Vegan Cauliflower Steaks with Herb Sauce

Thick-cut cauliflower steaks get a smoky rub of cumin and paprika, seared hot in the skillet until deeply golden, then finished in the oven until the core turns tender and the edges caramelize into something almost meaty. The real showstopper is the herb sauce: parsley, basil, and chives chopped down to a bright, almost paste-like consistency and loosened with olive oil and a tang of apple cider vinegar. Spooned generously over the hot steaks, it turns a humble head of cauliflower into a genuine centerpiece plate, with just enough red pepper flake for a little heat if you want it. Every component here comes from produce, herbs, and pantry spices, which makes this an easy, satisfying main for a vegan table without any sense of compromise. It plates up beautifully too, so it's a great pick when you want something that looks like a lot of effort but comes together in one skillet and one bowl.

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