Cauliflower steaks with hazelnuts and browned butter offer a delectable twist on traditional steak dishes, catering to both vegetarians and meat-lovers alike. This elegant yet straightforward recipe celebrates the versatility of cauliflower, transforming it into a hearty and satisfying main course.
To start, thick slices of cauliflower are cut from a whole head, creating “steaks” that serve as the foundation of the dish. These steaks are then seasoned generously with salt, pepper, and a touch of olive oil before being roasted to perfection. The roasting process enhances the natural sweetness of the cauliflower while imparting a delightful caramelization to the edges.
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Cauliflower Steaks with Hazelnuts and Browned Butter
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes296
kcalFinish this caramelized cauliflower with a rich brown butter and hazenut pan sauce.
Ingredients
1 2 pound head cauliflower
¼ cup olive oil
½ teaspoon salt
½ teaspoon coarsely ground black pepper
¼ cup salted butter
¼ cup chopped hazelnuts
1 tablespoon chopped fresh marjoram or oregano
1 tablespoon lemon zest
Directions
- Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core; place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steaks and florets in a shallow baking pan. Brush both sides evenly with oil. Season with salt and black pepper.
- Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan; cover to keep warm. Repeat with remaining cauliflower.
- Reduce heat to medium; let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat.
- Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with marjoram and lemon zest.
