Cauliflower Steaks with Cabbage Karma

Cauliflower steaks are proof that simple ingredients can transform into something extraordinary. With their golden, caramelized edges and tender texture, they make an elegant plant-based dish that feels both satisfying and special. Whether served as a main course or a flavorful side, these steaks are sure to win over both veggie lovers and skeptics alike.

Cabbage Karma is the perfect companion for cauliflower, enhancing its mild, nutty flavor with aromatic warmth and a subtle citrusy edge. The combination of browned butter, toasted hazelnuts, and briny capers takes this dish to the next level.
Ready to give cauliflower the spotlight it deserves? Let's get cooking!

1 cauliflower
Olive oil
Pyramid salt
Black pepper
2 tsp Cabbage Karma
50 g butter
50 g hazelnuts
4 tbsp capers
1 handful parsley

Cut the cauliflower into 1 cm thick slices. Toss them with a little olive oil and season with salt, pepper, and Cabbage Karma. Fry the cauliflower steaks in a pan for about 4-5 minutes on each side until golden and tender.

Toast the hazelnuts in a dry pan until golden and the skins loosen. Let them cool slightly, then rub off the skins and roughly chop the nuts.

Melt the butter in a small saucepan and let it brown gently. Remove from the heat and allow the butter to settle. Spoon the clear, browned butter from the top and drizzle over the cauliflower steaks.

Top with chopped hazelnuts, capers, and fresh parsley.

Enjoy!