Pan Roasted Cauliflower Steaks


Pan Roasted Cauliflower Steaks for Instagram // Publix Aprons Cooking School // Food Director Jennifer Davick

See the post on Instagram here.


1/2 cup diced pancetta
1 lemon, for juice
1/4 cup golden raisins
1/4 cup capers, drained and rinsed
2 tablespoons water
1 head cauliflower (about 2 lb)
2 tablespoons extra-virgin olive oil
3 tablespoons Tuscan herb butter
1/2 teaspoon kosher salt
1/4 teaspoon pepper


  1. Place pancetta in large, nonstick pan on medium; cook 5–6 minutes, stirring occasionally, or until crisp. Set aside on paper towels to drain. Squeeze lemon for juice (2 tablespoons); combine with raisins, capers, and water. Set aside.
  2. Remove leaves and trim cauliflower stalk. Slice cauliflower through center, into 2 or 3 steaks, keeping as much intact as possible. Place oil and butter in pan with pancetta drippings on medium heat; add cauliflower steaks (and any loose florets). Cook covered, 3–4 minutes, on each side, or until brown and tender.
  3. Uncover pan and add raisins mixture, salt, pepper, and reserved pancetta. Simmer 2–3 minutes, or until raisins are plump. Serve steaks topped with sauce.