Cauliflower Steak Over Cauliflower Garlic Puree


This recipe blew me out of the water. It seems too simple to taste this good. For this dish, I sear a slice down the core of a cauliflower head, using the rest of the cauliflower for a simple puree that packs a punch. The puree is cream and flour-free! Serving the steak and puree together brings a host of textures and nuanced flavors to the table.

Cauliflower: is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer, contains high amounts of the anti-inflammatory vitamin K and omega-3 fatty acids, promotes cerebro- and cardiovascular health, contains 3.35 grams of dietary fiber in just one boiled cup, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic avid, proteins, phosphorus and potassium.

Cauliflower Steak over Cauliflower Puree

by Aylin @ GlowKitchen

Keywords: sear bake vegetarian cauliflower garlic avocado mustard

Ingredients (2 servings)

  • 1 cauliflower head
  • 1/2 tbsp butter
  • 1/2 tbsp sea salt
  • 1/4 avocado
  • 1 tbsp butter
  • 1 tsp mustard
  • 1 garlic clove
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp of chopped scallions


Cut the cauliflower head in half and then 2 inches into each of the flattened core sides to create two slabs that whose florets are held together by the sturdiness of the core. In a small saucepan, melt 1/2 tablespoon of butter and sear both sides of the cauliflower steaks until darkened – about 2 minutes each side. Pop the entire saucepan into the oven at 400 degrees Fahrenheit for 10 minutes.



Chop the remainder of the cauliflower into pieces and boil in water with 1/2 tbsp of sea salt. When the cauliflower has softened completely, drain and rinse.


For the puree, process the boiled cauliflower with avocado, mustard, butter, garlic clove and salt until smooth.



Serve the roasted cauliflower steak over the cauliflower cream and garnish with chopped scallions and black pepper.


Cut off the florets and dip into the sauce before taking a bite. The puree is creamy and smooth and has just the right amount of flavor to not overwhelm the subtle flavors of the seared cauliflower.



Bon Appetit!

xo Aylin



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  • KaitlinNoel


  • Eileen

    Double cauliflower? Color me intrigued!

  • Emin Erman

    This is one of the best of its kind I have ever had

  • Diane

    So creative and incredibly delicious!