Seared Cauliflower Steaks -

winter / gluten free / favorite

This one is so simple but I’m really excited about it. I received (yet another) giant cauliflower last week. I loved this preparation so much that I made it two nights in a row… which rarely happens around here.

Also rare… this short list of ingredients. I have a way of turning a “simple” recipe idea into a list of 20 items, but not this time! (I was so proud, can you tell?)

This is great as a side dish but it would also make a nice appetizer – skip the greens and serve them with the sauce for dipping.

seared cauliflower steaks

PrintAuthor: Jeanine DonofrioServes: make as much cauliflower as you like, the sauce makes about 1 cup (about 2-3 servings)Ingredientscauliflower steaks:

½ inch slices of cauliflower, from the middle of the head
olive oil
minced garlic
salt

garlic-lemon yogurt

6 oz. plain yogurt
juice of half of a small lemon (about 2 tablespoons) plus a bit of the zest
1 garlic clove, minced
a splash of olive oil (1/2 to 1 tablespoon)
salt
pinch of red pepper flakes

Instructions

Preheat oven to 350. If you've just washed your cauliflower, pat it dry and sprinkle with salt. Let it sit and dry while your oven is preheating. Place them on a baking sheet and bake them (we're pre-cooking them) for 15 minutes, or until they're a little bit soft and barely browning on the edges. Remove from oven.

Meanwhile, stir the yogurt ingredients together. Taste and adjust. Refrigerate until ready to serve.

Heat a large skillet over medium heat and coat the bottom of it with olive oil. Add the garlic and then the cauliflower steaks. Cook on each side for about 5 minutes or until they're golden brown and caramelizing. (reduce heat if the garlic starts to burn).

Remove them from the skillet, salt them a little bit more and serve with a few greens & pomegranate seeds (optional)... and generous dollops yogurt sauce (less optional).

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