Cauliflower Steak with Butter, Garlic, and Thyme

Cauliflower Steak with Butter, Garlic, and Thyme

Ingredients

2 heads cauliflower
2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
4 cloves garlic
16 sprigs fresh thyme
sea salt, to taste
freshly-ground black pepper, to taste

Method

Bring a medium pot of water to a boil.

To make cauliflower steaks, you’ll need to cut straight through the core to keep the florets all attached as one piece. Trim the excess florets from the outer edge of the cauliflower head. Place head stem side down, then cut 3/4”-1” steaks right through the core. I usually get 2 good steaks from one head. Use any leftover cauliflower florets to make cauliflower soup.

Gently place cauliflower steaks into the boiling water and cook until just tender - about 2-3 minutes. Remove from pot and drain on a towel.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over medium-high heat. Place one cauliflower steak into the pan, along with 4 sprigs of thyme and 1 garlic clove. Cook until golden brown, then flip and cook until golden brown on the other side. Remove cauliflower, thyme, and garlic from pan and serve hot. Repeat with remaining steaks.

Cutting cauliflower steaks