Cauliflower Steak Recipe
Serving cauliflower as steaks takes the humble vegetable from the usual side dish to an impressive yet light vegetarian main dish
Servings: 4 servings
Ingredients
- 2 large, heavy cauliflower heads
- 4 teaspoons avocado oil
- Kosher or sea salt
Instructions
- Carefully cut away the fibrous green leaves from the cauliflower heads, leaving the small tender leaves that are wrapped tightest around the florets.
- Hold a cauliflower head on the cutting board, stem side down. Slice straight down the middle from top to bottom like you're cutting into a loaf of bread.
- Holding the round part of one half of the cauliflower head, slice a 1-inch thick slice from the cut end. Try to keep the steak from falling over too hard onto the cutting board to keep the florets intact.
- If the cauliflower head is large enough, slice another steak from the cut end. Save the floret pieces that fall off for another use, or just cook them along with your steaks.
- Repeat the slicing for the other half of the cauliflower head. You should end up with four good size steaks from each cauliflower head.
- Florets will break off from the rounded ends you hold. Save these for another use, or just go ahead and cook them alongside the steaks.
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