Cauliflower Steaks With Coconut-Turmeric Relish

bon appétit dinner vegetarian vegan wheat/gluten-free cauliflower coconut ginger yogurt thanksgiving fall peanut free soy free

Claire Saffitz

2 servings

Source

Ingredients

1 medium head of cauliflower

3 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

Plain whole-milk Greek yogurt or plant-based alternative and Coconut-Turmeric Relish (for serving; optional)

Method

Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1½"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.

Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8–12 minutes. Let cool slightly.

If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.