Fireworks Classic Steakhouse Cauliflower Steaks

by Sheryl Rota

I’m on the cauliflower bandwagon these days. I love this recipe because not only is it tried and true delectable, but it’s a great main course for Meatless Monday. In case you haven’t been following Fireworks and my meal planning, we have been doing Meatless Mondays for 3 years now. Another benefit to this recipe is that this dish can be made completely ahead of time, to the step of broiling -which you do right before serving. Totally versatile, totally delish. Sizzle. Spread. Boom.

Prep Time

5 minutes

Cook Time

20 minutes

Yield

6-8 side dish portions or 3-4 entree size portions

Equipment Needed

Saute pan or heavy cast iron skillet

Lid for pan or sheet pan

Spatula for flipping

Oven

Cutting Board/Knife

Quantity                 Ingredients

1 large head                Fresh Cauliflower (not florettes)

6-8 Tbsp                Fireworks Finishing Classic Steakhouse Butter

¼  tsp                        Sea Salt

¼  tsp                        Fresh Cracked Black Pepper

¼ cup                        Grated or Shredded Parmesan Cheese (optional)

Instructions

  • To make the cauliflower steaks:  remove any leaves and the bottom stem from the cauliflower, paying close attention not to cut it all the way through or the steaks will fall apart. 
  • Set the stem part of the cauliflower down on a cutting board.  Cut vertically through the cauliflower, making ½ inch wide steaks.  If pieces fall off or are not in the steak size, that’s fine, you can add them to the pan.
  • In a cast iron skillet (or heavy bottomed skillet), arrange the cauliflower steaks and pieces in a single layer. 
  • Add some plain water, covering about ¼ th of the way up the sides of the cauliflower.  Place a lid or sheet pan on top of the cauliflower, turn on to medium and steam for about 8 minutes, or until tender. 
  • When the cauliflower is tender, carefully remove the steaks from the pan onto a sheet pan. This is best done using a spatula since the steaks are very delicate after steaming. Drain all of the water out of the skillet and dry out with a paper towel.
  • Preheat your oven to broil.
  • Return the pan to the burner and add 3 tablespoons of the butter, cooking on medium high. 
  • Immediately add the cauliflower steaks back to the pan and cook in the butter for about 3 minutes per side, flipping after the butter is absorbed, adding a couple more tablespoons as you flip.   Salt and pepper the cauliflower on each side as you go. 
  • Next, take the remaining 3 tablespoons of butter and arrange on top of the steak, along with the shredded or grated parmesan.
  • Broil for 4-5 minutes, or until the cauliflower is golden brown.
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