Cauliflower Steaks And Puree Overhead
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Cauliflower Steaks and Purée with kalamata olive lemon sauce

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Justin McChesney-Wachs


  • 1 large head cauliflower
  • 2 tablespoons canola oil
  • 1/8 cup pine nuts
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1/4 cup kalamata olives sliced
  • chopped parsley

Cauliflower puree

  • 3 cups cauliflower florets leftover from cutting the steaks
  • 1 tablespoon butter
  • 1/4 cup warm milk
  • 1/2 teaspoon kosher salt
  • freshly ground pepper or white pepper


To make the steaks

  • Slice the cauliflower down the center to cut it in half.
  • Cut two equal steaks (one from each half), about 1/2" thick.
  • Pat dry the steak with a paper towel.
  • Heat 2 tablespoons canola oil in a 12" cast iron skillet over medium-high heat until it is about to start smoking.
  • Add the cauliflower steaks and move them around the pan to coat with oil over medium-high heat.
  • Cook until until golden, then flip and reduce heat to medium. Continue cooking until the cauliflower is tender.
  • Season on both sides with kosher salt and freshly ground pepper.
  • Move cauliflower to warm plates.
  • To make the sauce; add the pine nuts to the pan and stir to toast (quickly), then remove the pan from the heat.
  • Whisk in 2 tablespoons butter, 2 tablespoons lemon juice, the kalamata olives and chopped parsley until the butter is melted.
  • Spoon over the cauliflower steaks.
  • Garnish with parsley and a lemon slice.

To make the cauliflower purée

  • While the steaks are cooking; bring steamer to a boil
  • Steam the cauliflower for 10 to 15 minutes, until the cauliflower is tender.
  • Transfer to a blender or food processor with the butter, warm milk, salt and freshly ground pepper.
  • Blend until smooth, but so it still has some texture.
  • Set aside and keep warm.