65min 4 ppl
Roasted Cauliflower Steaks with Herbes de Provence
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 7 steps
Medium: 31–60 min or 7–12 steps
210 kcalper person
Protein 6g
Carbs 14g
Fats 15g
About this dish
Roasted as whole steaks rather than florets, this cauliflower develops a deep mahogany crust through extended high heat — the caramelisation that most home cooks cut short is precisely what transforms a bland brassica into something worth savouring.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflowerouter leaves removed, stem trimmed flat2 large heads
- Garlic clovesminced4 cloves
- Lemonzested and halved1 whole
- Flat-leaf parsleyleaves picked and roughly chopped15 g
- Fresh thymeleaves stripped10 g
Tins & Jars
- Capersroughly chopped1 tbsp
Spices & Seasonings
- Herbes de Provencedried thyme, rosemary, savory, oregano, lavender blend2 tsp
- Fleur de selor coarse sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
- Sweet smoked paprika0.5 tsp
Oils & Condiments
- Extra-virgin olive oildivided, plus extra to finish80 ml
Utensils
- Cast-iron skillet
- Small pan
Method
1
Heat the oven to 230°C (210°C fan). Slice each cauliflower head from top through stem into two 3cm-thick steaks, reserving any loose florets. Mince the garlic, chop the capers, zest the lemon, and pick the parsley and thyme leaves.
Approx. 0 minutes
2
Combine 60ml of the olive oil with the herbes de Provence, smoked paprika, salt, and black pepper in a small bowl, then brush the mixture generously over both flat sides and all edges of each cauliflower steak and the loose florets.
Approx. 0 minutes
3
Heat a large ovenproof cast-iron skillet or heavy baking sheet on the hob over high heat until smoking. Sear the cauliflower steaks undisturbed for 3 minutes until a deep golden crust forms on the underside.
Approx. 3 minutes
4
Flip the steaks carefully and transfer the pan to the hot oven. Roast for 30 minutes until the steaks are tender all the way through when pierced with a knife and the surface is deeply caramelised and charred at the edges.
Approx. 30 minutes
5
While the cauliflower roasts, warm the remaining 20ml olive oil in a small pan over low heat for 1 minute, add the minced garlic, and cook for 2 minutes until fragrant and just golden — do not let it brown further.
Approx. 3 minutes
6
Remove the cauliflower from the oven and immediately squeeze half the lemon over the steaks. Spoon the warm garlic oil over each steak, then scatter the capers, lemon zest, chopped parsley, and fresh thyme across the top.
Approx. 0 minutes
7
Finish with a drizzle of raw extra-virgin olive oil and a pinch of fleur de sel. Serve with the remaining lemon half cut into wedges alongside.
Approx. 0 minutes
