Thick-cut cauliflower steaks get seared until deep golden, then finished in the oven so the centers turn tender and sweet while the edges stay caramelized. The real showstopper is the sauce: butter cooked slowly until the milk solids toast to a nutty brown, then loaded with crispy fried sage leaves and brightened with a splash of apple cider vinegar. That sauce gets spooned generously over the steaks, with a scatter of fresh parsley to finish. It's an elegant, restaurant-worthy plate built from a single vegetable treated like the main event, and it's a satisfying, flavor-packed centerpiece for a vegetarian table.
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Preheat the oven to 425°F (220°C). Remove the outer leaves from the cauliflower and trim the stem flat so the head sits level. Stand the cauliflower upright and slice it from top to stem into two 1-inch-thick center steaks. Reserve any florets that fall away for another use.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Season both sides of each cauliflower steak with the salt. Add the steaks to the skillet and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan.
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