The best cauliflower steaks, like their meaty cousins are beautifully caramelized. This simple, foolproof recipe is drizzled with an aromatic, garlicky Chimichurri Sauce


1 large head of cauliflower, leaves trimmed
1 tbsp robust extra virgin olive oil
1 tbsp Garlic olive oil
1 tbsp veggie or chicken stock
2 to 3 tbsp unsalted butter
1 tsp Sicilian Lemon white balsamic
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
1/2 cup Chimichurri Sauce


Cauliflower Prep: The cauliflower steak is cut vertically from the centre of the head of the cauliflower, about 2" thick. If your cauliflower is extra large you may get two steaks. Save the remaining florets for another day. This recipe is all about the centre-cut steak. Brush steak on both sides with Garlic olive oil. Season both sides with salt and pepper. Note: Even with a single steak from a single head, the cost is less than 1/3 that of a respectable cut of beef steak.

Cauliflower Cook: Heat skillet on high. Add olive oil. When shimmering, almost smoking, place steak in centre of pan. Cook for 3 minutes until the underside begins to brown. Gently turn over. Add balsamic, stock and 2 tbsp butter. Reduce heat to simmer and cover for 3 minutes. Remove cover and add remaining butter. Tilt pan and repeatedly spoon melted mixture over steak for one minute. Increase heat to high. Repeat glazing with spoon over steak. Test for doneness. Remove from heat and place steak on centre of plate. Garnish with pan juices, then spoon Chimchurri sauce on steak before serving. Finish with drizzle of robust extra virgin olive oil.