliflower by adding foods like parmesan cheese, fresh herbs, gremolata, vinegar or seasoning.

How to Cut Cauliflower into Steak

Cutting cauliflower into “steaks” is not as scary as it sounds! Here’s how to do this:

1. Choose the right cauliflower: The first key to cutting cauliflower into steak is actually choosing the right cauliflower. Make sure to choose a larger head of cauliflower, which are very tight. It should feel heavy and dense.
2. Remove leaves: The easiest way to cut cauliflower into steaks is to start by removing the green leaves around the bottom. Make sure your flat bottom is nice so you can stand up on the cutting board.
3. Cut into steak: Then cut the cauliflower in half. Remove from the cut edges and cut the remaining cauliflower into 1-2 steaks, depending on the thickness. For large size cauliflower you should be able to get 3-4 steaks.
4. Extra cauliflower flowers: You will have a cauliflower leftover. Usually, I just pour the cauliflower florets on the same pot as the cauliflower steak and set them aside or save them later this week.

Cauliflower steak flavor ideas

Since the cauliflower is a very blank slate that can use some extra flavor, I almost always pair it with a quick marinade or sauce. Honestly, I found that the sauce works better than the marinade, as the cauliflower doesn’t absorb the marinade well.

Here are some of my favorites that can be used as a sauce, marinade or both.

• Chimichurri: I’ve always loved using Chimichurri with steaks, so it’s effortless to pair it with cauliflower steaks. A bright sauce made from parsley, cilantro, red wine vinegar, garlic and a light hot sauce is a classic sauce that you can use every time.
• Teriyaki: The sweet taste of Teriyaki sauce works very well for cauliflower. Before baking, brush the cauliflower with Teriyaki sauce and drizzle some extra on top before serving. If you want a natural choice, check out this healthy homemade teriyaki sauce.
• Parmesan cheese and garlic: It’s hard to beat anything covered with garlic and cheese. Mix olive oil with chopped garlic and your favorite dry herbs. Before baking, brush over the cauliflower steak before applying Parmesan cheese and lemon juice.
• middle East: We ate a lot of Middle Eastern style foods and the flavor combination is perfect for cauliflower. My first choice is to use Za’atar, a spice mixture with sesame, oregano, thyme and paint sugar. You can also mix your own Middle Eastern spices with cumin, thyme, oregano, garlic powder, onion powder and spice powder.
• Store-purchased seasonings and marinades: Don’t shy away from trying store-bought marinades and seasonings. The cauliflower is a great place to enjoy the flavor and can be paired with a variety of sauces, from buffalo sauce to lemon pepper to steak sauce. I also really like them drizzled with your favorite vinegar sauce, as well as some fresh herbs and nuts.

How to roast cauliflower steak

It takes 15 to 20 minutes to roast the cauliflower steak. Just follow the same instructions as baking, and place them on the grill over medium heat. Depending on the thickness, you need to bake for 6-10 minutes per side.

How to Bake Cauliflower Steak

Preheat your oven to 425°F, then brush both sides with olive oil and season with plenty of flavor with salt, pepper and any spices you like. Place them in a single layer on a baking sheet lined with parchment paper (this helps prevent sticking).

Grill the steaks for 20-25 minutes, turning them carefully halfway to make them evenly brown on both sides. Once they are tender in the center and turn golden on the edges, take them out and drizzle with Chimichurri or your favorite sauce.

How to Make Cauliflower Steak in a Fryer

Preheat your air fryer to 375°F and brush the cauliflower steak with olive oil and season it like baking. Place the steak single layer in the basket to make sure not to overcrowd. Depending on the size of the fryer, you may need to cook in batches. Cook for about 14-16 minutes, flip half once. For extra flavor, drizzle or sprinkle fresh herbs before serving.

Steamed cauliflower steak

If you prefer a cauliflower steak to be soft, consider steaming gently before baking. The easiest way is to simply cover the baking tray with foil to make it within the first 5-10 minutes of baking. When the cauliflower is cooked, it releases the liquid and steams gently.

Then, just remove the foil, brown and bake. If your steak is very thick, or you prefer soft cauliflower, this step is a great choice.

How to eat with cauliflower steak

Since these cauliflower steaks are not high in protein, pair these steaks with some protein. For plant-based choices, add some pesto chickpeas, lentil falafel or Tuscan white beans. For more traditional proteins, add some grilled chicken, pork tenderloin or lemon pepper salmon.

There are many great options for side dishes to eat with cauliflower steak. Since the cauliflower itself is not always filled, I almost always stick out the whole grain or legumes on the side. Consider using Farro, quinoa, rice, couscous, beans or lentils.

Polenta is another great option, especially when roasted cauliflower steak. Making up a large batch of creamy polenta, some roasted tomatoes, roasted cauliflower steak and fresh basil, you have a cozy meal that you want to eat again and again.

Storage and heating

Here’s how to keep the remaining cauliflower steak throughout the week:

• Shop: Place the remaining cauliflower steak in an airtight container in the refrigerator for up to 3-4 days. Store any sauces (such as Chimic) separately so that the cauliflower does not become moist.
• Reheat: Heat in an oven at 375°F for 8-10 minutes, or in an air fryer for 5-6 minutes until heated and returned to normal. You can also add a small amount of olive oil to the skillet for extra caramelization.
• Avoid microwaves: When it is pinched, the microwave makes the cauliflower soft and crispy.