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    You are here: Home / Entrees / Garlic & Dill Cauliflower Steaks

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: August 14, 2016

    Garlic & Dill Cauliflower Steaks

    Jump to Recipe Print Recipe

    These cauliflower steaks are pan-seared, and then roasted until tender. Flavored with garlic and dill, they're a perfect hearty side or light main dish!

    Overhead View of Two Cauliflower Steaks on a Plate with Lettuce and Lemon Wedges

    Okay, I don't know how you guys are going to react to this post, but I'll say this: had I seen this post on another blog say, just a month or so ago, I'd probably had given it a quick glance and clicked away to something else. Yes, I've been quite the cauliflower skeptic. Cauliflower was on my list of foods to get to know for a while, but I just couldn't bring myself to do it. I'd see blog posts being pinned away, commenters going on about drooling over the stuff, all kinds of unhealthier ingredients being substituted by incognito cauliflower, and despite logic telling me that there must be something to it, every time I passed the cauliflower in the produce aisle all I could think of was the soggy, drippy, boiled and flavorless little flowers that lived in broccoli's shadow.

    Garlic & Dill Cauliflower Steaks

    This recipe changes everything.

    I don't know what possessed me to grab for a big old crown of cauliflower while food shopping last week, but it happened. Even after that it took me a few days to get around to cooking it. I just didn't have the itch like I might get if I were to buy a few ripe mangoes or a pretty, purple eggplant, or something, anything, sexier than cauliflower.

    Eventually I decided it was time. I opted to go with the "cauliflower steak" method of preparation, having seen all kinds of variations all over the blogosphere. I figured garlic and dill would be a good flavoring, having the ability to de-blandify most foods. I got everything together, and one day last week begrudgingly stepped up to the stove.

    The result...oh my god. You guys need to make cauliflower. I never in a million years expected this. In fact, I tasted a loose little cauliflower bit as soon as I removed my skillet from the oven, saying out loud "Oh my god." I could have easily eaten all four steaks, which would be an entire crown of cauliflower. They were that addictive. I could also see immediately on tasting why these are named "steaks," I mean aside from the fact of being prepared in big slabs. They are quite steak like...hearty and satisfying from roasting, with just the right touch of crisp from pan searing.

    If you're a cauliflower skeptic like I was, please make these for dinner tonight. Join me. I want to convert you from skeptic to addict :)

    This post first published on Connoisseurus Veg on April 14, 2014.

    Garlic & Dill Cauliflower Steaks
     
     
    Overhead View of Two Cauliflower Steaks on a Plate with Lettuce and Lemon Wedges
    5 from 1 vote
    Print

    Garlic and Dill Cauliflower Steaks

    These cauliflower steaks are pan-seared, and then roasted until tender. Flavored with garlic and dill, they're a perfect hearty side or light main dish!
    Course Entree
    Cuisine American
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Calories 103 kcal
    Author Alissa

    Ingredients

    • 1 medium cauliflower crown, leaves and stems removed
    • 2 tbsp. olive oil divided
    • juice of ½ lemon (about 2 tbsp.)
    • 1 tbsp. chopped fresh dill, or more, if you like
    • 3 garlic cloves minced
    • salt and pepper to taste

    Instructions

    1. Preheat oven to 400°.
    2. Place cauliflower crown on a cutting board, stem side down, flower side up. Next, slice cauliflower into 4-6 steaks, each being about an inch think. Start by taking a big, sharp knife and cutting straight down, through the middle of the crown, so you've got two identical halves. Now make cuts into each of those halve, parallel to the original cuts and offset by about an inch. Repeat if you've got enough room for another slice, otherwise just stick with four slices. I ended up with four steaks and a few random florets, which I cooked along with the steaks for picking at.
    3. Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Arrange cauliflower slices in skillet and cook about 2 minutes on each side, until you've got some dark spots.
    4. Transfer cauliflower to a baking sheet. Stir remaining 1 tablespoon of olive oil, lemon juice, dill and garlic together in a small bowl, then brush or spoon evenly over cauliflower slabs. Sprinkle with salt and pepper to taste. Roast to desired tenderness, about 10 to 15 minutes.
    5. Serve.
    Nutrition Facts
    Garlic and Dill Cauliflower Steaks
    Amount Per Serving
    Calories 103 Calories from Fat 65
    % Daily Value*
    Fat 7.2g11%
    Saturated Fat 1.1g6%
    Sodium 337mg14%
    Potassium 480mg14%
    Carbohydrates 9g3%
    Fiber 3.8g15%
    Sugar 3.2g4%
    Protein 3.2g6%
    Calcium 40mg4%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
     
     
    Garlic & Dill Cauliflower Steaks
    « Jamaican Jerk Sweet Potato Fries
    Mango Barbecue Tempeh Sandwiches »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Amelia says

      August 14, 2016 at 1:52 pm

      So simple yet SO good!

      Nourishing Amelia | Food, Health and Lifestyle Blogger

      Reply
      • Alissa Saenz says

        August 18, 2016 at 9:49 am

        Agreed! Thanks Amelia!

        Reply
    2. jenna says

      August 14, 2016 at 4:06 pm

      I am not a skeptic by any means -- I love cauliflower. I'm looking forward to trying this when its not in the upper 90s here in SE PA :)
      (This weather + oven + no AC = No.)

      Reply
      • Alissa Saenz says

        August 18, 2016 at 9:51 am

        Haha! Yeah, I made this a few weeks back on a milder day. I'm avoiding the oven these days too! :)

        Reply
    3. Ann Pierce says

      August 21, 2016 at 8:14 pm

      This recipe is totally a great idea, especially for a cauliflower addict like me

      Reply
      • Alissa Saenz says

        August 23, 2016 at 9:01 pm

        Thanks Ann!

        Reply
    4. Lisa says

      August 22, 2016 at 8:49 pm

      I made this tonight. My cauliflower fell apart, so nothat so much steak. But it was delicious, nonetheless. I'm not a fan of cauliflower, so I embrace any recipe where it other flavors cover up the cauliflower taste.

      Reply
      • Alissa Saenz says

        August 23, 2016 at 9:04 pm

        Oh wow! Mine usually ends up being very firm. I edited the post to make the cook time more flexible. Glad it was tasty though. :)

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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