Cauliflower Steak

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Cauliflower Steak
November 24, 2020
in Vegeterian

Cauliflower Steak

An exciting vegetarian twist to a steak recipe. Soft and creamy cauliflower steak that melts in your mouth contrasted with tangy herb dressing, crunchy toasted almonds, and refreshing microgreens. It’s a delicious burst of flavors and textures.


1 Person

Prep Time

20 Mins

Cook Time

10 Mins


  • Large non-stick pan
  • Small cooking pan
  • Blender
  • Mixing bowls
  • Serving bowl


For the cauliflower steak and puree:

  • 1 medium-sized cauliflower head
  • ¼ white onion, roughly chopped
  • 2 cloves garlic, smashed. One will be used for the puree and the other for the steak.
  • Milk
  • Butter
  • Olive oil

For the herb dressing:

  • Coriander
  • Parsley
  • Basil
  • 2 tablespoons capers
  • ½ clove garlic
  • Lemon juice
  • Olive oil

For serving:

  • Toasted almonds
  • Microgreens


  • 1 Prepare the cauliflower. Remove the outer leaves of the cauliflower. Slice lengthwise keeping the core intact. You should get one thick cauliflower steak that can sit flat and some outer slices. Chop the outer slices into pieces to use for the cauliflower puree.
  • 2 Prepare the cauliflower puree. Put the chopped cauliflower pieces in a small pan. Pour enough milk to submerge the pieces. Add onion and a clove of garlic. Bring up to the boil. As soon as it hits the boil, reduce the temperature.
  • 3 Make the herb dressing. Add the coriander, parsley, basil, capers, garlic, and lemon juice to the blender. Add enough oil to get the blade moving. Puree until smooth and then transfer to a small bowl ready for use.
  • 4 Cook the cauliflower steak. Add olive oil to a preheated pan. Pan-fry the cauliflower steak. While one side is cooking, preheat the oven to 170. Flip the cauliflower steak to cook the other side. Add butter and baste the steak, giving it a nutty flavour and a nice golden colour. Add a clove of garlic for more flavor. Cook until soft or until you can easily cut the steak with a spoon. Add butter and transfer the pan to the oven. Cook in the oven for about six to seven minutes. Take out from the oven when done. Use a skewer and check if the skewer easily goes through the steak.
  • 5 Make the cauliflower puree. Check the cauliflower pieces. When it starts to break up, transfer it to the blender, leaving the milk behind. Check the consistency, not too thin or not too thick. If it’s too thick, add more of the milk until you get the right consistency. Puree until smooth.
  • 6 Serving suggestion. Add the cauliflower puree to a small serving bowl. Add a drizzle of the herb dressing. Place the cauliflower steak on top. Drizzle more of the herb dressing on top of the steak. Sprinkle over some toasted almonds, then top it all off with some microgreens. Enjoy! You’ll be amazed at how good this dish actually is!

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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