I have seen cauliflower steaks on a number of restaurant menus, and I wanted to see what all the hype was about. Personally, I feel that cauliflower has made quite a comeback, and I love cooking it as a side dish.
But this week I decided to mix things up, and make cauliflower the star of my dish! Thank you Bobby Flay, I now feel like I am on round one of Beat Bobby Flay!
This week I used two different recipes, one to cut and season my steaks and the second to cook my steaks. Both recipes were very simple and easy to follow, but I wanted aspects from both, so one recipe just wasn’t sufficient.
First thing first, with my large head of cauliflower washed and dried, it was time to cup my 3/4 inch steaks.
Once the whole head was cut, I had about 3 good steaks. All the other pieces you should save and use as a side dish for another meal.
With my cauliflower steaks sliced up, I sprinkled both sides with salt, pepper, garlic powder and paprika. Once all seasoned up, it’s time to start the cooking process.
I poured avocado oil into a cast iron skillet and put it over medium-high heat. I then placed two cauliflower steaks in at a time.
Cook them for about 3-4 minutes on each side, or a little longer so you get your desired sear on each side. Once they are golden brown I placed them in the oven set at 375 degrees for about 10 minutes. They came out fully cooked through and deliciously seasoned. ( I threw a few greens to garnish, but did not cook with them.)
While the cauliflower steaks were baking in the oven, I decided to make a few side dishes to complete the meal. I threw together a caesar salad, and sliced up some bread to dip in seasoned olive oil.
This dish was definitely a fun and easy dish to make. A big redemption from last week!
I would make this dish again, but considering I told my boyfriend it would taste just like a real steak, which it didn’t, I don’t think he’s jumping for this to be a staple in our dinner rotations!