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Roasted Cauliflower Steaks

This New York Times recipe only has a few ingredients: cauliflower, salt, pepper, and sage leaves — but the art is absolutely mouthwatering so we had to include it here on the Dherbs website. It’s simplicity reminds us of an important rule about eating vegetarian: texture matters.

“Most folks who have never heard the term ‘cauliflower steak’ give a little chuckle,” said Ms. Wysocarski, who writes the Olives for Dinner vegan food blog. “This cauliflower steak tastes good because of the way it’s sliced — it gets a little crispy around the edges (especially if you use a cast iron pan) and stays succulent toward the middle.”

Her advice is sound. Crunch on, vegetarians. Crunch on.

Large Cauliflower Steaks

Ingredients

  • 1 head cauliflower
  • Kosher salt
  • Freshly ground pepper
  • 2 leaves sage, finely chopped

Instructions

  1. Slice the cauliflower through the center, keeping as much intact as possible.
  2. Season the “steaks” with salt, freshly ground pepper and sage.
  3. Heat a cast-iron skillet over medium-high heat.
  4. Add olive oil and place cauliflower carefully in the pan.
  5. Sear the cauliflower for 3 to 4 minutes per side, until deeply golden.
  6. Serve with vegan gravy, if desired.
2015-11-04T10:28:01+00:00