Pan-Roasted Cauliflower Steaks with Tomatoes and Capers


Instead of throwing out the head of cauliflowers, slice straight through the stem to create meaty "steaks" to roast or sear.

  • Makes 2 servings.Servings


  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon red chili flakes
  • 1/2 head cauliflower, cut in 1/2-inch-thick slices, leaves reserved
  • Kosher salt
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons capers, drained
  • 1 tablespoon chopped Italian parsley (optional)


1. Heat the olive oil in a large cast-iron frying pan over medium heat. Add the garlic and red chili flakes; swirl until fragrant. Add the cauliflower steaks in a single layer, making sure they are all touching the pan. Season to taste with salt.

2. Cook the steaks without turning until caramelized, about 8 minutes, then flip and cook until browned and tender, another 8 to 10 minutes. During the last few minutes, add the cauliflower leaves, tomatoes, and capers, and cook until the tomatoes and leaves wilt.

More: Learn about root-to-stalk cooking in Humble Root.

Recipe reprinted from Root-to-Stalk Cooking by Tara Duggan.