Cauliflower Steaks

Serves two people as a main dish, or four as a side.

Source: Jim Weber


1 tablespoon
olive oil
head cauliflower
sprinkle of salt
sprinkle of pepper
1 1⁄2 cup
1 can
(14 oz) coconut milk (separate the liquid off the top, from the cream)


Preheat oven to 350°F. Peel off and discard the leaves. Slice the cauliflower in half from top to stem, leaving the stem intact. Slice one or two 3/4 inch "steaks" from the top to the stem. Laid flat, these should look like stencils of trees.                                                                                                                                                                             Skillet: Heat the oil in a heavy, oven-proof skillet. Brush steaks with oil, sprinkle with salt and pepper. Sear steaks until golden brown, about 2 minutes per side. Place skillet in the oven to bake for 10 minutes or until they are tender and caramelized.                                                                                                  

Grill: To cook cauliflower steaks on the outdoor grill brush one side of each cauliflower steak with oil and sprinkle salt/pepper. Place the salted side down on the hot grill, then brush the tops of the steaks with the oil and salt/pepper. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill.

Optional "Cream" Sauce: Cut the remaining cauliflower into florets. Boil the pieces in water and the liquid portion of the coconut milk for 10 minutes. Strain. Add the cream portion of the coconut milk and puree with immersion blender. Lay the sauce on the plate, then top with half of a whole steak.  (Recipe♦248)