Cast Iron Cauliflower Steak

Servings: 4

Pairs With Santa Margherita Chianti Classico Riserva


  • ¼ cup vegetable oil

  • 1 head cauliflower, cut into ½-inch-thick vertical slices

  • ¾ tsp. sea salt, divided

  • Freshly ground black pepper, to taste

  • ¾ cup parsley, stemmed

  • ¾ cup rosemary leaves

  • ¼ cup balsamic vinegar

  • ¼ tsp. red pepper flakes

  • 2 roasted garlic cloves chopped

  • ¾ cup olive oil


  1. Preheat oven to 375°F.
  2. Heat a large cast-iron pan over high heat. Add oil.
  3. Sprinkle cauliflower with ½ tsp. salt and pepper. Cook 2–4 minutes per side, or until golden and crispy. Transfer pan to the oven and bake 10 minutes, or until cauliflower is tender.
  4. Combine parsley, rosemary, vinegar, remaining ¼ tsp. salt, garlic and red pepper flakes in a food processor; pulse to combine. With motor running, add olive oil through food chute; process until smooth. Spoon over cauliflower to serve.

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