foodie fridays: pan-roasted cauliflower steaks


With the new year among us, the “R” word has been in steady use. Everyone is looking to improve or change. Add or subtract. Lose or gain. Where do I begin? How do I even get started? Will I ever finish? If you ask me it can be a little overwhelming at times.

Since I am still working on my resolution list, I thought it would be fun to check out what the top resolutions are for 2012. Any guesses as to what they are?

Drum roll…

#1 – Save money

#2 – Lose weight or stay fit

#3 – Fall in love

#4 – Spend more time with family


To tell you the truth, I was a little surprised to see saving money as the number one resolution. I figured losing weight and staying fit would be always number one…interesting. But it was nice to see spending time with family up there in the ranks! Good job, America.

Anyways, after reading through the top resolutions, I started thinking. Rather than looking at each resolution as one task to complete, why not try to encompass them all?  Why don’t we come out swinging in 2012?

Okay, want to know the secret to accomplishing all four resolutions?”

It’s rather simple {insert: jazz hands}.

Make these cauliflower steaks.

What? Cauliflower? That’s weird, and random. I know, I know, but hear me out for a second. First and foremost, this recipe will save you money. Hello, vegetables are super cheap. One head of cauliflower is around $2 and can feed up to four people. If my math is right, that’s 50 cents a person! Holy savings!

Second, this recipe is chock-full of all sorts of heart-healthy vegetables. From tomatoes to olives to cauliflower, it will keep those skinny jeans from feeling painted on.

Third, if you’re single looking to mingle, make this dish. Invite your crush over for dinner and show off your culinary skills. Trust me they will fall in love with you and the flavor.

And lastly, spending hours in the kitchen slaving away over a huge meal can be tiresome. This cauliflower dish will have you in and out of the kitchen in less than 30 minutes! Which means more time with the ones you love.

Well, do I have you convinced?

Thought so.

Pan-Roasted Cauliflower Steaks


1 large head of cauliflower
1/2 cup black olives, pitted, chopped
3 sun-dried tomatoes, chopped
3 1/2 tablespoons olive oil
2 tablespoons, parsley, chopped
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
3 garlic cloves, chopped
2 tomatoes, cored, quartered


Preheat oven to 400 degrees.

Rinse and clean the cauliflower. Make sure to remove the green leaves. Take cauliflower and slice into 4 “steaks”. Should be about 1/2 inch thick. Reserve any loose florets and place them in a bowl with olives, sun-dried tomatoes, parsley, lemon juice, 1 T of olive oil, and s&p. Set aside for later.

In an ovenproof skillet, preheat about 1 T of olive oil to medium-high heat. Since the cauliflower steaks are super fragile, make sure and only cook two steaks at once. Brown each steak about 2 minutes on each side. Once golden brown, place skillet in oven and bake the cauliflower for about 10 to 15 minutes.

In another ovenproof skillet preheated to medium-high heat, cook garlic and tomatoes. Tomatoes will stick, but eventually release due to their natural sugars. Flip before you place the skillet in the oven. Bake garlic and tomatoes for about 10 minutes. If you can fit the cauliflower and tomatoes in the oven at the same go for it. If not, make the cauliflower first and then the tomatoes.

Once the tomatoes and garlic have roasted, remove from oven. In a blender you will want to combine garlic, tomatoes, 1/2 T of olive oil, and s&p. Blend until smooth.

To serve, place a spoonful of tomato sauce in the bottom of a bowl. Put a cauliflower steak on top and garnish with olive mixture. Cheers!

adapted from Bon Appetit January 2012

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