Michael Symon shares how to make cauliflower steaks l Gma

Michael Symon shares how to make cauliflower steaks l GMA is a medium American recipe that serves 4. 250 calories per serving. Recipe by Good Morning America on YouTube.

Prep: 20 min | Cook: 30 min | Total: 1 hr

Cost: $7.37 total, $1.84 per serving

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

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
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
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
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
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
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
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
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

Dietary info: Vegetarian, Vegan, Gluten‑Free

Allergens: Tree nuts

Ingredient Substitutions

Instead of Olive Oil: Avocado oil, Grapeseed oil
Instead of Smoked Paprika: Regular paprika, Chipotle powder
Instead of Ground Cumin: Coriander, Garam masala
Instead of Kosher Salt: Sea salt, Table salt (use less)
Instead of White Sugar: Honey, Maple syrup (reduce liquid)
Instead of Orange: Blood orange, tangerine
Instead of Golden Raisins: Dried cranberries, Currants
Instead of Garlic: Garlic powder (1/4 tsp)
Instead of Crushed Chili Flakes: Paprika, Cayenne pepper (pinch)
Instead of Flat‑Leaf Parsley: Cilantro, Italian parsley
Instead of Fresh Mint: Basil, Thai basil
Instead of Pistachios: Almonds, Walnuts
Instead of Capers: Olives (chopped)
Instead of Sherry Vinegar: Red wine vinegar, Apple cider vinegar
Instead of Sliced Almonds: Pine nuts, Sunflower seeds

Equipment Needed

Cast‑Iron Skillet
Oven
Baking Sheet (optional)
Mixing Bowl
Small Saucepan (optional)
Chef’s Knife
Cutting Board
Microplane Zester (optional)
Measuring Cups and Spoons
Tongs
Serving Platter (optional)

Critical Steps — Do Not Skip

Searing the cauliflower steaks to develop a deep caramelized crust.
Roasting at the correct temperature (400°F) for the right amount of time to keep the interior tender.
Balancing the orange chimichurri dressing – enough acidity and sweetness without overwhelming the cauliflower.

Chef Tips from the Video

Toast the pistachios and sliced almonds in a dry skillet for 2‑3 minutes until fragrant for extra crunch.
For an extra smoky flavor, add a pinch of smoked sea salt to the seasoning blend.
If you prefer a spicier kick, increase the chili flakes or add a dash of hot sauce to the chimichurri.

Troubleshooting

Cauliflower steaks are soggy and not caramelized.

Make sure the skillet is hot before adding the steaks and avoid crowding the pan. Pat the cauliflower dry after seasoning and sear each side for at least 4 minutes.

Dressing is too watery.

Add a few more raisins or a splash of extra olive oil to thicken, and let the dressing sit for 5 minutes to allow the flavors to meld.

Raw cauliflower salad remains crunchy and raw.

Toss the florets with a little extra dressing and let them sit for 10‑15 minutes before serving; the acidity will soften them.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat roasted steaks gently in a skillet.

Freezer: Not recommended for the raw cauliflower salad; roasted steaks can be frozen for up to 1 month and reheated in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

Roast the cauliflower steaks up to a day ahead; reheat in a 350°F oven for 10 minutes.
Prepare the orange chimichurri dressing 12 hours ahead and store in the refrigerator; bring to room temperature before using.

Frequently Asked Questions

What is the cultural significance and history of roasted cauliflower with orange chimichurri in American barbecue cuisine?

While cauliflower is not a traditional barbecue staple, the rise of plant‑based cooking in the United States has turned hearty vegetables like cauliflower into meat‑like centerpieces. Chef Michael Symon adapted a dish from Cleveland’s Zoo restaurant, showcasing how modern American chefs reinterpret classic grill flavors with vegetables.

What are the traditional regional variations of cauliflower steak dishes in American cuisine?

In the Midwest, cauliflower steaks are often seasoned with smoked paprika and served with creamy sauces. On the West Coast, they may be marinated in Asian‑inspired sauces like soy‑ginger. The GMA version adds an orange chimichurri, blending citrus brightness with classic grill spices.

How is roasted cauliflower with orange chimichurri traditionally served in Cleveland, Ohio?

At Zoo in Cleveland, the cauliflower steak is presented on a rustic wooden board, drizzled with a vibrant orange‑based chimichurri, and garnished with toasted nuts and raisins. It is often paired with grilled chicken or served as a standalone entrée for vegetarians.

What occasions or celebrations is roasted cauliflower with orange chimichurri traditionally associated with in American barbecue culture?

This dish has become popular for summer backyard barbecues, Fourth of July gatherings, and casual weekend cookouts where hosts want a flavorful vegetarian option that still feels grill‑centric.

What makes roasted cauliflower with orange chimichurri special or unique in American cuisine?

The combination of caramelized cauliflower “steaks” with a bright, citrus‑forward chimichurri creates a balance of smoky, sweet, and tangy flavors that mimic the depth of grilled meat, making it a standout vegetarian main in a meat‑heavy barbecue setting.

What are the most common mistakes to avoid when making roasted cauliflower with orange chimichurri?

Common errors include overcrowding the pan during searing, which prevents caramelization, under‑seasoning the cauliflower, and making the chimichurri too thin. Follow the critical steps: sear each side fully, roast at 400°F, and let the dressing rest to thicken.

Why does this recipe use a sear‑then‑roast method instead of grilling the cauliflower directly?

Searing creates a deep Maillard crust that a grill may not achieve evenly on a rainy day, while finishing in the oven ensures uniform tenderness. This two‑step method replicates grill flavor indoors and works even when the weather forces you inside.

Can I make roasted cauliflower with orange chimichurri ahead of time and how should I store it?

Yes. Roast the cauliflower steaks up to 24 hours ahead and store in an airtight container in the refrigerator. Keep the chimichurri dressing separate; combine just before serving. Reheat the steaks gently in a 350°F oven for 10 minutes.

What texture and appearance should I look for when the cauliflower steaks are done?

The steaks should have a deep golden‑brown crust with visible caramelized edges, and the interior should be fork‑tender but not mushy. A slight char on the edges indicates proper searing.

What does the YouTube channel Good Morning America specialize in?

The YouTube channel Good Morning America delivers daily news, lifestyle, and cooking segments, featuring quick‑turn recipes, seasonal cooking tips, and collaborations with celebrity chefs like Michael Symon.

How does the YouTube channel Good Morning America’s approach to American barbecue cooking differ from other cooking channels?

Good Morning America focuses on accessible, home‑friendly adaptations of restaurant dishes, often demonstrating how to pivot outdoor grilling recipes for indoor kitchens, as seen with Michael Symon’s cauliflower steak made in a cast‑iron skillet and oven.

Last updated: September 3, 2026

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