Directions

1. 1

   Preheat your oven to 400°F. Remove the tough outer leaves from the cauliflower, keeping the tender inner leaves intact. Trim the stem end. Place the cauliflower stem-side down on your cutting board and slice vertically through the center from top to bottom to create two large halves, each with the stem attached. Carefully trim the rounded outer edge from each half to form two steaks approximately 1½ inches thick. Reserve any trimmed florets for another use such as cauliflower rice or roasting.

2. 2

   Heat 2 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Once the oil shimmers, carefully place both cauliflower steaks in the pan. Cook for approximately 5 minutes, gently lifting the steaks occasionally to allow the oil to flow beneath them, until the bottom side develops a deep golden-brown color with some caramelization.

3. 3

   Add the remaining 1 tablespoon of olive oil to the skillet. Using a wide spatula, carefully flip both steaks over. Season both sides generously with kosher salt and freshly ground black pepper. Cook the second side for about 3 minutes until it achieves a similar golden-brown color.

4. 4

   Transfer the entire skillet to the preheated oven. Roast for 8 to 12 minutes, until the stems become tender when pierced with a cake tester or toothpick. The steaks should be fork-tender throughout while the undersides remain crispy. Remove from the oven and let cool for a few minutes.

5. 5

   If serving with the relish and yogurt, spread a layer of Greek yogurt on each serving plate. Place one cauliflower steak on top of the yogurt. Spoon one-quarter of the coconut-turmeric relish over each steak. Finish with an additional pinch of salt and pepper to taste.