Cheesy cauliflower steak |

Posted on

2 December 2019



Cheesy cauliflower steak


2 large cauliflowers
1 small onion chopped
150 g of grated Grana Padano cheese
2 tbsp of extra virgin olive oil
1 small bunch of thyme
2 garlic cloves
20 g of unsalted butter
Salt and pepper
Preparation Time


  • Start with slicing the 2 cauliflowers. You need to get 4 slices 3cm thick from the most central part. You could do them horizontally or vertically, but it is important to include the stalk in the middle of each slice.
  • Once you have 4 nice steaks that hold together, use all the trimmings for the puree. Gently fry the chopped onion in a small casserole dish with a drizzle of extra virgin olive oil and a pinch of salt for about 10-15 minutes.
  • Meanwhile boil the cauliflower trimmings in salted water until soft. Now drain the cauliflower and add them to the onion. Continue to cook for 5 minutes adding a glass of the cooking water.
  • Now blend with a powerful processor add 4 large spoonfuls of Grana Padano to give body and flavour to the puree. Once smooth, season to taste and keep aside.
  • Heat up a large non-stick pan and sear the cauliflower steaks with an abundant drizzle of oil. Season with a pinch of salt and pepper and cook for 2 minutes each side until golden.
  • Lower the heat, add the butter, garlic and thyme and glaze the steaks with the melting butter, as if they were beefsteaks.
  • Remove from the heat being careful not to break them and finish in the oven at 180 degrees for 5 more minutes covering with kitchen foil.
  • Once the steaks are cooked you can move onto plating the dish. Spread 1 large spoon of cauliflower puree on each plate, top with the golden steaks and finish with extra grated Grana Padano cheese.

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