Grilled Cauliflower Steaks with Classic Steakhouse Fireworks Butter

by Jessica Jacobson

Cauliflower has come a long way since my childhood. I don't remember really ever reaching for it. Mostly because back in the 80's it was humbly served steamed with no excitement added. Fast forward to 2021, and its ubiquitous in our house. We have several favorite ways to prepare it, all require a little special something. This one is a staple for meatless Monday as it requires so little prep work and the carmelized, rich and nutty flavors created from searing makes it great as a side or a main.

And even better, this recipe can be made completely ahead of time, to the step of broiling, which you do right before serving. So as you head into your weekend or meal planning for next week, be sure to add this to the menu. You won't be sorry. 


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 head Fresh Cauliflower (not florettes)

6-8 Tbsp Fireworks Finishing Classic Steakhouse Butter Or Chipotle Butter

¼  tsp Sea Salt

¼  tsp Fresh Cracked Black Pepper

2 Tbsp 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 pan), arrange the cauliflower steaks and pieces in a single  layer.  
  • Add some water, covering about ¼ of the 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, remove the pieces from the pan gently onto a sheet pan.  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. 

I had a little homemade chimichurri sauce left over in the fridge so I garnished with that. It was excellent.

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