Pan-seared Cauliflower Steaks

These Pan-seared Cauliflower Steaks are proof that vegetables can absolutely steal the show. Thick-cut cauliflower gets coated in a smoky, spiced olive oil rub, seared until golden and caramelized, then gently steamed so the inside turns perfectly tender. Finished with a drizzle of harissa-lemon sauce and served over creamy garlic hummus.

No ratings yet

Print Pin

Course: Appetizer, Main Course, Side Dish

Cuisine: Mediterranean

Keyword: cauliflower

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 113kcal

Author: Lola Jay

Ingredients

1 head cauliflower
2 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon vegetable bouillon powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
1 tablespoon harissa
¼ cup water

For Serving

Garlic hummus recipe linked in ingredient list in post
Pomegranate seeds
Fresh parsley chopped

Instructions

Make the Spice Rub

In a small bowl, mix olive oil, smoked paprika, vegetable bouillon, cumin, garlic powder, onion powder, lemon juice, and harissa.
2 tablespoon olive oil, 1 tablespoon smoked paprika, 1 teaspoon vegetable bouillon powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon lemon juice, 1 tablespoon harissa

Prepare the Cauliflower

Remove outer leaves and trim the stem. Slice the cauliflower into thick steaks (about ¾–1 inch thick).
1 head cauliflower

Sear the Cauliflower

Heat a large skillet over medium-high heat.
Add a little olive oil, then place the cauliflower steaks in the pan.
Sear for about 3 minutes per side, until deeply golden.

Steam to Finish

Carefully add ¼ cup water to the pan. Cover with a lid and reduce heat slightly.
¼ cup water
Steam for about 7 minutes, until the cauliflower is tender when pierced with a knife.

Assemble & Serve

Spread garlic hummus onto a serving plate.
Garlic hummus
Place cauliflower steaks on top.
Drizzle with any remaining sauce from the pan.
Finish with pomegranate seeds and fresh parsley.
Pomegranate seeds, Fresh parsley

Notes

Nutrition facts are only estimates.

Storage & Reheating

Refrigerate: Store leftovers up to 3 days.
Reheat: Warm gently in a skillet or oven to maintain texture.
Not freezer-friendly: Cauliflower becomes mushy when frozen.

Nutrition