Cauliflower Steaks with Hazelnuts and Browned Butter

Name: Cauliflower Steaks with Hazelnuts and Browned Butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

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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.

Contents

Cauliflower Steaks with Hazelnuts and Browned Butter Ingredients Directions

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

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

296

kcal

Finish 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.

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