Pan Roasted Cauliflower Steak with Dill-mustard sauce
Prep time
Cook time
Total time
Serves: 4 servings
Cauliflower Steaks
  • extra virgin olive oil
  • 4 1-inch thick slices of cauliflower, ideally from the centre of the head. To get four roughly even ‘steaks’, you will likely need two heads of cauliflower
  • Salt and pepper
Dill-Mustard Sauce
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch, combined with a tablespoon of cold water to form a slurry
  • 2 teaspoons Dijon mustard
  • 4 tablespoons Fresh Start Fauxmage Herb Cheese
To make the sauce:
  1. Heat the vegetable broth until boiling
  2. Whisk in the cornstarch slurry
  3. Simmer until the sauce thickens, around 2 minutes
  4. Remove the pan from the heat and whisk in the Dijon mustard and the Fauxmage herb cheese until it is smooth and completely combined. Season to taste.
To pan roast the cauliflower
  1. Heat a heavy pan, like a cast iron skillet, over medium heat until it is hot
  2. Add a little oil to the pan. Once hot, add the cauliflower ‘steaks’. Unless you have a really big pan, you will need to do this in batches
  3. Allow the cauliflower to pan roast for around 4 minutes, or until deeply browned, then flip and roast on the other side. After about 4 minutes the cauliflower will be cooked. Remove it to a plate and sprinkle it with salt and freshly ground black pepper. Repeat with the remaining cauliflower. You can keep the others warm in a low oven.
  4. When ready to serve, pour the sauce over the cauliflower steaks. Serve with your favorite side dishes. When we made this, I served it with wilted Swiss Chard leaves and some homemade sweet potato fries.
Recipe by Two Happy Rabbits at