Ingredients:

  • 1 large head of cauliflower, leaves removed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon sea salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon unsalted butter (15g) (Optional, for added richness)
  • 1/4 cup fresh parsley, finely chopped (loosely packed, approximately 15g)
  • 2 tablespoons fresh basil, finely chopped (loosely packed, approximately 10g)
  • 1 clove garlic, minced
  • Zest of 1 lemon (about 1 teaspoon)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)

Instructions:

  1. Carefully cut the cauliflower into two 1-inch thick 'steaks' from the center. Reserve the remaining florets for another use (like roasting!).
  2. Brush the cauliflower steaks with olive oil and season generously with salt and pepper.
  3. Heat the skillet over medium-high heat. Add the cauliflower steaks and sear for 5-7 minutes per side, or until golden brown and slightly tender. If using, add butter to the pan during the last minute of cooking for extra browning.
  4. While the cauliflower is cooking, combine all gremolata ingredients in a small bowl and mix well.
  5. Transfer the seared cauliflower steaks to plates and top generously with the lemon-herb gremolata. Serve immediately.