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Created by Chef Remy
Thick cauliflower steaks kissed by a screaming cast iron, coated in a bold Cajun spice crust, served alongside a cool, tangy remoulade that cuts through the char with bright acidity and just enough heat.
The blackening technique works on more than fish. That's what most folks don't realize. The magic isn't in the protein. It's in the spices blooming against hot fat, caramelizing into something greater than its parts. Cauliflower steaks have the surface area and the heft to take this treatment beautifully.
I started serving this at Lagniappe about ten years back, when a regular customer asked for something vegetarian that didn't feel like an afterthought. My grandmother Evangeline would've laughed at the idea of a meatless main course, but she also taught me that good cooking means respecting your ingredients, whatever they are. Cauliflower has substance. It has personality. Treat it right and it rewards you.
The key is getting your cast iron absolutely screaming hot before that cauliflower hits the pan. You want smoke. You want sizzle. You want that spice crust to form in seconds, not minutes. The remoulade comes together while the pan heats, tangy and cool, the perfect counterpoint to all that char and warmth. That's the bayou way: balance in every bite.
Quantity
2 (about 2 pounds each)
Quantity
3 tablespoons
Quantity
1 tablespoon
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
2 teaspoons
Quantity
1 teaspoon
Quantity
1 teaspoon
freshly ground
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
4 tablespoons
melted
Quantity
2 tablespoons
Quantity
1 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
2 tablespoons
drained and chopped
Quantity
2 tablespoons
minced
Quantity
2
thinly sliced
Quantity
1 tablespoon
Quantity
1 teaspoon, or to taste
Quantity
1/4 teaspoon
Quantity
for garnish
| Ingredient | Quantity |
|---|---|
| large cauliflower heads | 2 (about 2 pounds each) |
| paprika | 3 tablespoons |
| garlic powder | 1 tablespoon |
| onion powder | 1 tablespoon |
| dried thyme | 2 teaspoons |
| dried oregano | 2 teaspoons |
| cayenne pepper | 1 teaspoon |
| black pepperfreshly ground | 1 teaspoon |
| kosher salt | 1 teaspoon |
| white pepper | 1/2 teaspoon |
| unsalted buttermelted | 4 tablespoons |
| vegetable oil | 2 tablespoons |
| mayonnaise | 1 cup |
| Creole mustard | 2 tablespoons |
| prepared horseradish | 1 tablespoon |
| capersdrained and chopped | 2 tablespoons |
| cornichonsminced | 2 tablespoons |
| green onionsthinly sliced | 2 |
| fresh lemon juice | 1 tablespoon |
| hot sauce | 1 teaspoon, or to taste |
| smoked paprika | 1/4 teaspoon |
| fresh parsley (optional) | for garnish |
Whisk together the mayonnaise, Creole mustard, horseradish, capers, cornichons, green onions, lemon juice, hot sauce, and smoked paprika in a medium bowl. Taste it. Adjust the lemon and hot sauce until it sings to you. The remoulade should be tangy, slightly spicy, with a little bite from the mustard and horseradish. Cover and refrigerate while you work on everything else.
Remove the leaves from each cauliflower head but keep the core intact. That core is what holds your steaks together. Stand the cauliflower upright and slice from top to bottom into steaks about one inch thick. You'll get two good center steaks from each head, plus some florets from the edges. Save those florets for another meal.
Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt, and white pepper in a small bowl. Mix it thoroughly with your fingers, breaking up any clumps. This is your blackening blend. Give it a sniff. It should smell bold and alive, like Louisiana itself.
Brush both sides of each cauliflower steak generously with melted butter. Don't be shy here. The butter carries the spices and helps them bloom in the heat. Coat both sides heavily with the blackening spice, pressing it gently into the surface. Every inch should be covered in that deep red-brown blend.
Set your largest cast iron skillet over high heat and let it get screaming hot. This takes a solid five to seven minutes. Add the vegetable oil and let it shimmer. When you see the faintest wisps of smoke rising from the pan, you're ready. Open your windows. Turn on your vent. This is supposed to make smoke.
Lay the cauliflower steaks in the smoking pan. You should hear an aggressive sizzle the moment they hit. Don't crowd them. Work in batches if needed. Let them cook undisturbed for three to four minutes. The spices will darken dramatically, that's the point. Flip carefully with a wide spatula and cook another three to four minutes. The steaks should be deeply charred but not burned, tender when pierced with a knife but still holding their shape.
Transfer the blackened steaks to a platter and let them rest for two minutes. This lets the heat distribute and the exterior set. Spoon a generous pool of cold remoulade alongside each steak, or drizzle it over the top. Scatter fresh parsley if you like. Serve immediately while the cauliflower is still warm against that cool, tangy sauce.
1 serving (about 475g)
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