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Cauliflower Truffle Steak

lauren liess' truffled cauliflower steak
Truffled cauliflower steaks are a rich and unexpected addition to any meal. The trick is to serve them piping hot and to use a lid on the pot to make sure the insides are cooking through. I use a big old cast iron pot to make ours.
Prep Time: 5 Minutes, Cook Time: 10 Minutes


  • olive oil
  • truffle oil
  • 2 heads of cauliflower
  • pine nuts
  • Italian parsley
  • salt to taste


  • Wash cauliflower heads and slice through to create large 1-1.5” thick “steaks” from the center portions of the heads. Set aside and save the ends that crumble off for another dish.
  • Pour 1-2 tablespoons olive oil on medium high heat in a large low pot with a lid. Heat uncovered and drop in pine nuts and sauté for a couple of minutes.
  • Carefully place as many cauliflower steaks as you can fit in the bottom of the pot.
  • Drizzle with truffle oil.
  • Flip them carefully and frequently as they begin to brown and lower heat as needed, adding more truffle oil the entire time.
  • Cover the pot with the lid between flips so the insides of the steaks are cooking through.
  • When the insides are just cooked (cut one to test if needed) remove the steaks and plate.
  • Drizzle with a little truffle oil and a scoop of pine nuts from the bottom of the pot.
  • Garnish with chopped Italian parsley. Enjoy!
Tried this recipe?Let us know how it was!

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