Prepare to be amazed by a dish that turns the humble cauliflower into a show-stopping masterpiece! This Cauliflower Steaks over Garlicky Edamame Mash is not just a recipe, it's a culinary adventure that will make you fall in love with vegetables all over again. Imagine a perfectly seared, golden-brown cauliflower steak resting on a creamy, garlicky edamame mash that's bursting with flavor – it's a plant-based dish so delicious, even die-hard meat lovers will be asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 large cauliflower
- 1 cup shelled edamame
- 2 cloves garlic
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Prepare the cauliflower by removing outer leaves and trimming the stem. Stand the cauliflower upright and carefully slice two 1-inch thick "steaks" from the center, keeping the core intact to hold the slices together.
- Preheat the oven to 425°F (220°C). Brush both sides of the cauliflower steaks with olive oil, then season generously with salt and pepper.
- Heat a large cast-iron skillet or oven-safe pan over medium-high heat. Sear the cauliflower steaks for 3-4 minutes on each side until golden brown and caramelized.
- Transfer the skillet with cauliflower steaks to the preheated oven and roast for 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
- While the cauliflower is roasting, prepare the edamame mash. Bring a small pot of salted water to a boil and cook the edamame for 3-4 minutes until tender.
- Drain the edamame and transfer to a food processor. Add minced garlic, remaining olive oil, salt, and pepper.
- Pulse the edamame mixture until it reaches a smooth, creamy consistency. If too thick, add a little water or olive oil to achieve desired texture.
- Stir in fresh lemon juice to brighten the edamame mash and adjust seasoning to taste.
- To serve, spread the garlicky edamame mash on plates and carefully place the roasted cauliflower steaks on top.
- Garnish with additional lemon wedges or fresh herbs if desired, and serve immediately while hot.
Tips
- Choose a large, firm cauliflower with a compact head to get the best "steak" slices.
- Use a sharp chef's knife and cut carefully to maintain the core, which helps keep the steak intact.
- Pat the cauliflower dry before oiling to ensure maximum caramelization and crispy edges.
- Don't rush the searing process – those golden-brown edges are packed with flavor!
- If your skillet isn't oven-safe, transfer the steaks to a baking sheet before roasting.
- For extra flavor, try adding herbs like thyme or rosemary to the olive oil before brushing.
- The edamame mash can be made ahead of time and gently reheated before serving.
- Adjust the consistency of the edamame mash with a little water or olive oil as needed.
- Serve immediately to enjoy the contrast between the crispy cauliflower and creamy mash.
- Experiment with garnishes like toasted pine nuts or a sprinkle of smoked paprika for added excitement!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
