Cauliflower Steak and Onions

(Bon Appetite /February 2013 and


  • 1 large head of cauliflower sliced crosswise into 1" slices
  • 1 sweet Valadia or Tx. 1015 onion sliced into slivers
  • 4 sprigs thyme
  • 4 unpeeled cloves of garlic
  • Kosher salt
  • 1/4 c. freshly cracked peppercorns crushed
  • 3 Tbsp. olive oil
  • 1 Tbsp. butter
  • 2 Tbsp. Brandy or cognac
  • 3/4 c. vegetable broth or other broth
  • 1/3 c. parmesan cheese


  1. Heat oven to 425°
  2. Cut 1 head cauliflower into 1" slices Brush the cauliflower slices lightly with one tablespoons of the oil.
  3. Dredge the cauliflower in crushed peppercorns to coat both sides.
  4. Heat the remaining oil and butter in an oven proof skillet over medium heat. Add the cauliflower to the heated oil/butter along with the onion and garlic and let cook on one side of the cauliflower for about 2 minutes.
  5. Place the skillet in the oven and cook for 10 minutes, carefully turn the cauliflower top with the parmesan cheese and cook another 10 minutes.
  6. Remove the skillet from the oven, take the cauliflower, onions and garlic out and set aside on plate (some of the peppercorns may come off, but that's ok).
  7. Return the skillet to the stove-top over medium heat. Add the brandy to the pan being careful because it will flame up. Once flames are gone, stir in broth and season with a pinch of salt. Cook to reduce to about half. Stir in 1/2-1 tablespoon of butter to finish the sauce.

Recipe Notes

Notes: This is a cool looking cauliflower dish because it looks like a big floret. Only problem is you only really get 2 (3 most) of the slices of cauliflower so you end up with a lot of stuff left over that you can't cut in steaks.  I would suggest instead of cutting into "steaks" cut into large florets and then you can make use of the whole head of cauliflower. Just brown the cauliflower florets with the onions and I would add 2-3 tablespoons of crushed peppercorns to the skillet and then follow the other directions above.