Too Good to be True Cauliflower Steak
Perfect vegetarian warm appetizer or light dinner
- 200 g cauliflower
- 100 g butter
- 1 tbsp capers
- 2 egg yolks
- 2 garlic cloves
- 1 green onion
- salt and pepper to taste
- Cast iron pan
- Chopping block
As you can probably guess, this recipe's main ingredient is cauliflower. Some people love it while others hate it. I just think that the last category simply didn't try it cooked the right way.
I have developed this dish to eat healthier and not feel on a diet. and serve it mostly on cold season evenings when we want to have a light dinner. The reason for that is simple. Not many good fresh alternatives are available, and cauliflower does its job perfectly.
This being said, let's check out the steps you need to take to prepare this 'too good to be true' cauliflower steak.
- The first thing you have to do is to cut your cauliflower. Now, you want to take the leaves out without ripping the core because it's what will hold it together.
- Cut the cauliflower into 2-3 cm pieces. Be careful not to break the florets, or you won't make the steak.
- Let's spice this up. You will need to sprinkle salt and black pepper on both steak sides. Now, you can add as much or as little salt and pepper, but keep in mind that cauliflower is a veggie that needs seasoning. Lots of seasoning.
- Choose a pan that you can put in your oven. I used a paella pan, but it's even better if you have a cast-iron one.
- Fry the steaks for 3-4 minutes on each side or until they start to get brown.
- Preheat the oven at 200°C (400 F).
- Take the pan away from the heat and add 2 unpeeled garlic cloves.
- Put the pan in the oven and let the cauliflower bake for 7-8 minutes.
- Bring the pan back to the stove. Take the garlic out, add the butter, and let it melt at medium heat. With a spoon, pour the melted butter over the cauliflower steaks a couple of times.
- Take the steaks out and cover them with foil.
The next part can be done directly on the stove or using a double boiler. If you've made any kind of egg sauce before, then you should be fine. However, if you don't have much experience in this matter, I suggest you take the safe way so you won't scramble our eggs.
- Peel the baked garlic and put it in a saucepan. Mix it with the egg yolks and put the saucepan on medium-low heat. Slowly pour the melted butter from the pan into the egg mixture, continuously whisking it until you get a delicate sauce.
- When the sauce is ready, add the capers, finely chopped green onion, salt, and pepper, and mix everything up.
- Serve the steak with the sauce.
Cauliflower indeed has that specific taste that some people don't fancy. But I think you can easily bypass that rich flavor if you combine it with the right ingredients such as garlic, onion, or eggs. I mean, it would be such a shame to miss out on a veggie as great as cauliflower - abundant in nutrients and with very few calories.
* I am sure that this dish can go fully vegan by replacing the sauce with one made of dijon mustard and cashew nuts. Didn't try it, but I imagine the taste would fit in this recipe.
Nutrition Facts / Serving
- Calories 186
- Total Fat 16 g
- Cholesterol 215 mg
- Sodium 944 mg
- Potassium 358 mg
- Total Carbohydrate 7 g
- Sugars 2 g
- Protein 5 g