Cauliflower steaks? Yes, you are reading correctly. These are another vegetable turned into "meat" dish. I know cauliflower shouldn't be called a steak but it really does leave you with the same feeling of fullness. Although I'm not a vegetarian I do cook a lot of vegetarian dishes and eat vegetable based dishes when I go out to eat. Sometimes the vegetarian options are just a bunch of vegetable side dishes put together to make a meal, which is great if that is what you want. But there are other times when I want a substantial meal where the main dish feels like a coherent thought. This is one of those dishes.
The cauliflower is cooked on the stove, for crispiness, and in the oven for softness. Steve even makes his steaks this way!!!
1 head of cauliflower
To prepare the cauliflower start by cutting off any leaves that are still on the head. Then cut an inch or so off the stem. You can leave most of the stem, but you want to make sure the hardest part is removed. Set the head of cauliflower on a cutting board with the stem down and cut right down the center. Take one half and cut a "steak" that is about 1/2 to 3/4 of an inch thick. Do the same with the other side.
Preheat the oven to 350. Heat about 2 tablespoons EVOO in a large, oven safe skillet over medium high heat. Brush the steaks with extra EVOO, salt and pepper. Place in the skillet and cook until golden, about 2 minutes on each side. Transfer the skillet and cauliflower in the oven and bake for about 10 minutes until soft. Check the thickest part of the stem for doneness. Enjoy plain or with a sauce!