Description
This roasty toasty pan-seared purple cauliflower recipe is for any time of year (or as long as you can find purple cauliflower)! This quick and easy recipe allows you to say goodbye to oven roasting forever. It takes way less time to get the same delicious results and you never even have to turn on your oven. Don’t get me wrong, we LOVE oven-roasted cauliflower around here and it’s still a great option for larger crowds or to make Lunchbox-Leftovers, but there’s something so easy about a good pan-seared cauliflower steak that can be ready in 10 minutes or less. Bonus, this recipe only has 5 ingredients (and that includes olive oil, salt, and pepper)!
Ingredients
Scale
- 2 purple cauliflower “steaks” cut from a washed whole cauliflower (or more as desired)
- raw sesame seeds
- olive oil
- salt and freshly cracked black pepper to taste
Instructions
- Cut the cauliflower steaks. Cut as many or few cauliflower steaks as possible (or desired), leaving each steak’s stem intact.
- Season the cauliflower steaks. Lay the steaks on a cutting board or platter, and season with salt and freshly cracked black pepper.
- Cook the steaks. Heat a cast-iron skillet or another heavy-bottomed skillet to high heat and add a drizzle of olive oil to lightly coat the bottom of the pan. When the skillet is very hot, but not smoking, sprinkle some raw sesame seeds onto the bottom of the pan and immediately add the cauliflower “steaks to the pan making sure the seasoned side is touching the hot skillet. Reduce the heat to medium-high and drizzle the tops with a little more olive oil and season the top sides with a little more salt and pepper. Do not move the steaks once they hit the skillet until they have turned golden brown on the bottoms (after approximately 5 minutes of cooking).
- Flip the steaks and finish them. Flip the steaks over and continue cooking for about 5 more minutes, or until they turn golden brown and the florets start to crisp up. Check the underside of the steaks periodically lifting a corner only slightly with a pair of tongs to check for color. When they’re ready, the steaks should be tender but still have a slight firmness to them and easily edible with a knife and fork. Remove the “steaks” to a platter and serve immediately, or at room temperature. If you’re cooking more than two “steaks”, wipe the skillet out with a paper towel and repeat with the remaining “steaks” until all have been cooked and Enjoy!
Notes
- If you want an even softer cauliflower “steak” cook as directed. After they’ve been seared on both sides (for approximately 4 to 5 minutes on each side,) place a lid on top of the skillet to steam them a bit. It’s super easy and yields an oven-roasted flavor and texture without heating up the kitchen.
- I use raw sesame seeds in this recipe because they roast in the skillet along with the cauliflower and create a really nice flavor and texture. I don’t use pre-toasted sesame seeds because toasting your own always tastes better and the texture is better. If you do use pre-toasted sesame seeds, let us know how it turns out! For a lot of busy families, having pre-toasted sesame seeds versus the raw ones is a must because let’s be honest, working and raising a family is hard work and time-consuming.
- If you want to add more sesame seeds, by all means, use them
- If you want to add a little spice, go for it! These “steaks” are great with a little added smoked paprika and/or a little cayenne.
- I don’t measure the olive oil for this recipe. Simply drizzle lightly and add more if the pan or the veggies start looking dry.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak
