If you’ve never had pan fried cauliflower steaks, let me tell you—you’re missing out! They are crispy, flavorful, and filling enough to be the star of any plate.
I brushed the thick cauliflower slices with oil and my favorite steak seasoning- Port-de-Paix– then pan fried them in a hot cast-iron skillet until golden brown and delicious.
They are then paired with a quick black bean, corn, and spinach mixture that’s seasoned with a delicious homemade balsamic vinaigrette. This meal is plant-based perfection, and here’s why:
- Quick and easy, done in under 30 minutes.
- Packed with flavor thanks to the Port-de-Paix seasoning (it’s a must-try if you love bold, savory flavor steaks).
- Plant-based but hearty and satisfying.
- Great for meal prep or a meatless Monday.
- Drizzled with a sweet and tangy balsamic vinaigrette that brings it all together.
Let’s Talk About That Cauliflower Steak
I sliced a whole head of cauliflower into thick, meaty “steaks,” then brushed them with a seasoned oil mixture. Then I pan-fried them in a cast iron skillet until they were golden, crispy, and tender inside.
The Perfect Skillet Side: Black Beans + Corn
While the cauliflower steaks rest, this is the perfect time to make a quick side dish using black beans, whole kernel corn, spinach, and diced onions—all seasoned with the same Port-de-Paix vinaigrette for consistency in flavor.
I sautéed everything in the same skillet (no need to wash more dishes!) until it was warm and fragrant. A sprinkle of green onions on top made these pan fried cauliflower steaks pop.
Don’t Skip the Balsamic Vinaigrette
This homemade vinaigrette is simple but takes the dish to another level. It’s one of those simple additions that can completely transform a dish. Its balance of tangy, sweet, and savory flavors cuts through the richness, brightens up vegetables, and ties all the elements of a plate together.
Whether you’re drizzling it over roasted veggies, leafy greens, or something hearty like these pan-fried cauliflower steaks, it adds depth and dimension that keeps every bite interesting. The sweet, tangy, and savory combo is just chef’s kiss.
The acidity in the balsamic vinegar wakes up your palate, while the hint of sweetness and the seasoning blend bring a gourmet touch that instantly takes any dish to the next level.
Frequently Asked Questions:
Start from the center of the cauliflower and cut into ¾- to 1-inch slices. The outer pieces might crumble, but they’re still great for stir-fries or roasting.
Yes! You can pan-fry the steaks and prep the side mixture ahead. Reheat everything in the skillet and top with the vinaigrette just before serving.
Absolutely. Roast at 425°F for 25-30 minutes, flipping halfway through, but I love the skillet’s golden crust.
Flavor-Packed Pan Fried Cauliflower Steaks in a Cast Iron Skillet
Equipment
- Cast-Iron Skillet
Ingredients
- 1 Cauliflower Head; sliced into steaks
- 1 Can Whole Kernel Corn; 15.25 oz – rinsed and drained
- 1 Can Black Beans; 15 oz – rinsed and drained
- 4 Tbsp. Cooking Oil For Frying
- ¼ Cup Diced Onions
- 4 Tbsp. Balsamic Vinaigrette
- Green Onions To Garnish
To Season The Cauliflower Steaks
- 2 Tbsp. Cooking Oil; Divided
- ½ tsp. Port-De-Paix Seasoning Blend
For The Balsamic Vinaigrette
- ¼ Cup Olive Oil
- ¼ Cup Balsamic Vinegar
- 2 Tbsp. Cane Sugar
- 1 Tbsp. Honey Dijon Mustard
- 1 tsp. Port-De-Paix Seasoning Blend
Instructions
- Prep the Cauliflower Steaks: Remove the outer leaves and trim the stem of the cauliflower, but keep the core intact. Slice the cauliflower into ¾ to 1-inch thick steaks. Don’t worry if some florets fall off—you can cook those too!Season the Steaks: In a small bowl, mix together the seasoning blend and oil, then brush each steak on both sides. Let them sit while you heat up your pan with oil.
- Pan Fry the Cauliflower: Heat 4 tablespoons of oil in a cast-iron skillet over medium heat. Once hot, gently place the cauliflower steaks into the pan. Cook for about 4–5 minutes per side, or until golden brown and fork-tender. Repeat the process with the remaining steaks. Remove from the skillet and set aside.
- Make the Black Bean & Corn Mix: In the same skillet, add the diced onions and sauté for 1–2 minutes until they soften. Add the black beans and corn. Stir everything together and cook for another 3–4 minutes until heated through, then add the spinach. Make the Balsamic Vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, cane sugar, honey Dijon mustard, and Port-de-Paix seasoning until smooth and well combined.Then add 4 tablespoons of the vinaigrette to the black beans and corn mixture. Gently mix to combine. Remove the skillet from the heat.
- Plate and Serve: Serve the cauliflower steaks and top with the black beans and corn mixture. Drizzle with the balsamic vinaigrette and garnish with sliced green onions. Enjoy while hot!
I didn’t know cauliflower could taste this good! These steaks had the perfect golden crust and were packed with flavor!
Thank you so much! I am happy you liked them 🙂
I’m so in love with these! The seasonings are perfect, and we loved the texture. Great recipe!
Ahhh Thank you, Maria. I am so glad you are enjoying the recipe.
These are so good! I love that caramelized outside with the tender inside.
Thank you so much, Beth!
This is exactly what I needed. Something clean, delicious and flavorful. Thank you for this recipe
Iam sgo glad, Mich. Thank you