Michael Symon shares how to make cauliflower steaks l GMA

Ingredients

• 1 head Cauliflower (large, trimmed of leaves and core, cut into 2‑inch steaks)
• 4 tbsp Olive Oil (extra‑virgin, divided (2 tbsp for roasting, 2 tbsp for chimichurri))
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 1 tsp Kosher Salt
• 1 tsp White Sugar
• to taste Freshly Ground Black Pepper
• 1 Orange (juiced and zested)
• 1/4 cup Water
• 2 tbsp Golden Raisins
• 1 clove Garlic (minced)
• 1/4 tsp Crushed Chili Flakes
• 1/4 cup Flat‑Leaf Parsley (chopped)
• 1/4 cup Fresh Mint (chopped)
• 1/4 cup Pistachios (toasted and roughly chopped)
• 1 tbsp Capers (rinsed)
• 1 tsp Sherry Vinegar (a splash)
• 2 tbsp Sliced Almonds (toasted for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the cauliflower.

   Time: PT5M

   Temperature: 400°F

2. Prepare Cauliflower Steaks

   Remove the outer leaves and core of the cauliflower head. Slice the head into 2‑inch thick "steaks"—you should get about two steaks per head. Set any loose florets aside for the raw salad.

   Time: PT10M

3. Season the Steaks

   Place the cauliflower steaks on a plate. Drizzle with 2 tbsp olive oil and sprinkle evenly with smoked paprika, ground cumin, kosher salt, white sugar, and freshly ground black pepper. Rub the seasoning into both sides.

   Time: PT5M

4. Sear the Steaks

   Heat the cast‑iron skillet over medium‑high heat. Add a thin layer of olive oil and place the seasoned steaks in the pan. Sear for 4‑5 minutes per side, until a deep golden‑brown crust forms.

   Time: PT10M

5. Finish Roasting

   Transfer the skillet (or move the steaks to a baking sheet) into the preheated oven. Roast for 15 minutes, turning once halfway through, until the cauliflower is tender and caramelized.

   Time: PT15M

   Temperature: 400°F

6. Make Orange Chimichurri Dressing

   While the cauliflower roasts, zest the orange and then juice it. In a mixing bowl combine orange juice, orange zest, 1/4 cup water, golden raisins, minced garlic, chili flakes, a pinch of cumin (optional), chopped parsley, chopped mint, toasted pistachios, rinsed capers, 2 tbsp olive oil, sherry vinegar, and cracked black pepper. Stir until well blended.

   Time: PT10M

7. Toss Raw Cauliflower Salad

   Place the reserved raw cauliflower florets in a separate bowl. Drizzle with half of the orange chimichurri and toss gently to coat. The raw pieces will soften slightly from the dressing.

   Time: PT5M

8. Plate and Garnish

   Arrange the roasted cauliflower steaks on a serving platter. Spoon the remaining chimichurri over the hot steaks, then top with the dressed raw cauliflower salad. Finish with toasted sliced almonds for crunch.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

22 g

Fat

15 g

Fiber

8 g