August 14, 2018

Cauliflower Steak Provençal

Recipe: Kristen Eppich

Prep Time: 20 minutes

Total Time: 45 minutes

Anchovies add a salty, briny taste to the sauce, but they can be omitted to make this recipe suitable for vegetarians and vegans.


Provençal Sauce

  • 1/4 cup extra-virgin olive oil
  • 1 large garlic clove, thinly sliced
  • 1 tsp finely chopped anchovies
  • 1 cup chopped tomatoes
  • 1/2 cup kalamata olives, pitted and halved
  • 1 tbsp capers
  • 1/4 cup chopped green onions
  • 1 tbsp lemon juice
  • 2 tbsp chopped freshly parsley
  • Kosher salt and freshly ground pepper


  • 2 cauliflower heads
  • 1/4 cup vegetable oil
  • Kosher salt and freshly ground pepper
  • 2 tbsp chopped fresh parsley


Yield: Serves 4

Make Sauce

  1. In large saucepan, heat oil over medium-low heat. Add garlic and anchovies and cook 3 to 4 minutes, or until garlic is tender. Add tomatoes and increase heat to medium. Let simmer for 2 minutes.
  2. Add olives, capers and onions and cook 1 more minute. Remove from heat. Stir in lemon juice and parsley and season with salt and pepper. Set aside.

Prepare Cauliflowers

  1. Preheat grill to medium-high heat, about 400ºF.
  2. Remove green leaves from cauliflowers and trim stems to create flat base. Slice cauliflowers in half, down center of stems, leaving cores intact.
  3. Slice off two 1″ to 1 1/2″ steaks per cauliflower (you will have 4 steaks total). Reserve extra florets for another use.

Grill Cauliflower

  1. Brush each steak with 1 tbsp oil and season with salt and pepper. Place on grill and close lid. Cook 3 minutes, or until well charred. Flip and cook another 3 minutes.
  2. Turn off a portion of grill, setting it up for indirect cooking. Flip cauliflower again and move to indirect heat. Close lid and cook 5 more minutes, or until tender.
  3. Remove to a platter and spoon sauce overtop. Sprinkle with parsley and serve.

Stacey Brandford


House & Home July 2018