Pioneer Woman Cauliflower Steak

Pioneer Woman cauliflower steak is an easy roasted side dish made with thick cauliflower slices, lemon pepper and butter, ready in 40 minutes. Try this vegetarian cauliflower steak dinner for date night or Sunday lunch, since it's a one-pan, gluten-free main that needs no fancy skills.

Roast the steaks until the bottom side is deeply golden before you flip them, because that crust is where all the flavor comes from. Flip too early and you get pale, steamed cauliflower instead of caramelized steaks.

Cutting vertically through the core keeps each slice held together as one thick steak, so it doesn't fall apart into florets. A pat of butter melted on top right out of the oven adds richness that olive oil alone can't give.

Pioneer Woman Cauliflower Steak

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

195

kcal

Thick cauliflower slices roast at high heat until the edges char and the centers turn tender. Butter melts over the top and a squeeze of lemon brightens each bite.

Ingredients

• 1 large cauliflower head
  

• 3 tbsp. olive oil
  

• 1 1/4 tsp. lemon pepper seasoning
  

• 1 1/4 tsp. seasoned salt
  

• 2 tbsp. unsalted butter, cut into 1/2-inch pieces
  

• 1 tbsp. chopped fresh parsley
  

• Lemon wedges, for serving
  

Directions

• Preheat the oven: Preheat the oven to 450°F with a rack in the upper third. That way the steaks get strong heat from the start.
• Cut the steaks: Remove the outer leaves from 1 large cauliflower head, then cut vertically through the core into 4 steaks about 1 inch thick. Arrange them in a single layer on a large rimmed baking sheet and save the leftover cauliflower for another use.
• Season the steaks: Brush both sides of the steaks with 3 tablespoons olive oil. Then sprinkle on 1 1/4 teaspoons lemon pepper seasoning and 1 1/4 teaspoons seasoned salt.
• Roast and flip: Roast the cauliflower for 18 to 22 minutes, until the bottom side is golden brown. Carefully flip the steaks and roast 8 to 10 minutes more, until tender.
• Butter the steaks: Move the steaks to a serving platter and top each with 2 tablespoons unsalted butter, cut into 1/2-inch pieces. Let them stand for 2 minutes so the butter melts into the hot cauliflower.
• Garnish and serve: Sprinkle 1 tablespoon chopped fresh parsley over the steaks. Serve them with lemon wedges so everyone can squeeze on as much brightness as they like.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO silicone pastry brush, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different seasoning?

Yes, a barbecue rub or blackening seasoning works well in place of the lemon pepper. Keep the seasoned salt in mind, since some rubs are already salty.

How do I store leftover cauliflower steaks?

Keep them in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven so the edges crisp up again, since the microwave makes them soft.

Can I make these ahead of time?

You can cut the steaks a day ahead and keep them wrapped in the fridge. Season and roast them just before serving, because they taste best fresh from the oven.

Can I cook cauliflower steaks without an oven?

A grill or a large cast iron skillet over medium-high heat will also give you a good char. Cook them until golden on both sides and tender in the center, turning gently so they stay in one piece.

What is the most common mistake with cauliflower steaks?

Cutting the slices too thin is the usual problem, since they crumble and dry out before they brown. Aim for about 1 inch thick so each steak stays tender inside and golden outside.