Seared Cauliflower Steaks with Red Pepper-Walnut Sauce - A Meatless Monday dish that still eats like a steak. Big slices of cauliflower are seared in a cast iron skillet then finished in the oven, for a crunchy golden brown crust on the outside. Served over a ladle of Spanish-inspired pureed red pepper and walnut sauce. | foxeslovelemons.com

As soon as I told you I was going to start bringing you more meat recipes to balance out all the veggie recipes I post, I’m publishing something that I’m calling a “steak” that is really cauliflower.

I know. I’m sorry / not sorry. Meatless Monday, y’all. When I’m not enjoying coconut risotto (sans the shrimp), I’m pretending cauliflower is a steak.

Have you ever tried sherry vinegar? It’s very expensive, but I happened across a free-to-me bottle after a recipe testing client re-imbursed me for a $16 bottle of it. I needed just a teaspoon of it for the recipe, but got to keep the whole bottle – score!

Of all of the vinegar in my cabinet (there are about 22 bottles), sherry vinegar has the most interesting flavor, and instantly enhances or defines whatever it’s added to.

I would even be willing to buy it for myself, because even though it’s expensive, it’s such a great ingredient to have on hand, and it lasts forever in your pantry.

Seared Cauliflower Steaks with Red Pepper-Walnut Sauce - A Meatless Monday dish that still eats like a steak. Big slices of cauliflower are seared in a cast iron skillet then finished in the oven, for a crunchy golden brown crust on the outside. Served over a ladle of Spanish-inspired pureed red pepper and walnut sauce. | foxeslovelemons.com

It’s hard to describe the flavor of it; it’s something you have to try yourself. But I’ll try anyway: It’s deep and complex, tangy but not as acidic as most other vinegar, reminiscent of the sherry wine it’s made from but way better than that.

It tastes like Spain. I’ve never been to Spain, but I think that’s what that country would taste like.

Seared Cauliflower Steaks with Red Pepper-Walnut Sauce - A Meatless Monday dish that still eats like a steak. Big slices of cauliflower are seared in a cast iron skillet then finished in the oven, for a crunchy golden brown crust on the outside. Served over a ladle of Spanish-inspired pureed red pepper and walnut sauce. | foxeslovelemons.com

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For this simple, Meatless Monday dinner, I seared some thick slices of cauliflower in a cast iron skillet and then finished them in the oven. You basically end up eating the cauliflower steaks with a knife and fork, much like a real steak.

The three-minute sauce involves getting out the blender and buzzing around some roasted red peppers, walnuts and my beloved sherry vinegar. You’ll also need a piece of toasted bread, so when you make your toast in the morning, just make one extra piece and save it for dinner.

Enjoy your edible trip to Spain!

Seared Cauliflower Steaks with Red Pepper-Walnut Sauce - A Meatless Monday dish that still eats like a steak. Big slices of cauliflower are seared in a cast iron skillet then finished in the oven, for a crunchy golden brown crust on the outside. Served over a ladle of Spanish-inspired pureed red pepper and walnut sauce. | foxeslovelemons.com

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Seared Cauliflower Steaks with Red Pepper-Walnut Sauce - A Meatless Monday dish that still eats like a steak. Big slices of cauliflower are seared in a cast iron skillet then finished in the oven, for a crunchy golden brown crust on the outside. Served over a ladle of Spanish-inspired pureed red pepper and walnut sauce. | foxeslovelemons.com

Seared Cauliflower Steaks with Red Pepper-Walnut Sauce

Author: Lori Yates
Yield: 2 servings
Prep: 10 minutes
Cook: 17 minutes
Total: 27 minutes
or this simple, Meatless Monday dinner, I seared some thick slices of cauliflower in a cast iron skillet and then finished them in the oven. You basically end up eating the cauliflower steaks with a knife and fork, much like a real steak.
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Ingredients

For the Cauliflower Steaks:

  • 1 head cauliflower
  • 1 tablespoon vegetable oil

For the Red Pepper-Walnut Sauce:

  • 1 jar roasted red peppers, drained (or 1-1/2 roasted red peppers) 12 ounces
  • 1 small garlic clove
  • 1 piece whole wheat bread toasted and torn into pieces
  • 2 tablespoons walnuts
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sherry vinegar
  • Pinch of kosher salt and ground black pepper
  • Chopped fresh chives for garnish

Instructions

Make Cauliflower Steaks:

  • Preheat oven to 400 degrees F. Cut two 1-1/2-inch-thick "steaks" from center of head of cauliflower (reserve ends of cauliflower head for another use). Use vegetable peeler or pairing knife to remove leaves and knobby sections of cauliflower stems.
  • In large cast iron skillet, heat oil over medium-high heat. Add cauliflower steaks and cook 5 minutes or until very brown. Flip cauliflower steaks; cook 2 minutes, then transfer skillet to oven. Bake 10 to 12 minutes or until cauliflower is tender.

Make Red Pepper-Walnut Sauce:

  • Place all ingredients in blender or food processor and blend until smooth.
  • Serve Cauliflower Steaks with Red Pepper-Walnut Sauce, garnished with chives.

Notes

  • Sherry vinegar is expensive, but it lasts forever in your pantry and the complex flavor is well worth the cost!
Calories: 329kcal, Carbohydrates: 29g, Protein: 10g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Sodium: 2478mg, Potassium: 1195mg, Fiber: 9g, Sugar: 6g, Vitamin A: 887IU, Vitamin C: 218mg, Calcium: 169mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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