Cast Iron Cauliflower Steaks

Steak, slab, slice…call it what you want but a thick cut of cauliflower -seasoned and seared- is simply delicious. Variations of this recipe have been shared hundreds if not thousands of times, making this seem perhaps a bland choice to share with skp readers. However, I have tested and added two recipe tweaks I promise will take your “steaks” to the next level and are worth the share. You will need:

1 large head of cauliflower

salt

pepper

olive, avocado, or grape seed oil (feel free to use a bit of butter here as well)

a clove of garlic

parsley

cast iron skillet

a hot oven, pre-heated to 375 F

and…arrowroot powder (the first tweak).

You may be asking yourself (or googling to find out) what is arrowroot powder?! Similar to cornstarch but healthier, arrowroot offers more fiber and calcium of the two starches while absorbing moisture to create that revered golden crust on your steak. Feel free to sub the latter if thats what you have on hand. Either will do.

Wash and gently dry the cauliflower. Pull the green leaves away and cut the stem close to the florets creating a flat surface to cut your steaks. Most head of cauliflower will yield four 1-2 inch thick steaks. *Save any small scrap florets for ricing or adding to smoothies.

Go ahead and heat up your cast iron on the stove top at medium heat and add a spoonful or two of oil depending on the surface of your skillet. While the skillet heats up, use a pastry brush (or your hands!) to lightly oil both sides of the steaks. In a small dish, mix about a teaspoon of arrowroot powder with a pinch of black pepper, a few shakes of salt, and garlic powder if you dare. Sprinkle both sides of each steak with the seasoning blend, and gently lay the steaks in the hot cast iron. 2 minutes on both sides to form a nice sear.

Transfer the skillet into the oven for 10 minutes adding a few slices of garlic for flavor, until the outsides are golden and a bit crisp. Combining the two methods of cooking are what really give this vegetable a depth of really lovely texture (tweak #2). Serve while warm with fresh parsley, pesto, garlic butter, or mushroom gravy. Hot sauce pairs well here, too.