Blackened Cauliflower Steaks

Prep Time 5 min.
Cook Time 12 min.
Blackened Cauliflower

Cauliflower has cancer-fighting properties.

It is also very detoxifying! Get your phytonutrients in this white non-starchy vegetable!

This recipe tastes fabulous, even without the aioli! I like using “Veganaise” (the soy free version) since it’s healthier and tastes similar to Hellmans, but without all the GMO soy. If you’ve got the time and patience, a homemade mayonaisse would be the healthiest option. Simply take some cold pressed oil like olive oil or avocado oil and mix it together with with an organic egg yolk. It is very simple, but you need to mix it really, really slowly. I just do it by hand, rather then using a food processor. I like to add herbs or seasonings like marjoram, tarragon, chipotle powder, curry or garlic. The options are limitless!

This recipe is adapted from Men’s Health Magazine. My husband loves that magazine and I was panning through it one night when I found, this recipe, being suggested as a great substitute for meat. What a great idea I thought! We absolutely love it! It really takes cauliflower to a whole new level!


Prep aioli if using it and set aside

  • 3 tablespoon mayonnaise  (Veganaise, soy free or else homemade is always better)
  • 1 clove garlic, minced
  • 1/2 lemon, juiced
  • 2 teaspoon Worcestershire sauce  (Heinz and Lea and Perrins are gluten free)

Prep cauliflower

  • 1 large head cauliflower
  • 1/2 tablespoon cold pressed coconut oil or grapeseed oil
  • 1 tablespoon blackened seasoning


Coconut oil can withstand a high heat without compromising it’s integrity. It is always best to use unrefined cold pressed oils only. When companies use high heat during processing, it not only ruins all of its health benefits, it also turns the oil into a carcinogen. Make sure that you read your labels, very few are cold pressed and unrefined! Although cold pressed olive oil is a very healthy oil to use in cooking, it can’t be used at high temperatures without becoming a carcinogen. This why I chose coconut oil in this particular recipe. Grapeseed oil can handle high temperatures but is really really hard to find cold pressed.


  1. Preheat the oven to 400 degrees.
  2. Make aioli by mixing mayo, minced garlic, lemon juice, and worcestershire and set aside.
  3. Cut away the green leaves from cauliflower, leave the stem intact (it will hold the “steaks” together better)
  4. Cut into 1 inch thick “steaks” through the stem (see the photos above).
  5. Brush each side of each steak with coconut oil, then sprinkle both sides with the blackening seasoning.
  6. In a large cast iron or stainless-steel pan that can go in the oven, heat the oil on medium-high heat until it begins to smoke.
  7. Add the “steaks” and sear until blackened on one side, about 1 minute.
  8. Flip and then place the entire pan in the oven until blackened on both sides and just tender in the center, about 10 minutes.
  9. Serve the slabs drizzled with aioli (tastes great even without aioli).




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