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).
Recipe by Love and Lemons at