Miso Pepper Cauliflower Steaks

Posted on: November 17, 2024. Updated on: November 17, 2024.

by Carolina Gelen

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miso pepper cauliflower

A vegetarian take on steak au poivre, these creamy miso peppercorn cauliflower steaks make the perfect vegetarian main or a decadent side dish for your next dinner.

Miso Pepper Cauliflower Steaks

3.6 / 5. from 54

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3.6 / 5. from 54

Click to vote

Servings: 4
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients

Cauliflower

  • 2 large cauliflower heads
  • Salt
  • Neutral oil, such as avocado or sunflower oil
  • 4 tablespoons unsalted butter, cut into tablespoon-sized cubes
  • 4 rosemary sprigs
  • 6 thyme sprigs
  • 4 garlic cloves, crushed

Miso Pepper Sauce

  • 1 shallot, finely chopped
  • 1 1/2 tablespoons jarred green peppercorns
  • 1 teaspoons ground black pepper
  • 1/2 cup vegetable stock
  • 1 garlic clove, finely grated
  • 1 cup heavy cream
  • 1/2 tablespoon white miso paste, plus more as needed

Instructions

  1. Slice each cauliflower into 2 1-inch (2.5 cm) thick slices, through the stem. Reserve the trimmings and broken florets for roasting. Season the cauliflower with salt on all sides. 
  2. Heat a large carbon steel or cast iron skillet over medium heat. Add a few tablespoons of oil, enough to coat the bottom of the skillet.
  3. Working in batches, place 2 cauliflower steaks in the skillet. Sear for 6 to 8 minutes on one side, until golden brown. Flip and continue searing for 4 to 6 minutes. Add more oil, as needed.
  4. Add 2 tablespoons of butter to the pan, 2 rosemary sprigs, 3 thyme sprigs and 2 crushed garlic cloves. Let the butter melt and infuse with the herbs and garlic. Baste the cauliflower with butter for 2 minutes.
  5. Place on a quarter sheet or plate and repeat with remaining cauliflower steaks.
  6. Make the sauce: to the skillet over medium heat, add the shallots and a drizzle of oil if needed. Cook, stirring occasionally, until brown and softened, about 10 minutes. Add the green peppercorns, black pepper and cook for 1 minute. Add the vegetable stock and stir until combined.
  7. Simmer the liquid for 3 minutes. Add the garlic, cream and simmer for 3 to 5 minutes. Turn the heat off and whisk in the miso. Taste, and add more miso as needed to pleasantly season the sauce.
  8. Top the cauliflower steaks with the sauce.
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Carolina Gelen

You may have seen my work on TV, Food Network, NYT Cooking, Food52 and more. I make recipes more fun and accessible for home cooks. I immigrated to the US from Transylvania, Romania—where I lived most of my life—in 2021 to pursue my passion for cooking full-time. Here you’ll find a collection of approachable recipes, from weeknight dinners to desserts, you’ll come back to over and over again. Some of my most popular recipes include my chicken paprikash, orange chicken roast with fennel and shallots or butter beans all vodka. Some recipes are inspired by my Romanian-Hungarian upbringing, and most definitely all come with that Transylvanian resourcefulness! I love a good thrift, so make sure to catch my thrift hauls every Sunday on my Instagram!

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One thought on "Miso Pepper Cauliflower Steaks"

  1. Amanda says:
    November 20, 2024 at 4:26 am

    I’m surprised how much I absolutely loved this. I try not to eat a lot of dairy, so I briefly basted the cauliflower steaks for about 1 min and finished them in the oven (with all the herbs underneath). I used about 1 1/4 cups chicken stock and 1/4 cup cream. Served a simple arugula salad with red wine vin alongside. Really, really delicious and will absolutely be making again.

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