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Epicurious
Bon Appétit

Cauliflower Steaks With Coconut-Turmeric Relish

By Claire Saffitz

4.3

(11)

A white plate with a cauliflower steak and coconutturmeric relish. To the left of the plate is a fork and to the right...
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted florets.

This dish easily goes vegan if you swap in plant-based yogurt for garnishing the plate. A plain coconut- or cashew-milk based yogurt would be ideal to complement the flavors in the relish, but whatever you like will work.

Recipe information

  • Yield

    2 servings

Ingredients

1 medium head of cauliflower
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Plain whole-milk Greek yogurt or plant-based alternative and Coconut-Turmeric Relish (for serving; optional)

Preparation

  1. Step 1

    Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1½"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.

    Step 2

    Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.

    Step 3

    If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.

TagsCauliflowerVegetableYogurtDairyMainDinnerVegetarianVeganDairy FreeGluten FreeQuickEasy30 Minutes or Less5 Ingredients or FewerWeeknight MealsRoastCast Iron SkilletBon Appétit

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