Cauliflower High

Cauliflower dishes have been a hit everywhere. There’s an assortment sold in grocery stores and seen on restaurant menus.

We were assigned to make various cauliflower dishes in culinary school for one week. Who knew that cauliflower was so versatile? I’m not a big fan of the vegetable, but I was amazed at how delicious the dishes were, especially the cauliflower steak. 

Cauliflower Steak Recipe

Yields: 2 servings

• 1 pound organic cauliflower head
• 1 tablespoon housemade brown butter
  • 8-ounce organic unsalted butter
• Organic canola oil, as needed
• Kosher salt, as needed
• Organic black pepper, as needed
• Organic parsley, as needed for garnish

Kitchen Equipment

• Mixing bowls/cups/spoons for mise en place ingredients
• Measuring spoons
• Food scale
• Cutting board
• Chef knife
• Colander
• Saucepan
• Airtight container
• Frying pan
• Tongs
• Spatula
• Plate
• Fork
• Knife

Cooking Instructions

1. Sanitize the kitchen (including the sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, and computer).
2. Rinse cauliflower and remove the green leaves.
3. Cut the cauliflower head into 1” thick “steak” pieces.
4. Save any loose cauliflower florets for another dish.
5. Mise en place ingredients.

Brown Butter:

1. Melt butter on a medium-high stovetop.
2. When the butter foams, look for browning milk solids. The aroma should be a nutty smell.
3. When the butter browns to the desired color, transfer it to. an airtight container.
4. Brown butter will keep in the refrigerator for a month.
5. Save one tablespoon for the cauliflower steak.

Cauliflower Steak:

1. Preheat the frying pan over moderately high heat on a stovetop.
2. Once the pan is hot, coat it with canola oil.
3. Add the “steaks” to the pan.
4. Season and sear until they are golden brown.
5. Drizzle brown butter while the “steaks” are searing.
6. Flip and repeat steps 9 and 10.
7. Remove the “steaks” from the pan and plate.

Happy cooking,

FS x