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Cauliflower Steak

Cauliflower Steak

We know, we know… we thought the same thing, and then we tried them and were sold!

The juxtaposition of the creamy, delicate puree with the nutty, roasted steak is truly delicious, is a hit with vegetarians and carnivores alike! Easy to make alongside traditional steaks, or as a main course.  Serves 2.


  • One 1½ pound head of cauliflower
  • 1½ cups water
  • 1 cup whole milk
  • 2 tbsp Stonehouse House Blend olive oil, plus more for brushing
  • Sea Salt and freshly ground pepper.

Heat oven to 350°F. Using a sharp, heavy knife start at top of the cauliflower head and cut two 1-inch-thick slices of from the center, cutting through stem end. Set cauliflower steaks aside.

Cut enough florets from remaining head to measure 3 cups. Combine florets, water, and milk in medium saucepan, sprinkle with salt & pepper, and bring to boil, cooking until florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Transfer florets to blender, add half of reserved cooking liquid and puree until smooth, adding more of the liquid if needed. Return puree to same saucepan.

Heat 2 tbsp olive oil in a heavy ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil, sprinkle with salt & pepper, add cauliflower steaks and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Rewarm cauliflower puree over medium heat. Divide puree between 2 plates and top each with cauliflower steak.

VARIATIONS: for a vegan option, omit the milk, as cauliflower’s natural pectins make the puree creamy even without dairy!

photo credit: James Ransom