For the veggies lovers among us, most us have tried cauliflower every which way – roasted, mashed, raw, you name it. But have you tried it as a “steak”? We’ve been loving it this way recently, roasted in cast-iron skillets. And yes, it’s still cool enough in NH in mid-June to have our ovens on (summer, where are you?!).

If you haven’t tried cauliflower this way, it’s a fun and pretty way to serve it. Plus it gets this amazing caramelized crust from the hot skillet. Delish.

Cauliflower steaks

You’ll need only 4 ingredients: cauliflower, evoo, garlic salt and pepper. If you want, top with some freshly shaved Parmesan cheese. The cast-iron skillets are key to getting the nice carmelized crust on the cauliflower.

Here’s how we made them. Full recipe is at the bottom of the post.

Slice the cauliflower in half.

 Slice the cauliflower in half. Then cut into 4 half-inch thick “steaks.” The cauliflower ends and any florets that fall off, roast separately.

Place each steak into a cast iron skillet

Place each steak into a cast iron skillet and drizzle with evoo, salt and pepper.  Depending on the size of the skillet, you can fit one or two steaks in each. You can use a baking sheet for these steaks, but they won’t get the nice carmelized crust that they get from the seasoned skillet.

After roasting 15 minutes on each side.

 Roast 15 minutes on each side. And serve.

Bon appetit!

These steaks go well with just about anything. We had them with roasted haddock with tomatoes and greens. For a vegetarian meal, they would be great with our roasted white beans and tomatoes with baby kale dish.

Cauliflower Steaks
Serves 4 as a side dish
1 head of cauliflower, washed and cut into 4 “steaks” (set aside extra florets and roast those on a baking sheet or extra skillet)
2 tbsp evoo
Garlic salt
Pepper, freshly ground

Directions: Preheat oven (with cast-iron skillets inside) to 425. Drizzle olive oil over cauliflower and sprinkle with garlic salt and freshly ground pepper. Add one or two steaks to each skillet. Add any broken florets and the cauliflower ends on a small baking sheet. Roast for 15 minutes, then flip the steaks and toss the cauliflower pieces. Roast an additional 15 minutes. Remove from oven and serve.