Seared Cauliflower Steaks are a showstopping dish that turns humble cauliflower into a hearty, flavorful centerpiece. With a golden, caramelized crust and tender interior, each bite offers a satisfying contrast of textures. Infused with smoky, savory notes from the sear, this dish is a celebration of simplicity and depth. Ready in just under 30 minutes, it’s perfect for busy weeknights or elegant dinners alike.

The natural sweetness of cauliflower shines through, enhanced by a hint of garlic and a touch of herbs. This recipe is not only nutrient-packed but also versatile, pairing beautifully with grains, salads, or a zesty sauce. Whether you’re a veggie lover or just exploring plant-based meals, these steaks are sure to impress and delight your taste buds.

What You’ll Need

Cauliflower steaks: ½ inch slices, cut from the middle of the head (pat dry if washed)
Olive oil: For cooking and the yogurt sauce
Minced garlic: 1 clove for cooking, 1 clove for the yogurt sauce
Salt: To taste, for seasoning the cauliflower and yogurt sauce
Plain yogurt: 6 oz. (Greek yogurt works as a substitute)
Lemon: Juice of half a small lemon (about 2 tablespoons) plus a bit of zest
Red pepper flakes: A pinch for the yogurt sauce (optional, for a hint of spice)

How to Make It

Preheat the oven to 350°F (175°C). If you’ve washed the cauliflower, pat it dry and sprinkle with salt. Let it sit while the oven heats up.
Bake the cauliflower: Place the steaks on a baking sheet and bake for 15 minutes, or until slightly soft and barely browning on the edges. Remove from the oven.
Prepare the yogurt sauce: In a bowl, combine the yogurt, lemon juice, lemon zest, minced garlic, a splash of olive oil, salt, and red pepper flakes. Stir well, taste, and adjust seasoning if needed. Refrigerate until ready to serve.
Heat a skillet: Place a large skillet over medium heat and coat the bottom with olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Sear the cauliflower: Add the cauliflower steaks to the skillet. Cook for about 5 minutes on each side, or until golden brown and caramelized. Reduce heat if the garlic starts to burn.
Season and serve: Remove the cauliflower from the skillet, sprinkle with a little more salt, and serve with optional greens and pomegranate seeds. Add generous dollops of the yogurt sauce on the side.

Perfect Pairings: Sauce and Topping Ideas

While the garlic-lemon yogurt is a star, don’t hesitate to experiment! Try a tahini drizzle with a squeeze of lemon or a chimichurri sauce for a fresh, herby kick. For toppings, toasted pine nuts, crumbled feta, or even a sprinkle of smoked paprika can elevate your cauliflower steaks to the next level.

Serve It Up: Creative Serving Suggestions

These cauliflower steaks are versatile! Serve them as a main dish over a bed of quinoa or couscous, or as a side dish alongside grilled chicken or fish. Add a handful of arugula or spinach for a pop of color and freshness. Don’t forget the pomegranate seeds—they add a sweet, crunchy contrast!

Make It Ahead: Storage and Reheating Tips

Pre-cooked cauliflower steaks can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat with a splash of olive oil to restore their crispiness. The yogurt sauce can be made ahead and stored separately for up to 5 days.

Mix It Up: Recipe Variations

Want to switch things up? Try roasting the cauliflower instead of searing for a hands-off approach. You can also swap the yogurt sauce for a spicy harissa dip or a creamy avocado dressing. For a vegan option, use plant-based yogurt and skip the cheese toppings.

Quick Tips: Time-Saving Hacks

To save time, prep your cauliflower steaks and yogurt sauce the night before. You can also use pre-minced garlic or a garlic press to speed up the process. If you’re short on time, skip the oven pre-cooking step and sear the cauliflower directly—just cook it a bit longer to ensure it’s tender.

Amy