Veggie Steak

Serves 2 servings

Prep time: 10 minutes
Cook/Bake time: 15 minutes
Total time: 25 minutes

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Dairy free

Gluten free

Soy free

Sugar free

Grain free



What You'll Need


  • 1 heads cauliflower, 2 clusters maitake mushrooms, or 1 butternut squash 
  • 1 stick Culcherd Garlic Butter
  • 1 tbsp EVOO
  • 2 cloves garlic, crushed
  • ¼-½ tsp Himalayan pink salt
  • Pepper to taste
  • 1 sprig fresh rosemary, thyme, or sage

How To


Preheat oven to 400°F.

For Cauliflower

  • Trim outer leaves, and slice cauliflower in half lengthwise through the core.
  • Cut a 1 ½ inch steak from each half.
  • Save remaining cauliflower for another use.

For Maitake

No prep needed here, the clusters are ready to go!

For Squash

  • Cut the neck off the squash and save for another use. Trim stem, and then peel. 
  • Slice squash in half lengthwise, and trim off outer rounded side to create two 1 inch steaks.
  • Heat EVOO in a large cast iron pan over medium-high heat. Add steak of your choice and sear for about 5-7 minutes on each side until browned. 
  • Transfer to the oven, and cook for another 10 minutes. Until cooked through.
  • Once cooked, return to the stove on low heat. Add butter, herbs (rosemary for caulie, thyme for maitake, sage for squash) and garlic.
  • Tilt pan towards you so that butter pools on one side. Use a large spoon to baste the steaks with the butter. Do this for about one minute.
  • Season with salt and pepper.