Cauliflower steak and crispy bacon



  • Prep. 10 min /

  • Cook time 20 min /

  • 2 cauliflower steaks

Bacon tranché 250g
Bacon tranché 250g


  • ½ cauliflower head
  • 4 slices of F. Ménard bacon, cut into pieces
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 tsp coarse salt (or fleur de sel)
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp chili flakes
  • 2 tsp honey (or maple syrup)
  • ½ lemon juice and zest
  • ½ cup chopped parsley
  • Walnuts


  • Slice the cauliflower into approximately 1 ½ inch slices. In a small bowl, combine the olive oil and spices. Brush the cauliflower slices with the olive oil mixture, set aside.
  • In a pre-heated cast iron skillet, add the rest of the olive oil mixture, the bacon pieces and cook for 2 minutes, or until the bacon has lost a good portion of the fat. Remove the bacon from the pan and set aside.
  • In the same pan, add the 2 whole garlic cloves and one or two cauliflower steaks (depending on the size of your pan). Cook over medium-high heat 8 minutes, then turn the cauliflower. Add the bacon and continue cooking for 6 to 8 minutes.
  • Remove the cauliflower slices.
  • Deglaze the pan with 45 ml of water (or white wine), scrape the bottom of your pan well. Crush the garlic cloves, mix.
  • In a presentation bowl, add the chopped parsley and sprinkle generously with lemon juice and honey. Add the walnuts, season with salt and pepper.



  • In two plates, place the cauliflower steaks. Pour the crispy bacon sauce, then garnish with the small parsley salad. Finish with a dash of lemon juice if necessary, as well as the lemon zest.