Ok, this is a ridiculously easy, quick, and simple recipe; so easy that it feels weird to even write about it. What’s even more ridiculous is that I hadn’t had this in my life earlier, because it was ABSOLUTELY DELICIOUS and I will be making it again very soon!

Once again, this is a meat analog that tastes nothing like its carnivore brethren. But in this case, the “steak” in the title has less to do with the plant-based ingredient substitution, and more to do with its general plank-like shape and how it is cooked. With a (microwaved) loaded baked potato and some fresh veggies, this meal was on the table in 20 minutes from start to finish. Feel free to switch up the spices to something you may prefer more; cauliflower is very mild and can handle a vast array of flavours.

Pan-Fried Cauliflower “Steak”

YIELD: 3 svgs | PREP: 3 mins | COOK: 15 mins

• 1 tbsp + 1 tsp vegetable oil
• 1 medium head cauliflower, cut into 1″ vertical slices, keeping the largest slices from the middle (2-3)
• 1 tsp lemon pepper seasoning (if salt-free, add 1/4 tsp salt)
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper
• 1/4 cup water or stock

1. Wash cauliflower head then cut into 1″ vertical slices, keeping the largest 3 slices from the middle. Remove all leaves and some but not all of the core (it’s holding the slices together but is very tough to eat).
2. Preheat large non-stick frypan over medium-high heat; add oil.
3. Brush 1 tsp oil over flat surface of one side of cauliflower slices; sprinkle with half of the spices.
4. When oil is shimmering, place slices spiced-side down into pan; as the slices brown, repeat the oiling and spicing on the topside of the slices.
5. Flip slices carefully in pan and allow to cook until golden brown (about 5 minutes per side = 10 minutes).
6. When both sides are done, add water or stock to pan and cover with a large lid; turn heat down to low and allow to steam for about 5 minutes. Remove lid and check thickest part of slice for doneness with a fork; if it slides out cleanly then it’s ready.
7. Serve hot with a creamy dipping sauce on the side.
8. OPTIONAL: for an even healthier alternative, it can be baked in the oven at 375°F/190°C for 20 minutes or until browned and tender when poked with a fork; flip halfway through.