Kitchen Challenge {Cauliflower Steak Au Poivre}

Challenge, meatless steak au poivre…

I think the natural choice would be portobello mushrooms, they are a great stand in for beef.  My mind went to cauliflower, my love of cauliflower has been well established, and I did love those cauliflower steaks.

cauliflower steak au poivre

Hot out of the oven. The cast iron skillet is a rock star in the oven, it is also a great tool to crush the peppercorns. You can see a lot of the peppercorns fall off, but that is quite OK because in the end they will be in the sauce that is poured over the steaks.

cauliflower steak au poivre

Traditionally au poivre is served with French fries, skinny fries are best, though I think garlic bread would sit in very nicely too.  I skipped an accompaniment, I don’t suggest you do that, it was a bit awkward trying to get all that spicy sauce goodness into my mouth with a fork alone.

Cauliflower Steak Au Poivre
Author: Jacky Hackett
Prep time:
Cook time:
Total time:
Serves: 1
  • 2 slices of cauliflower, cut about 1″ thick
  • 1/4 cup freshly cracked peppercorns, crushed
  • 1 TBLS. olive oil
  • 1 TBLS. butter
  • 2 TBLS Brandy (Cognac preferred)
  • 3/4 cup vegetable broth
  • Salt
  1. Heat oven to 425 degrees F.
  2. Brush the cauliflower slices lightly with oil.
  3. Dredge the cauliflower in crushed peppercorns to coat.
  4. Heat remaining oil and butter in oven proof skillet over medium heat.
  5. Add cauliflower to heated oil/butter and let cook on one side about 2 minutes.
  6. Place skillet in the oven and cook 10 minutes, turn cauliflower and cook another 10 minutes.
  7. Remove skillet from oven, take cauliflower out and set aside on plate (peppercorns may fall off, this is ok).
  8. Return the skillet to the stove-top over medium heat.
  9. Add brandy to pan (careful it will flame up, also do not pour directly from bottle). Once flames are gone, stir in broth and season with a pinch of salt.
  10. Cook to reduce to about half.
  11. Optional, stir in a 1/2 TBLS. of butter to finish the sauce.

I think this pictures is a clear indication that this challenge was a success!

cauliflower steak au poivre

It doesn’t take too much time to get this on the table, so it makes a great quick weeknight meal, though I wouldn’t overlook it as a dinner party or special occasion meal. Next attempt will be with the portobello perhaps, and a side of French fries.

Shared on Foodie Friday


  1. Biz says:

    I love this idea Jacky! Can’t wait to try it. We have eaten out so much on this vacation, I am looking forward to cooking healthy food next week!

  2. The Sage Book Whisperer says:

    There has to be a TRICK to cutting these slices! When I try_ it breaks…so I end up just having smaller pieces_ and using the same recipe…I add a little Cherry Balsamic Vinegar at the end. I’m fond of “presentation” & would love to no how you get them so perfectly cut like that?????

    • Jacky Hackett says:

      I got the nicest slices from the center of the head. Cutting them thick helps too. Luck helps the most! I tend to only get a few good slices. The cherry balsamic sounds like a great addition.

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