By Candice Walker on April 20, 2022 (Last updated June 14, 2023) This post may contain affiliate links. Read my disclosure policy.
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When I tried scallops, I couldn’t help thinking that they tasted like cooked cauliflower stalks, as the texture and flavor are so similar! And so this recipe was born – cauliflower scallops. With this recipe, you can make the vegan version of your go-to restaurant indulgence in less than 30 minutes!
🌟Why you’ll love this recipe
Great vegan version of scallops – Cauliflower stalks are an excellent dupe for scallops in every way, from the appearance to the taste to the texture. For vegans who can’t usually enjoy scallops or those who keep kosher, this is the solution to mimic that taste.
Tender and tasty – When steamed, cauliflower stalks soften and take on that tender, buttery texture scallops have. They are SO tender and delicious!
Minimal prep – The amazing thing about this recipe is that you don’t have to add any flavoring or spices to make them taste great – they’re perfect with just a little flavorless oil and some salt and pepper.
Minimizes waste – Most people throw the stalk away, so this is a great way to cook a delicious meal from what would otherwise be wasted!
🧾Ingredients in this recipe
Cauliflower stalks – May sure to buy a whole head of cauliflower if you want to turn the stalk into scallops. A good-sized head of cauliflower will give you plenty of stem to work with.
Flavorless oil – You can use avocado oil, canola oil, vegetable oil, sunflower oil, or others as long as they are flavorless. You can also substitute it with butter.
Salt and pepper – Used to season the cauliflower scallops.
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Take your fresh cauliflower head and remove the florets. Set them aside for another recipe, or blend them into cauliflower rice or a crust.
Trim the side of the stalk so that the stalk is a uniform thickness all the way down. Remember to trim off the woody bottom part of the cauliflower, too.
⭐ Pro Tip
To make the stalks look as much like scallops as possible, I trim the bottoms of the florets. This is cosmetic only, and helps to keep them looking uniform!
Now cut the stalk into 1-inch thick discs to recreate that scallop thickness.
Add them to a steamer and steam until they are fork-tender, which should take about 5-10 minutes.
Next, heat 1 tablespoon of flavorless oil (you can also use butter) in a non-stick pan or cast-iron pan over medium heat. Add in the steamed cauliflower discs.
Season the cauliflower with a little salt and pepper and sear the top and bottom until they are golden brown. It usually takes 1-3 minutes per side.
⭐ Pro Tip
You can push the cooking time to get the cauliflower just past golden brown and get a little more of a char, which is delicious!
You can consume the cauliflower florets raw and they’re great as a snack with a dip or with other veggies. I don’t recommend eating the stalk raw because it can be tough.
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Step up your vegan recipe repertoire with these versatile options!
These cauliflower scallops are the incredible vegan version of your favorite go-to restaurant indulgence… ready in 20 minutes!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main
Cuisine: American
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 1
Calories: 29kcal
Ingredients
1cauliflower stalk
flavorless oillike canola, vegetable, sunflower seed, or avocado. Butter also works.
salt and pepperto taste
Instructions
Remove the florets from the cauliflower and set them aside for another recipe.
Trim the stalk so the sides are close to parallel to each other. It is OK if the bottoms of the floret stalks remain. You want to keep as much of the cauliflower as possible, but you want each piece to be a similar size. Also, trim the woody part off the bottom of the stalk.
Cut the stalk into 1-inch thick discs. Add them to your steamer and steam until fork-tender, 5-10 minutes.
Heat 1 tablespoon of oil in a non-stick or cast-iron pan over medium heat. Add in the steamed cauliflower discs. Season with salt and pepper and sear the top and bottom until golden brown, 1-3 mintues per side.
Video
Notes
Trimming off the bottoms of the florets is cosmetic only. Just keep uniformity in mind.You can push it past golden brown and get a little more of a char, which is delicious, too.One cauliflower stalk only really feeds one person, so what used to get thrown out just became a delicacy!
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
