Cauliflower Steaks?! Why I’ll Be….

As you can imagine, I get a lot of food coming across my laptop screen.  So many wonderful food bloggers out there and so little time.  The other day, a particular photo caught my eye.  Admittedly part of the reason it caught my eye is that cauliflower is an entry on Ms. Picky Pants list of acceptable foods.  There are, to date, approximately 30 items on said list, give or take a few for “I usually like it, but not today….”  So when a photo of a giant slice of cauliflower browned on both sides danced across my screen, I filed the title away for a night when Ms. Picky Pants needed to be mollified.  I do insist that she try new foods, but I do like to throw her a bone now and then. So “cauliflower steaks” got filed away for my daughter’s sake.

A few days ago at the market, cauliflower was on sale, and boy were they big and good looking.  I scooped one up and now, after several days of solid rejections of my culinary offerings, I decided to throw the kid a bone.  Cauliflower steaks it is.  Of course I wasn’t wise enough to pin, bookmark, or otherwise save the actual post that I was looking at, but a quick search took me to an authority on most things food, and so I took a look through Martha Stewart’s recipe, mimicked the technique, borrowed the flavor profile and, as usual, made it with the ingredients I had on hand instead of going out and buying the ingredients called for (if you’re new you may find this surprising).  I decided to make some barley on the side as I thought the kids would like it and it’s crazy filling, so if things went really awry there would be a little cauliflower, some barley, and some salad.  And leftover barley is not just a good thing… it’s a GREAT thing.  We’ll get to that later.

CAULIFLOWER STEAKS with CAPERED TOMATO SAUCE served 4 with leftovers

IMG_8675

  • 3 Tbs olive oil, divided
  • 3 large cloves garlic, minced, divided
  • large head cauliflower
  • 4 Tbs capers
  • 1 c diced tomatoes (or leftover tomato sauce)
  • 1 large red pepper
  • splash red wine vinegar
  • fresh chopped parsley for garnish

Preheat oven to 400.  Wash the cauliflower and remove and remaining leaves.  Cut the end of the stem, but be sure to leave the core intact.  Cut cauliflower into 1/2 to 3/4 inch slices – slice all the way across the cauliflower.  Don’t panic if some florets come off – simply set them aside with the small end pieces.  Warm 1 Tbsp olive oil in each of 2 pans.  Add 1 clove minced garlic into each pan.  When oil is warm, add cauliflower.  Sprinkle with a little salt.

IMG_8669Allow “steaks” to brown (don’t fuss with them too much).  When brown (at least, but not likely longer then 4-5 minutes), flip and brown the other side.  When both sides are brown, move to baking dish and transfer to oven and roast until tender (12-16 minutes). While the cauliflower roasts, add remaining Tbs olive oil to one pan.  While it warms, chop up the reserved florets/end pieces into small pieces.  Roughly chop red pepper.  Add the third minced clove of garlic into oil and add cauliflower.  Allow to cook for a couple of minutes. Add red pepper.  Add cauliflower. Add capers and tomatoes and simmer gently until vegetables are tender.  Add red wine vinegar when done.  Serve cauliflower steak with tomato sauce and fresh parsley.  Grin when neither child will eat the sauce.  Grin more when they both love it anyway – more sauce for you.  Delish.

Wondering about the barley?  I’ll let you know sometime after tomorrow morning…

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56 responses

  1. Pingback: Groovin’ the Cauliflower | my sister's pantry

    • It really was delicious – and I’m not a huge cauliflower fan. One of those lovely dishes that tastes great for little in the way of prep and a short list of ingredients. Thanks for stopping by!

    • I DO find it is often better NOT to refer to vegetable dishes with meat words – tends to bring out the hostility in real meat lovers. 😉 I kept the term just because it seems to be a thing, and I wanted people to know that this was the same “cut” of the cauliflower.

  2. Pingback: Great Grains: Barley and Breakfast | my sister's pantry

  3. dude. this is out of control. YOU are out of CONTROL! i am a cauliflower fanatic and this has me brimming with inspiration. so going to borrow this idea 🙂

    thank you for sharing with us at the Wednesday Fresh Foods Link Up. I hope to see you again this week with more seasonal and real/whole food posts! xo, kristy

  4. I don’t think I could get away with calling cauliflower a steak with my husband, no matter how I sliced and roasted it. But this sounds delicious for a side dish for his steak! 😉 Thanks for sharing on Hearth & Soul Hop. 🙂

    • LOL. There is a certain risk to using meat-y terms to describe vegetables. I would have said the same in my house years ago, but my husband was surprisingly pleased by these, even without anything else on the plate – so I’m sure yours will enjoy them on the side. 😉

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