Cauliflower Steaks with Spiced Corn
© Sabra Krock

Cauliflower Steaks with Spiced Corn

  • ACTIVE: 30 MIN

Eat this cauliflower filet with a steak knife; it's surprisingly hefty.

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  1. 2 large heads of cauliflower, stems lightly trimmed
  2. 2 ears of corn, shucked
  3. 1/4 cup vegetable oil
  4. 1 fresh red chile, seeded and minced
  5. 4 scallions, chopped
  6. 2 teaspoons drained capers
  7. Salt and freshly ground black pepper
  1. Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks." Reserve the remaining cauliflower for another use.
  2. In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.
  3. In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.
  4. In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to a large rimmed baking sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks.
  5. Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake the cauliflower steaks for 25 minutes, until tender and richly browned.