Cauliflower Steaks with Garlic Yogurt

Name: Cauliflower Steaks with Garlic Yogurt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 large cauliflower; Extra-virgin olive oil; Sea salt; Freshly ground black pepper; Greek yogurt for the garlic yogurt; Garlic for the garlic yogurt; Fresh lemon juice for the garlic yogurt; Extra-virgin olive oil for the garlic yogurt; Sea salt for the garlic yogurt; Fresh herbs for serving; Toasted nuts or seeds for serving; Red pepper flakes for serving; Lemon wedges for serving

Thick roasted cauliflower steaks over cool garlicky yogurt, finished with herbs and something crunchy — one vegetable, treated like a real dinner.

DifficultyMediumTotal time45 minServes4

♡ Save Create account

Overview

Prep10 min

Cook35 min

Total45 min

Servings4

DifficultyMedium

Equipment

Sheet pan
Small bowl
Serving plates

Method

Preheat the oven

Preheat the oven to a high roasting temperature.

Trim the cauliflower

Remove the outer cauliflower leaves while keeping the core intact.

Slice into steaks

Slice through the center into thick "steaks."

Season

Brush generously with olive oil and season with salt and pepper.

Roast

Roast until deeply browned on the outside and tender in the center, flipping carefully as needed.

Mix the garlic yogurt

Mix Greek yogurt with grated garlic, lemon juice, olive oil, and salt.

Spread the yogurt

Spread the garlic yogurt onto serving plates.

Add the steaks

Place the hot cauliflower steaks over the yogurt.

Finish

Finish with herbs, nuts or seeds, red pepper flakes, and lemon.

✦

Tips

NoteKeep the core intact while slicing. It's the little piece of architecture holding your cauliflower steak together.

NoteThe loose florets that fall off aren't a problem either — roast them alongside the steaks and consider them cook's snacks.

✦

Nutrition

AllergensDairy; Tree Nuts if using nuts

✦

Storage

RefrigeratorUp to 3 days; the yogurt is best mixed fresh, so store it separately if you can.

Frequently asked

What temperature should I roast at?+

A hot oven, around 425°F, gives the best browning on the outside while the center turns tender.

Can I make it vegan?+

Yes — a thick plant yogurt works well in place of the Greek yogurt.

Reader Notes

Little thoughts from readers

A small corner for words, memories and gentle feelings.

No notes yet. Leave the first little message.

Leave a little note

Tell June what this page made you feel.