Cauliflower Steaks with Pine Nut Dressing
Author: Georgia Pellegrini
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
  • 2 large heads of cauliflower (bonus if you have the purple, green, or yellow variety)
  • 1 Tbs. kosher salt
  • ¼ cup pine nuts
  • ¹⁄8 cup golden raisins
  • ¼ cup finely chopped parsley leaves
  • ¼ cup extra virgin olive oil
  • 4 Tbs. fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 Tbs. unsalted butter
  1. Preheat the oven to 350°F.
  2. With a large chef’s knife, cut the cauliflower from top to bottom through the largest part of the head, into cross sections about 1½ inches thick. Depending on the size of the cauliflower you should get at least 2 per head.
  3. Set the remaining scraps aside and place the 4 cauliflower steaks in one large baking dish, or two medium baking dishes. Pour water into the dish to reach a height of about ½ inch. Sprinkle the steaks with the salt and cover the dish tightly with foil. Place it in the oven for 20-25 minutes or until the cauliflower is tender when pierced with a knife.
  4. Remove the dish from the oven and, using a spatula, carefully transfer the steaks to a plate. Let cool slightly while you make the dressing.
  5. In a small bowl, combine the pine nuts, raisins, parsley, olive oil, and lemon juice. Season with salt and pepper and set aside to marinate.
  6. To serve the cauliflower steaks, melt the butter in a large sauté pan over medium heat. Brown the cauliflower in the butter, about 3 minutes per side, until browned like a steak. Remove to a serving dish and drizzle with the dressing.
This is an unexpected way to serve cauliflower and it is especially beautiful to look at on the plate, a reminder that, as Grandma Pellegrini taught me, presentation is equally as important as taste. When served with this tangy and nutty dressing, cauliflower doesn’t just look exciting, it tastes exciting as well.
Recipe by Raisin & Fig at