Dinner, Lunch, Sides

Cauliflower Steaks with Pistachios and Browned Butter

Cauliflower is really underrated, in my opinion. A lot of people think it is bland or flavorless. The white color doesn’t exactly do it any favors either. But you can really use it as anything from a base to a soup to “rice” to in this case, a “steak”. It’s really hearty, flavorful with the nutty brown butter and can truly be used as a substitute for a real steak. I’d serve this to a vegetarian friend, wouldn’t you?

1 2-pound head cauliflower
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup salted butter
1/4 cup chopped pistachios
1 tablespoon chopped fresh oregano

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 should get 4 or maybe 5 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 pistachios to the skillet. Stir 5 minutes or until the butter turns golden brown and pistachios are toasted. Remove skillet from heat. Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with oregano and serve.


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