Cauliflower Steaks With Tarragon Cream

Cauliflower Steaks With Tarragon Cream
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Set the steamer aside and fire up the cast-iron skillet…you'll never look at cauliflower the same after you do! Cauliflower is versatile: sautéed, pureed, fried – it's all good. This fall, apply a different cooking method and see where cauliflower takes you – including all the way to a fire-roasted cauliflower steak with cream sauce!


  • 2 large heads cauliflower
  • 2 Tbsp. olive oil, plus more for brushing
  • Kosher salt
  • Freshly ground black pepper
  • ¾ cup whipping cream
  • 3 Tbsp. fresh tarragon, finely chopped
  • 1 Tbsp. Parmesan, grated
  • Lemon juice, to taste


  1. Heat the oven to 400° F. Set a cauliflower stem-side down on a towel on your work surface; the towel will keep the cauliflower steady.
  2. Slice two ¾"-thick slices from the center of each cauliflower; slice down though the cauliflower vertically, from top to bottom. Reserve the leftover cauliflower.
  3. Brush the cauliflower steaks with olive oil, and season them to taste with kosher salt and freshly ground black pepper.
  4. Heat 1 tablespoon of olive oil in a large skillet. Sear two of the steaks to golden brown and transfer them to a sheet pan lined with aluminum foil. Sear the remaining two steaks and place them on the sheet pan. Place the steaks in the oven.
  5. Roast the cauliflower steaks until tender, about 10 minutes. While the steaks cook, heat the cream, tarragon and Parmesan in a saucepan over low heat.
  6. Take the steaks out of the oven. Add lemon juice, kosher salt and freshly ground black pepper to the cream sauce to taste. Serve, and refrigerate any leftovers.
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