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.
- 1 head cauliflower
- Kosher salt
- Freshly ground pepper
- 2 leaves sage, finely chopped
- Slice the cauliflower through the center, keeping as much intact as possible.
- Season the “steaks” with salt, freshly ground pepper and sage.
- Heat a cast-iron skillet over medium-high heat.
- Add olive oil and place cauliflower carefully in the pan.
- Sear the cauliflower for 3 to 4 minutes per side, until deeply golden.
- Serve with vegan gravy, if desired.