Some occasions require you to pull out all the stops--like that fancy supper for which you roasted the whole damn cauliflower. Others (e.g., Monday-night dinner) require you to get a meal on the table fast and that's when you'll want to make these satisfying cauliflower steaks. In this recipe we cut the head into thick slices, coat them with olive oil and smoked paprika, and then sear the "steaks" on the stove top. Drizzle them with a fresh lemon-herb sauce (that can totally be made ahead) and serve with a side of steamed wild rice.
1 cup parsley leaves
½ cup cilantro leaves
½ cup mint leaves
½ cup roughly chopped green onion
1 garlic clove, smashed
Juice of 1 lemon
⅓ cup olive oil
1 large head cauliflower
4 tablespoons extra-virgin olive oil, divided
4 teaspoons smoked paprika
Salt and freshly ground black pepper, to taste
1. Make the herb sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
2. Make the cauliflower steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ½ teaspoon smoked paprika, salt and pepper.
3. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
4. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately.
Note: Leftover sauce will keep in the refrigerator for up to a week.