These thick cauliflower steaks are cooked through yet firm enough for a meaty bite, making them the perfect keto or meat-free meal. Topped with flavorful sauce, they’re pretty much effortless. To make this dish vegetarian-friendly, simply swap vegetable stock in place of the chicken stock.
By Nicole McLaughlin
1 tablespoon cornstarch
1 ½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
1 medium head cauliflower, sliced into 4 thick “steaks
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
⅓ cup chicken broth or vegetable broth
2 tablespoons fresh lemon juice (from 1 large lemon)
1 tablespoon capers
Step 1 : Stir together cornstarch, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a shallow dish. Lightly dredge each side of cauliflower “steaks” in cornstarch mixture, and shake off any excess.
Step 2: Heat oil and 1 tablespoon of the butter in a skillet over medium. Add 2 slices of cauliflower at a time to hot skillet, and cook, undisturbed, until golden and lightly crisp, about 3 minutes per side. Repeat with remaining cauliflower slices. Set aside.
Step 3: Whisk broth, lemon juice, and capers into skillet over medium, lightly scraping up any brown bits. Simmer, stirring occasionally, until flavors have melded and mixture has reduced slightly, 1 to 2 minutes. Turn heat off, and whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour butter mixture over cauliflower; serve immediately.
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Eat some raw plant based food every day for optimal health