Cauliflower Steaks make a great main course alternative for vegetarian meals. This one is boldly spiced with chili powder.
When I am browning the steaks on the stove I weigh them down with a bacon press to assure that they brown evenly.
- 2/3 cup small dried beans (such as white or flageolet)
- 4 cup vegetable broth
- ½ teaspoon kosher salt (plus more as needed)
- chili powder (as needed)
- 6 tablespoon extra-virgin olive oil (divided, plus more for drizzling)
- 1 lemon (juice only)
- 1 cauliflower
- 2 tablespoon honey
- 2 tablespoon vegetable oil (plus more for brushing)
- freshly cracked black pepper (as needed)
- 2 thinly sliced radishes
- 2 tablespoon shelled and chopped salted pistachios
Place beans in a medium pot, cover with water by about 1‑inch. Bring to a boil, then remove from heat and let soak 1 hour. Drain.
Wipe pot clean; return beans to pot. Add broth, ½ teaspoon salt and a big pinch or two chili powder. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 1 hour (depending on beans). Drain the beans and place them in a medium bowl. While the beans are still warm add 2 tablespoons olive oil and lemon juice; toss to combine. Cover and set aside in a warm place.
Place oven rack in center position and heat oven to 375°F.
Trim away leaves of cauliflower and trim stem end. Using chef’s knife, start at top center of cauliflower head and cut in half through stem end. Trim to create two 1‑inch thick steaks, one from each half. Set cauliflower steaks aside for this recipe; save remaining cauliflower for another use.
Mix remaining 4 tablespoons olive oil, honey and a big pinch or two of chili powder in a small saucepan set over medium heat. Swirl the mixture to combine; heat until the honey dissolves. Remove from heat.
Heat vegetable oil over medium-high heat in a cast iron or other heavy ovenproof skillet large enough to hold both steaks without touching. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Once the oil in the skillet shimmers but is not yet smoking, add cauliflower steaks and cook until nicely browned and beginning to char, about 3 minutes per side (see note). Pour the spiced honey glaze over the cauliflower, brushing the tops and sides with a pastry brush to coat. Flip and repeat. Transfer skillet to hot oven and bake cauliflower until tender; 10 to 12 minutes.
Place each cauliflower steak onto a warm plate. Brush some of the sauce from the skillet on top each steak; sprinkle with beans to taste (you’ll have extra beans for another use). Garnish the steaks with radish slices and pistachios. Drizzle with olive oil before serving.