Spring evenings in the Cotswolds have a gentle hush to them—the sky softens to pastel pink, and the air carries the faint scent of fresh blossoms. I was standing in the kitchen, slicing a thick, snowy head of cauliflower into steaks, when my daughter climbed up beside me. “What’s for dinner, Mummy?” she asked, leaning in as the cauliflower released that comforting, earthy aroma. In that moment, everything felt right: the warm kitchen light, the rhythm of slicing, and our hopeful chatter about school projects and weekend plans.

I’ve always loved cauliflower—simple, humble, but so full of potential. Growing up, my family would bake it until the edges turned golden and crunchy, then smother it in cheese sauce as an indulgent Sunday treat. Now, I wanted to show my own girls a new version: cauliflower steaks. Thick-cut, charred just right, drizzled with a tangy herby lemon butter that adds brightness and a little sparkle to every forkful.

Cauliflower steaks are easy enough for a cozy weeknight, yet elegant enough for a spring dinner party. They dive into the heart of what I love about cooking: making something comforting feel special. And as I brushed that buttery glaze over the warm florets, I felt content—proud that this simple vegetable could bring joy around our family table.

Cauliflower Steaks with Herby Lemon Butter - Cauliflower Steaks

Short Description

Roasted cauliflower steaks brushed with a lemon-herb butter. A simple yet elegant vegetarian main or side dish—flavorful, fragrant, and perfect for weeknight dinners or spring gatherings.

Ingredients You’ll Need

For the Cauliflower Steaks

1 large cauliflower (center-out steaks)
2 Tbsp olive oil
Pinch of salt and pepper

For the Herby Lemon Butter

4 Tbsp unsalted butter (softened)
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 small garlic clove, minced
Zest of half a lemon
Pinch of sea salt

For Garnish

Lemon wedges
A few parsley sprigs

Tools & Equipment

Cast-iron skillet or heavy oven-safe pan
Small mixing bowl
Sharp chef’s knife
Baking sheet

How To Make Cauliflower Steaks

Step 1: Prep the cauliflower
Trim the leaves and stem of the cauliflower. Slice into ¾-inch “steaks,” aiming for at least two good slices from the centre. Reserve florets for another use (soup, salad, or snacking).

Step 2: Sear the steaks
Heat the skillet over medium-high heat and add olive oil. Carefully place the steaks in the pan. Cook 3–4 minutes until turned golden, then gently flip and repeat.

Step 3: Roast in the oven
Transfer the pan or move the steaks onto a baking sheet. Roast at 200 °C (400 °F) for 15–18 minutes, until tender in the center and crispy at the edges.

Step 4: Whip up the lemon butter
While the steaks roast, mix butter, lemon juice, garlic, parsley, thyme, lemon zest, and sea salt in a bowl. Stir until smooth.

Step 5: Finish and serve
Remove cauliflower from oven, brush generously with the herby lemon butter. Serve warm with extra butter melted over and lemon wedges on the side.

Serving and Pairing Suggestions

Cauliflower steaks taste lovely with a drizzle of pesto or a spoonful of tzatziki. They make a beautiful veggie main for two or a shared starter at a spring dinner party. Pair them with crisp salad, warm bread, or alongside grilled fish or chicken for balance.

Storing and Reheating Tips

Refrigerator: Keep in an airtight container for up to 3 days. Bring to room temp before serving.

Freezer: Not ideal—texture changes after freezing.

To Reheat: Gently rewarm in a skillet over low heat or in a 180 °C (350 °F) oven for 5–7 minutes until warm and crisp.

Top Tips for Perfecting

Even slicing helps: Thick, even steaks cook more uniformly—aim for about ¾ inch.

Don’t overcrowd the pan: Leave space so each steak can get a good sear.

Butter at the end: Brushing just as they come out keeps the herbs bright and buttery flavour fresh.

Recipe Variations

Spicy Harissa Twist: Stir 1 teaspoon harissa paste into the butter for a gentle smoky heat.

Garlic Parmesan Crust: After roasting, sprinkle with grated Parmesan and broil for 2 minutes until golden.

Mediterranean Style: Top with chopped olives, cherry tomatoes, and crumbled feta after glazing.

Asian-Inspired: Swap lemon butter for miso-ginger glaze and scatter with sesame seeds.

Nutty Crunch: Add a handful of toasted pine nuts and chopped basil just before serving.

Estimated Nutrition Info (per serving, serves 4)

Calories: 220 kcal | Protein: 4 g | Carbs: 8 g | Fats: 20 g

Frequently Asked Questions

1. Can I use frozen cauliflower steaks?
You can, though fresh gives the best texture. Thaw and pat dry before cooking to avoid sogginess.

2. My steaks are falling apart—what went wrong?
Make firm, even slices from a large head. If they’re slushy, they may not hold their shape.

3. Can I make it dairy-free?
Yes—use plant-based butter and add a squeeze of extra lemon for tang.

4. How can I crisp the edges more?
Sear well in the pan first and don’t flip too early—wait until golden.

5. Is this meal suitable for a casual gathering?
Perfect! It looks impressive but needs minimal effort—great for relaxed entertaining.

Conclusion

These cauliflower steaks have quickly become a favourite in my kitchen. They’re as comforting as roasted vegetables but feel a little more special, with that herby lemon butter bringing brightness and richness. I love how easy they are to prepare—no stress, just flavour.

I hope this recipe brings warmth to your table this spring. If you make it, please leave a comment below sharing your twist or pairing. Pin it, save it, and come back soon!