French · Dinner
Grilled Cauliflower Steak with Herb Butter
A thick-cut cauliflower steak seared until golden then oven-roasted until tender. Topped with compound herb butter infused with garlic, parsley, and thyme, finished with grated parmesan and served with lemon for brightness.
$4
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
278Calories
7.2gProtein
22.1gFat
14.2gCarbs
4.2gSugar
5.4gFiber
378mgSodium
48mgChol
9.7gSat Fat
705mgPotassium
135mgCalcium
1.3mgIron
0.1mcgVitamin B12
92mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice the cauliflower head lengthwise through the center to yield one 170g steak about 1.25 inches thick; pat dry.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Season the steak with salt and pepper; sear 3 minutes per side until deep golden-brown patches form.
3
Roast
Transfer the skillet to a 425°F oven and roast 15 to 18 minutes until a knife slides through the core with no resistance.
4
Plate
Mash softened butter with minced garlic, chopped parsley, and thyme leaves. Spread herb butter over the hot steak, scatter parmesan on top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g, one thick center-cut slice cauliflower
- 3 tbsp42g butter
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp thyme-fresh
- 2 tbsp14g parmesan
- 2 tbsp2 tbsp olive oil
- 11 lemon, cut into wedge
- salt, to taste
- black pepper, to taste
