Cauliflower Steak with Head-On Shrimp

Thick-cut cauliflower "steaks" are rubbed with rich schmaltz (chicken fat) and a smoky spice blend, then perfectly seared to a golden crisp and roasted until tender. Paired with succulent head-on shrimp, marinated and quickly cooked to highlight their natural sweetness, and finished with a bright lemon kick, this dish proves that vegetables can be the star of a truly gourmet experience.

Yield: 1-2 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Special Equipment: Baking sheet, Basting spoon

Ingredients

• 1 large head of cauliflower

• Schmaltz (chicken fat)

• Kosher salt

• Fresh cracked black pepper

• Smoked paprika

• Garlic powder

• Onion powder

• Mediterranean oregano

• 1–2 tablespoons unsalted butter

• 3–4 large shrimp, head-on, deveined

• 2 tablespoons olive oil

• 1 tablespoon chipotle purée

• Juice of half a lemon

• 2–3 garlic cloves, crushed

• Fresh parsley, chopped, optional

• About ¼ cup purple cabbage shrimp stock reduction, see below

• Beurre blanc sauce see below
  

Directions

1. Prep the Cauliflower: Cut the cauliflower into thick steaks (about 1–1½ inches). Save any extra florets for stock or another dish.

2. Season & Sear: Rub both sides with schmaltz. Season well with salt, pepper, smoked paprika, garlic powder, onion powder, and oregano. Heat a pan over medium-high heat until hot. Sear the steaks about 5 minutes per side until golden. Add butter to the pan and baste before flipping.

3. Finish in the Oven: Transfer the steaks to a baking sheet. Roast at 350°F (175°C) for about 30 minutes, or until tender but still firm.

4. Marinate & Cook the Shrimp: In a bowl, mix olive oil, chipotle purée, lemon juice, crushed garlic, salt, and pepper. Toss the shrimp and let sit for 5 minutes. Heat a pan over medium-high. Cook the shrimp about 3 minutes per side. After flipping, add a bit of butter and baste until cooked through.

5. Plate: If using the purple cabbage shrimp stock reduction, spoon some onto the plate first. Place the cauliflower steak in the center. Arrange the shrimp on top. Drizzle with beurre blanc sauce. Garnish with parsley if you like.

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Note: You can find my step-by-step beurre blanc sauce recipe and the purple cabbage shrimp stock reduction inside my training program — plus get 2 free cookbooks and a free trial with 350+ everyday meal videos to build real kitchen confidence. Check it out HERE