Grilled Cauliflower Steaks
Simple and substantial, this elegant dish is perfect as a vegetarian main course or as a side for any meal. We’ve treated the cauliflower as though it were a thick cut of meat or fish—searing it and then finishing it in the oven. Once you’ve tasted roasted cauliflower, you may never go back to boiling it. Serve it right out of the oven or use the sauce below to create an Asian-flavored pairing to serve with rice. Save any extra florets for crudités.
SERVES 4
1 large head yellow, purple, or white cauliflower
2 tablespoons extra-virgin olive oil or grapeseed oil
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
Sauce
2 tablespoons rice vinegar
1 tablespoon sherry
½ teaspoon toasted sesame oil
½ teaspoon soy sauce
¼ teaspoon grated fresh ginger
Pinch red pepper flakes
3 tablespoons chives cut into ¼-inch lengths, for garnish
Preheat the oven to 400°F.
Remove the leaves and trim the stem end of the cauliflower. Place the cauliflower stem side down on a work surface and, using a sharp knife, halve the cauliflower, cutting through the stem end. Cut two or three 1-inch steaks from each half.
Heat a large grill pan over medium-high heat for 5 minutes. Brush it with 1 tablespoon of the olive oil. (If you don’t have a large grill pan, grill the cauliflower in batches, using a portion of the oil for each batch.) While the pan is heating, combine the remaining 1 tablespoon olive oil with the sesame oil in a small bowl and brush on the cauliflower steaks. Season with salt and pepper.
Place the slices carefully on the grill pan and sear until browned, turning once with a large spatula, 3 to 5 minutes per side. Place the steaks on a large rimmed baking sheet, transfer to the oven, and bake until the steaks are tender, about 15 minutes.
Meanwhile, to make the sauce, combine the vinegar, sherry, sesame oil, soy sauce, ginger, and pepper flakes in a small bowl.
To serve, transfer the steaks to plates and sprinkle with the chives. Pass the sauce separately for spooning over the steaks.