Simple Side: Cauliflower Steaks with Parsley Butter

Cauliflower Steaks

I saw this in a magazine and had to try it because I like anything that utilizes a unique cut to a familiar ingredient. Prior to this I had never cut cauliflower this way, and it proved to be a bit tricky – there are only so many thick “steaks” you can get out of one cauliflower head and it’s difficult not to have it break on you. But, despite this I really liked this side and will be making it again, perhaps getting better with the knife skills. The bigger cauliflower you can find, however, the better. Enjoy and let me know if you have any tips for cutting cauliflower this way!

Simple Side: Cauliflower Steaks with Parsley Butter
Recipe Type: Side dish
Author: Michael Chiarello, InStyle August 2013
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 6
  • 2 heads cauliflower, rinsed and patted dry
  • 1/2 cup unsalted butter, room temp
  • 2 tbsp. coarse salt
  • 1 tbsp. fresh ground pepper
  • 2 lemons, halved width-wide
  • 2 tbsp. olive oil
  • 1 tbsp. chopped flat-leaf parsley
  • 1/2 cup freshly grated/shaved Parmesan
  1. If cooking on the grill, heat a grill to high. Otherwise, get out a cast-iron skillet.
  2. Keep the core and stalk in place as you cut the cauliflower lengthwise into 1/2 inch thick slices. Cut away the stalk from the bottom of each slice.
  3. Slather the butter on each piece and season with S/P.
  4. Place slices on the grill, or a skillet set to medium-high, until a brown crust has formed, about 5 minutes on each side. While the cauliflower cooks, place lemons cut-side down on the grill/skillet for about 2 minutes until hot and browned.
  5. When both sides of the cauliflower steaks are browned, transfer to a platter, drizzle with the lemon juice and olive oil and garnish with parsley and Parmesan.