This is our go-to weeknight meal. Everyone—including our 9-year old daughter—loves these. The number of “steaks” you get off of each cauliflower depends on the size of the head. And don’t worry if you get some crumbles—those are the bits everyone nibbles straight out of the pan.
2 heads cauliflower
2 tablespoons extra virgin olive oil
2 tablespoons Madras curry powder
sea salt and freshly ground black pepper, to taste
Cut the tip of the core off the cauliflower and slice, top to core, into 1-inch thick “steaks.”
Heat 2 large skillets over medium-high heat and add a tablespoon of oil to each. When oil is hot, swirl the oil around the pans and add arrange cauliflower in a single layer in each. Sprinkle with half the curry powder and salt and pepper. Carefully flip the steaks and sprinkle with remaining curry powder, salt and pepper.
Reduce heat to medium and cook for 10-12 minutes, until underside of cauliflower is deeply caramelized. Flip cauliflower steaks and continue cooking for 8-10 minutes, until the other side is the same.