Gordon Ramsay makes a Cauliflower Steak?!?

Ingredients

• 1 large head Cauliflower (center cut about 1‑inch thick for the steak; remaining florets saved for other uses)
• 2 tablespoons Olive Oil (extra‑virgin, for searing and salsa verde)
• 2 tablespoons Unsalted Butter (cut into cubes, added for glaze)
• 1 teaspoon Salt (preferably kosher or sea salt)
• ½ teaspoon Cracked Black Pepper (freshly cracked)
• 2 pieces Garlic Cloves (crushed, skin left on)
• 1 whole Lemon (zest optional, juice used for glaze and salsa)
• 1 teaspoon Caraway Seeds (toasted in pan)
• 2 tablespoons Almonds, sliced (toasted and added to salsa verde)
• 2 small Shallots (finely chopped, not too fine)
• 2 tablespoons Fresh Parsley (roughly torn)
• 2 tablespoons Fresh Dill (roughly torn)
• 2 tablespoons Fresh Mint (roughly torn)
• 1 tablespoon Dijon Mustard (smooth)
• 1 tablespoon Brown Sugar (adds subtle sweetness)
• 2 teaspoons Red Wine Vinegar (provides acidity)
• ¼ cup Vegetable Stock or Water (helps steam cauliflower during simmer)

Instructions

1. Cut the cauliflower steak

   Place the cauliflower on a cutting board, trim the leaves, then slice a central piece about 1‑inch thick, keeping the core intact. Set the steak aside and reserve the remaining florets for other uses.

   Time: PT3M

2. Season the steak

   Pat the cauliflower steak dry, then drizzle with 1 tbsp olive oil and sprinkle evenly with salt and cracked black pepper.

   Time: PT2M

3. Sear the cauliflower

   Heat the large skillet over medium‑high heat, add the remaining 1 tbsp olive oil. When shimmering, place the steak in the pan, press gently, and sear 2‑3 minutes per side until golden brown.

   Time: PT6M

   Temperature: medium‑high

4. Add aromatics and deglaze

   Add crushed garlic, a pinch of caraway seeds, and a knob of butter to the pan. Stir briefly until fragrant (about 30 seconds), then splash in the lemon juice and pour in the stock or water. Reduce heat to low, cover, and simmer for 7 minutes.

   Time: PT7M

   Temperature: low

5. Toast nuts and seeds

   While the steak simmers, in a dry second pan toast the sliced almonds and remaining caraway seeds over medium heat until lightly browned and aromatic, about 2 minutes. Transfer to a small bowl.

   Time: PT2M

   Temperature: medium

6. Prepare salsa verde

   Finely chop shallots, parsley, dill, and mint (just enough to keep some texture). In the small mixing bowl combine the herbs, shallots, toasted almonds, toasted caraway seeds, Dijon mustard, brown sugar, red wine vinegar, and 1 tbsp olive oil. Season with salt and pepper, then stir until a thick, chunky sauce forms.

   Time: PT5M

7. Glaze the steak

   Remove the lid from the skillet. Increase heat to medium‑high, add an extra knob of butter and a drizzle of olive oil. Tilt the pan and spoon the bubbling liquid over the steak repeatedly for 2‑3 minutes, allowing it to caramelize and develop a glossy sheen.

   Time: PT3M

   Temperature: medium‑high

8. Finish and plate

   Squeeze fresh lemon juice over the steak, give a final sprinkle of salt and cracked pepper. Transfer the steak to a serving plate, spoon generous dollops of salsa verde over the top, and scatter any remaining toasted nuts.

   Time: PT2M

9. Rest and serve

   Allow the steak to rest for 2 minutes so the juices redistribute, then slice and serve immediately with extra salsa verde on the side.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

20 g

Fat

20 g

Fiber

8 g