Latest recipes

    Cauliflower Steaks with Hazelnuts and Browned Butter

    Cauliflower Steaks with Hazelnuts and Browned Butter
    Jump to Recipe Print Recipe

    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.

    ALSO READ: Chilaquiles Recipe

    Cauliflower Steaks with Hazelnuts and Browned Butter
    Pin
    Print

    Cauliflower Steaks with Hazelnuts and Browned Butter

    Recipe by RecipeWikki
    Course: MainCuisine: AmericanDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    25

    minutes
    Calories

    296

    kcal

    Finish this caramelized cauliflower with a rich brown butter and hazenut pan sauce.

    Ingredients

    • 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 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.

    More Articles & Posts