Cauliflower Steaks
These delicious Cauliflower Steaks by Rachel DiNuzio made with algae oil are perfect as a flavorful main or side!
Ingredients
Slice your cauliflower into 2 inch steaks. Add a thin layer of oil to a large dutch oven over medium heat. Add shallots, garlic, and a large pinch of salt and cook until soft and just starting to brown. Add bay leaf, thyme, and white wine. Cook until the wine reduces significantly, a few minutes.
Add your cauliflower steak and pour in enough vegetable stock to come halfway up the sides of the cauliflower, but don't completely submerge them. Bring to a simmer and cover, leaving the lid slightly ajar. Cook for 5-7 minutes per side, flipping halfway through, until the cauliflower is tender but not mushy/falling apart. Remove from the braising liquid and set aside on a plate.
(Optional) Remove the bay leaf, thyme, and garlic cloves and continue cooking the braising liquid until reduced and thick. Use as a sauce if desired.
Pre-heat a large cast iron pan over medium heat until hot. Add a thin layer of oil and then your cauliflower steak. Cook, pressing lightly with your spatula until the cauliflower is well seared, 2-3 minutes per side. Finish with a squeeze of lemon, salt, and pepper.
