Cauliflower Steak Provençal Recipe

Cut Cauliflower into Steaks

Remove the leaves from the cauliflower and slice it into 1-inch thick steaks. You should get about 2-3 steaks from a head of cauliflower.

Season Cauliflower Steaks

Brush both sides of the cauliflower steaks with olive oil and season with salt and black pepper.

Prepare Potatoes

Wash and scrub the fingerling potatoes. Boil them in salted water for about 10-15 minutes until tender. Drain and set aside.

Sauté Onions and Mushrooms

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped red onion and local mushrooms. Sauté until onions are translucent and mushrooms are browned, about 5-7 minutes.

Add Tomatoes and Olives

Add cherry tomatoes, caper berries, and kalamata olives to the skillet. Cook for an additional 5 minutes until tomatoes are blistered and heated through.

Sear Cauliflower Steaks

In a separate skillet, heat remaining olive oil over medium-high heat. Add the cauliflower steaks and cook for about 4-5 minutes on each side, until golden brown and tender.

Prepare Sauce

In the skillet used for the vegetables, add garlic and sauté for 1 minute. Then pour in white wine and bring to a simmer. Let it reduce by half.

Finish with Butter

Reduce the heat to low and whisk in the butter until melted. Stir in chopped fresh parsley.

Plate the Dish

On each plate, place a cauliflower steak, top with the sautéed vegetable mixture, and drizzle with the white wine butter sauce. Serve the boiled fingerling potatoes on the side.