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Seared Cauliflower Steaks with Mustard, Thyme + Brussels

Active Time: 25 minutes
Total Time: 35 minutes
  • Dairy Free
  • Vegan
  • Vegetarian
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Why we love it:

Slicing the cauliflower in “steaks” gives them 2 flat sides that will become beautifully caramelized in the sauté pan. Little pieces will fall off but you can just cook them alongside and serve them on top. Don’t worry about being too fussy about it.


  • 1 head Cauliflower
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 2 teaspoons Kosher Salt (divided)
  • 1 teaspoon Paprika
  • 1 teaspoon Unsalted Butter (divided)
  • 1 cup Couscous (Israeli aka pearl type, or orzo)
  • 1 Lemon (zest and juice, divided)
  • 1 pound Brussels Sprouts
  • 2 Tablespoons Whole Grain Mustard
  • 1 teaspoon Dried Thyme

Cooking Instructions


    Remove the bottom ¼” - ½” or so off the head of cauliflower, removing the outermost leaves and core. If you have to, pluck off any other leaves. Slice in ½” thick slices. As little bits fall off, that’s ok, just cook them, too. Toss each steak (and loose florets) with add about 1 Tablespoon of the oil and sprinkle with about 1 teaspoon salt and the paprika. Set a large, flat, sauté pan or large Dutch oven on the stovetop and melt ½ the butter over medium-high heat.

    Place each “steak” in the pan, with loose florets, and let them sear well, about 5 - 6 minutes without touching. Carefully flip and sear the other side. If you have to do in batches, remove at this point and repeat for the next batch.


    Bring a large pot of water to a boil. Add a little salt. Boil the couscous according to package instructions – likely about 8 minutes. When done, strain like pasta and add back to the pot. Add the remaining butter and zest in about ½ of the lemon. Set aside.


    Trim the ends and cut the brussels sprouts in ½. Any leaves that fall off but are bright and green can be cooked, too. Wash. Place on a baking sheet and drizzle about 1 Tablespoon olive oil over top and add a good pinch of the salt. Toss, spread out and place in the oven. Bake for about 30 minutes, tossing once. Remove when they’re tender and dark brown in places.

  • 5. SAUCE

    While the brussels get started, stir together the mustard, dried thyme, and the remainder of the olive oil. Zest in the rest of the lemon then juice it in.


    When the cauliflower is seared on both sides evenly, divide the sauce over the top of each piece. Move the pan into the oven and finish cooking for about 5 - 7 minutes.

  • 7. SERVING

    Serve a bed of couscous, top with brussels and finally place cauliflower on top.

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    serve with rice, lentils, or quinoa
    this works with tempeh or tofu or portobello mushrooms, too
    orzo or other small pasta
    any green veggie is ok
    you can use Dijon or whatever you have
  • THYME:
    if you have fresh thyme or rosemary that will taste great
    this meal seems pretty straightforward for kids, perhaps leave the mustard sauce off. And use a pasta they’ll accept. My kids love the loose leaves of the brussels that get crispy, so I usually pull a few leaves loose since they won’t eat a round brussels sprout

Prep Ahead & Use It Up

  1. Prepare the “steaks” by slicing them, and you can store for 2 days in a tupperware
  2. Whisk together mustard sauce
  3. Cook the couscous or pasta. Reheat before serving
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