Cauliflower can be cut into thick slices and seared, just like a steak. This version is then roasted in the oven and served with jalapeño creamed spinach. Contributed by the Meredith Corporation.

They are a far cry from actual steaks, but cauliflower steaks are a worthy dinner no matter what you call them.

Thick slices of cauliflower are hearty enough to hold up to high heat without becoming soggy, and when seasoned with black pepper and cumin, they take on some of that smokiness you might expect from a similarly cooked cut of meat.

This dish from “Better Homes and Gardens Skillet Meals: 150+ Deliciously Easy Recipes from One Pan” by Better Homes & Gardens (Houghton Mifflin Harcourt, $24.99) takes that steak idea one step further by pairing the cauliflower with creamed spinach, a steakhouse favorite.

Skillet-Roasted Cauliflower Steaks with Jalapeño Creamed Spinach

1 to 2 large heads cauliflower (about 3 lb. total)
2 Tbsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
2 (5- to 6-oz.) packages fresh baby spinach
1/2 cup chopped onion
1 to 2 jalapeños, seeds removed and finely chopped
1 cup heavy cream
Salt and black pepper, to taste
1/4 cup roasted, salted pepitas (pumpkin seeds)

Heat oven to 375 degrees. Remove outer leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Turn cauliflower head core side down; using a chef’s knife or large serrated knife, cut cauliflower vertically into four 1- to 1 1/4-inch-thick “steaks.”

In an extra-large skillet that you can also use in the oven, heat 1 Tbsp. oil over medium heat on the stove. Add cauliflower steaks; cook 4 to 6 minutes or until browned on both sides, turning once. Sprinkle with salt, pepper and cumin. Transfer skillet to oven; roast, uncovered, 15 to 20 minutes or until tender. Remove cauliflower from skillet; cover to keep warm.

To make the creamed spinach: Using the same extra-large skillet that you cooked the cauliflower, heat the skillet over medium heat on the stove. Working in two batches, add the spinach to hot skillet; stir until wilted. Repeat with remaining spinach. Transfer to a colander and squeeze out excess liquid.

In the same skillet heat remaining 1 Tbsp. olive oil over medium heat. Add chopped onions and jalapeños, and cook 5 minutes or until tender. Add cream and salt and black pepper. Bring to boiling. Cook 3 to 5 minutes or until cream starts to thicken. Add the wilted spinach. Simmer until desired consistency.

Serve cauliflower steaks over creamed spinach. Sprinkle with pepitas. Serves 4.

— From “Better Homes and Gardens Skillet Meals: 150+ Deliciously Easy Recipes from One Pan” by Better Homes & Gardens (Houghton Mifflin Harcourt, $24.99)