Cauliflower Steaks with Hazelnuts

The first time I made these cauliflower steaks with hazelnuts, I wasn’t even sure I liked cauliflower all that much. It always seemed a bit… bland? But something about the sizzle in the pan when the butter started browning, the scent of toasted hazelnuts curling up into the kitchen corners, and that golden bronzy edge on each steak – it made me pause, step back, and think, wait, this is cauliflower? Warm, nutty, a little crisp at the corners and soft and coaxed in the center – it turns out, I didn’t know what cauliflower could be until then.

Why You’ll Crave It

• The deep caramelized flavor from roasting gives the cauliflower this almost buttery texture – no mushy bits, just golden bliss.
• Browned butter. I really don’t need to say more, but I will – it brings warmth, depth, and a richness that taste like late autumn.
• Toasty hazelnuts add crunch – they’re mellow and earthy, and if you sneak a few while cooking, who could blame you.
• It works by itself or cozied up next to grains or greens – very versatile, and honestly, just plain beautiful on a plate.
• Takes less than an hour start to finish, and it feels like something you’d eat somewhere with cloth napkins and quiet jazz playing.

The first time I made this, I stood by the oven door the whole time – no reason really, just anticipation.

What You’ll Need

• Cauliflower: 1 large head, try to find one that’s compact and firm, not too crumbly on the edges
• Olive oil: 2 tablespoons, just enough to gloss the surface for that golden roast
• Salt: ½ teaspoon, sprinkled not dumped
• Freshly ground black pepper: ¼ teaspoon, for a quiet kick
• Butter: 4 tablespoons, unsalted if you can, we’re browning it
• Hazelnuts: ½ cup, toasted and roughly chopped (take a moment to smell them fresh out of the pan… it’s lovely)
• Fresh parsley: 2 tablespoons, chopped fine to brighten things up late in the game
• Lemon juice: 1 tablespoon, for a needed hint of brightness – balances the butter
• Garlic: 2 cloves, minced, goes into the butter right at the end to warm through

Easy How-To

Set Up the Oven

Preheat it to 425°F (220°C), and maybe give it a couple of extra minutes after reaching temp – roasted cauliflower likes a steady heat.

Slice the Steaks

Peel off any scraggly leaves, then slice straight down the cauliflower to get thick steaks, about ¾ inch. You’ll likely end up with 2 to 4 decent slabs – some florets will fall away, just save those for later.

Into the Oven

Arrange your steaks on a baking sheet lined with parchment (or not – but cleanup is easier this way). Drizzle with olive oil, then sprinkle over the salt and pepper. Roast for about 25–30 minutes, flipping once after 15. They should be golden at the edges and fork-tender through the middle.

Make the Magic Butter

While those roast, melt your butter in a small saucepan over medium heat. Let it bubble, swirl it gently as the color deepens to amber. You’ll smell it before you see it – toasty and sweet. When it’s just browned, stir in the garlic and hazelnuts. Let it bubble for 30 seconds more, then pull it off the heat. Add the lemon juice carefully – it might hiss a little. Set aside to cool slightly.

Bring It Together

Transfer the steaks to a platter or individual plates, spoon over that warm nutty butter in uneven little pools, scatter parsley on top, and maybe, okay, maybe a pinch of flaky salt if you like that final flourish.

Good to Know

• Those stray cauliflower florets? Toss them on the tray too – they roast wonderfully and are good for nibbling standing up at the stove.
• If your butter goes too far and turns black instead of brown, just start again. It happens to all of us. Keep your heat medium, not high.
• The hazelnuts can pop a little when tossing in hot butter, so pour gently and back off the heat first.

Serving Ideas

• Top with a poached egg and call it dinner – or brunch, or a moody in-between meal when you’re not sure what you’re in the mood for.
• Serve it over a bed of creamy polenta, or lentils cooked slow with shallots and thyme.
• Add a few roasted grapes or pickled onions on the side if you want something sweet-sharp to contrast.

Top Tricks

• Pre-toasting your hazelnuts in a dry pan or low oven brings out a far deeper flavor – don’t skip it if you can spare the time.
• To keep your steaks from falling apart, slice from top to bottom through the stem – it acts like glue holding the florets together.

Frequently Asked Questions

Can I use different nuts in this recipe?

Absolutely – almonds and walnuts both work well. Pistachios too, though they don’t get quite the same rich flavor when toasted.

How thick should I cut the cauliflower steaks?

Around ¾ inch is right. Thinner ones tend to break, thicker might not roast through as evenly.

Can I prepare this ahead of time?

You can slice and even season the steaks in advance. But roast and drizzle with the butter fresh – they lose that lovely crisp texture in the fridge.

Do I have to use parchment paper?

Not at all, but it does keep cleanup easier and prevents too much sticking if the caramelized bits get… abundant, let’s say.