Lightly Blackened Cauliflower Steak Recipe

Prepare the cauliflower

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Place the cauliflower core-side down on a cutting board. Using a large, sharp knife, slice straight down through the center to make two thick steaks (about 3/4 to 1 inch / 2–2.5 cm). From the remaining halves, you can cut one more smaller steak if possible; reserve any loose florets for another use.

Make the spice oil

In a small bowl whisk together 3 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, onion powder, black pepper and kosher salt until combined. Zest half the lemon into the mixture and squeeze 1 teaspoon of lemon juice in; reserve the remaining lemon for serving.

Coat the steaks

Brush both sides of each cauliflower steak generously with the spice oil, pressing the mixture into the surface so the spices adhere. Let rest 5 minutes to allow flavors to penetrate.

Blacken in the pan

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add a thin film (about 1 teaspoon) of olive oil to the pan. Place cauliflower steaks in the skillet in a single layer without crowding. Cook, undisturbed, 4–5 minutes until the bottoms develop a deep brown to near-black crust. Carefully flip with a spatula and cook the second side 4–5 minutes until well browned and tender when pierced with a knife. If the steaks are getting too dark before tender, reduce heat to medium and cover loosely for 2–3 minutes to finish cooking through.

Finish with lemon

Reduce heat to low, add the butter to the pan and let it melt, spooning the foaming butter over the steaks for 30–60 seconds. Squeeze remaining lemon half over the steaks just before removing them from the pan. Transfer steaks to a warm plate and tent loosely with foil while you make the pan sauce/garnish.

In the same skillet over medium heat, add the minced shallot to the butter-scented fond in the pan. If there’s very little fat left, add the remaining 1 teaspoon olive oil. Sauté shallot 1–2 minutes until softened and translucent, scraping up browned bits from the bottom with a wooden spoon.

Add the white wine (or vegetable stock) and bring to a simmer, scraping the pan to deglaze and reduce slightly for 1–2 minutes. Stir in honey or maple syrup and red pepper flakes and simmer 30 seconds until glossy.

Remove from heat and stir in chopped parsley. Taste and adjust seasoning with a pinch of salt and a squeeze of lemon juice if desired.

Plate the cauliflower steaks, spoon the warm pan sauce and shallots over the steaks, sprinkle with additional parsley and a light pinch of flaky salt, and serve immediately.