Lightly charred, crispy on the outside, and tender on the inside, this Cauliflower Steak recipe always makes an impression. Seared and then roasted for the best texture, it is served on top of a creamy tahini yogurt sauce and drizzled with warm almond-smoked paprika butter. So easy, yet so delicious!
Why you should try this recipe
- Flavor extraction – this cauliflower steak is first seared to extract the flavors by creating a lightly charred and golden crust. Roasting it to finish cooking ensures the heart is well-cooked and super tender.
- Layers of flavors – Imagine the satisfying sizzle of cauliflower steak paired with creamy tahini yogurt sauce, topped with a drizzle of almond paprika butter. It’s a flavor adventure you won’t want to miss!
- A recipe for any occasion – Looking for an easy weeknight dinner? Serve this cauliflower steak with Carrot And Red Lentil Soup or fluffy Coconut Rice! This recipe is also amazing for special occasions, paired with indulgent Pommes Anna (and Dark Chocolate Lava Cakes if you wish to indulge in a delicious dessert!)
Unlock 5 secrets to making vegetarian cooking a breeze – FREE!
Sign up for my email series, Ninon’s SecretS: Vegetarian Cooking Made Easy and transform your cooking today!
The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Cauliflower – with a dense structure and subtle sweetness and nuttiness, it keeps its shape through searing and roasting.
- Smoked paprika – smoky, slightly sweet, and the perfect seasoning to elevate this dish. It is used both for searing the cauliflower and in the slivered almonds and butter sauce.
- Unsalted butter – for a rich taste and deeper flavors.
- Extra-virgin olive oil – adding olive oil when melting butter prevents the butter from burning.
- Greek yogurt – for a tangy, creamy addition to this dish. Full-fat Greek yogurt yields the best results here.
- Tahini – adds earthiness and a touch of bitterness that complements Greek yogurt to create a delicious sauce.
- Garlic – adds a kick to the yogurt sauce and brings out the cauliflower.
- Lemon zest – for a zippy, refreshing note.
- Flaked almonds – bring crunch and delicious nuttiness.
- Salt and pepper – to season.
How to cut cauliflower steaks?
- Place the cauliflower on your cutting board with the stem pointing upwards.
- Use a sharp chef’s knife to carefully cut the cauliflower in half, right through the middle of the stem.
- Take one of the halves of cauliflower and, holding it steady, slice downwards vertically, about ½ inch (1 cm) from the initial cut.
- Repeat the slicing process with the other half of the cauliflower.
- Keep the cauliflower florets for another recipe, such as soup or purée, and set the cauliflower steaks aside.
Notes: The stem of the cauliflower provides support for the slices, helping them hold their shape. By positioning the cauliflower with the stem facing upwards, you can make sure that each slice is anchored by a piece of stem, ensuring better stability.
How to make cauliflower steaks with yogurt sauce?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Prepare the cauliflower.
- Preheat the oven to 400°F (200°C).
- Rinse, dry, and trim the cauliflower stem (you can leave some leaves intact if they are fresh and perky).
- Cut the cauliflower steaks following the step-by-step instructions above.
Sear the cauliflower.
- In a large pan, add 2 tablespoons of olive oil, 2 tablespoons of unsalted butter, and 1 teaspoon of smoked paprika. Melt over medium-high heat and stir until combined.
- Add the cauliflower steaks and sear for 5 minutes on each side, until caramelized and golden brown around the edges.
Note: Gently press down the cauliflower steaks to sear them evenly.
Roast the cauliflower steak.
- Transfer the seared steaks to a sheet pan, and sprinkle with flaky sea salt.
- Roast for 20 minutes, or until tender at heart.
Note: To check the doneness of the steaks, pierce the core part with the blade of a knife. If the inserted blade meets no resistance, your steak is done!
Meanwhile, prepare the yogurt sauce.
- In a small bowl, add Greek yogurt, tahini, garlic, lemon zest, salt and pepper.
- Mix until well combined. Set aside.
Five minutes before the cauliflower steaks are done, make the almond paprika butter.
- In a small pan, add butter and melt over medium heat.
- Add flaked almonds and cook for 3 minutes, or until the almonds are lightly golden. The mixture will get foamy, this is normal.
- Add smoked paprika and cook for 30 seconds. This is ready.
Assemble the dish.
- Divide and spread the yogurt sauce onto plates or shallow bowls. Transfer the cauliflower steaks on top, then drizzle with the warm flaked almond-paprika butter.
- Garnish with chopped parsley and optional chopped green onions. Enjoy with a glass of Sauvignon Blanc!
Nim Keys – Useful Tips
- Pat the cauliflower dry after washing it – the extra moisture will prevent the steaks from browning (and instead create a steamy environment we do not want here).
- Try to slice the steaks to the same thickness (1-inch (2.5 cm)) – it will ease the cooking process as the steaks will cook at the same pace.
- Sear the steaks until golden brown – the extra caramelization from the searing gives this dish its depth of flavor. Gently press down with a spatula to ensure even caramelization.
- Prevent food waste by keeping the cauliflower florets for another recipe, such as mashed cauliflower or soup.
Wine Pairing🍷
SAUVIGNON BLANC
Pronounced “Saw-vin-yon blæŋ”
Its crisp acidity will help cut through the bitterness of cauliflower and tahini while matching the tang of lemon zest and yogurt. Its herbal flavors will bring out the nuttiness of both cauliflower and almonds nicely.
WINE APPELLATION SUGGESTIONS
Recipe FAQs
Cauliflower steak and yogurt sauce can be stored separately in airtight containers and kept in the fridge for 3 days.
The cauliflower steaks can sliced up to 2 days before cooking it, and stored in the fridge in an airtight container. The yogurt sauce can be made the day before, and I recommend making the almond paprika butter just before cooking for the best flavors.
Easy! To check the doneness of the steaks, pierce the core part with the blade of a knife. If the inserted blade meets no resistance, your steak is done!
Other Vegetarian Dinner Recipes
Cauliflower Steak With Yogurt Sauce
PRINT SAVEINGREDIENTS
For the cauliflower steak
- 1 medium head cauliflower
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (30 g) unsalted butter
- 2 teaspoons smoked paprika
- ¼ teaspoon flaky sea salt
For the tahini-yogurt sauce
- ¾ cup (190 g) Greek yogurt
- 2 tablespoons (30 g) tahini
- 1 small clove garlic grated
- ½ tablespoon lemon zest (the zest of half a lemon)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
For the almond-smoked paprika butter
- 3 tablespoons (40 g) unsalted butter
- ¼ cup (20 g) flaked almonds
- 1 teaspoon smoked paprika
To garnish
- flat leaf parsley chopped
- chopped scallions (optional)
INSTRUCTIONS
Prepare the cauliflower.
- Preheat the oven to 400°F (200°C).
- Rinse, dry, and trim the cauliflower stem.
- Cut the cauliflower into 1-inch (2.5cm) steaks following the step-by-step instructions above in this post.
Sear the cauliflower.
- In a large pan, add olive oil, unsalted butter, and smoked paprika. Melt over medium-high heat and stir to combine.
- Add the cauliflower steaks and sear for 5 minutes on each side, until caramelized and golden brown around the edges.
Roast the cauliflower steak.
- Transfer the seared steaks to a sheet pan, and sprinkle with flaky sea salt.
- Roast for 20 minutes, or until tender at heart.
Meanwhile, prepare the yogurt sauce.
- In a small bowl, add Greek yogurt, tahini, garlic, lemon zest, salt and pepper.
- Mix until well combined. Set aside.
Five minutes before the cauliflower steaks are done, make the almond-paprika butter.
- In a small pan, add butter and melt over medium heat.
- Add flaked almonds and cook for 3 minutes, or until the almonds are lightly golden. (This is normal if the mixture gets foamy).
- Add smoked paprika and cook for 30 seconds. This is ready.
Assemble the dish.
- Divide and spread the yogurt sauce onto plates or shallow bowls. Transfer the cauliflower steaks on top, then drizzle with the warm flaked almond-paprika butter.
- Garnish with chopped parsley and optional chopped green onions. Enjoy with a glass of Sauvignon Blanc!
NOTES
- Pat the cauliflower dry after washing it – the extra moisture will prevent the steaks from browning (and instead create a steamy environment we do not want here).
- Try to slice the steaks to the same thickness (1-inch (2.5 cm)) – it will ease the cooking process as the steaks will cook at the same pace.
- Sear the steaks until golden brown – the extra caramelization from the searing gives this dish its depth of flavor. Gently press down with a spatula to ensure even caramelization.
- Prevent food waste by keeping the cauliflower florets for another recipe, such as mashed cauliflower or soup.
This recipe turned out great! The smoky butter and creamy yogurt were a perfect match. Thanks for sharing!
I’m so happy so hear this recipe was a hit! Thank you for the lovely comment, Charlotte 🙂