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Pan-seared cauliflower steaks on hummus, garnished with pomegranate seeds and parsley, served on a black plate.

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.
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Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: cauliflower
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 113kcal
Author: Lola Jay

Ingredients

  • 1 head cauliflower
  • 2 tablespoon olive oil extra virgin
  • 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
US Customary - Metric

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

Video

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

Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 97mg | Potassium: 510mg | Fiber: 4g | Sugar: 4g | Vitamin A: 894IU | Vitamin C: 72mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @lolajay_yum