Seared Cauliflower Steaks

pan seared cauliflower steaks /

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.

lemon garlic yogurt sauce /

seared cauliflower steaks

Serves: make as much cauliflower as you like, the sauce makes about 1 cup (about 2-3 servings)
cauliflower 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
  1. 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.
  2. Meanwhile, stir the yogurt ingredients together. Taste and adjust. Refrigerate until ready to serve.
  3. 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).
  4. 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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Rate this recipe (after making it):  

  1. Caz

    “pomegranate seeds (optional)”, no way, they absolutely made it for me!
    Definitely sprinkle some on if you have them on hand.

    Thanks for an awesome lunch Jeanine.

    • jeanine

      ha, I figured they’re not always easy to find… so glad you liked it 🙂

  2. Alicia from

    This is my first trip to your lovely blog! I found it from your recipe on Cup of Jo and I love it! Your photos are so nice and all the recipes seem so interesting! Thanks!

    • jeanine

      Hi Alicia,

      thanks & welcome!

  3. I love cauliflower! Seared is even better…gorgeous photos (Pinterest sent me your way!).

    • jeanine

      Hi Laura, thanks & welcome!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.