Lemon caper roasted cauliflower steaks are a perfect balance of tender and crispy, and add an extra layer of oomph to your eats.
I love this Lemon Caper Roasted Cauliflower Steaks recipe. It’s easy to make and goes well with roasted chicken, steak, grain and veggie bowls–the possibilities are endless!
What I most enjoy about this recipe is the lemon-caper sauce that’s slightly briny from the capers, with a balanced citrusy tang from lemon juice and lemon zest. To finish it off, the cauliflower is finished with freshly grated parmesan.
Lemon Caper Roasted Cauliflower Steaks
If you’ve yet to add cauliflower to your dinner rotation, I suggest you get on it! Cauliflower, is a versatile vegetable that’s part of the cruciferous vegetable family–think broccoli, bok choy, brussels sprouts, cabbage–and can be roasted, used in stir fry dishes, curries, soups, turned into rice, and even mashed.
Cauliflower is neutral in flavor and takes well to typical pantry spices like salt, pepper garlic, oregano, and especially delicious when seasoned with cumin, curry powder, or garam masala.
How to Cut cCauliflower into Steaks
- Remove the green trimming and stem from the bottom;
- Hold the cauliflower upright and slice directly through the middle;
- Hold one of the halves and cut one steak–about 1-1½ inches;
- With each steak, you’ll notice small florets fall off and that’s okay;
- Save and add florets to a baking sheet later–they make for fantastic, super crunchy bits.
How to Roast Cauliflower Steaks
- Preheat oven to 450°F. Spray both sides of cauliflower steak with avocado oil;
- Season with salt, pepper, and garlic powder, and place on a baking sheet;
- Roast in oven and cook for 15 minutes or until side on baking sheet is crisp and golden. Flip and repeat process;
- Once both sides are golden and roasted, remove from oven.
Tips and Tricks
- If a recipe calls for lemon zest and juice, zest the lemon first, as it may be difficult to have a solid grip on the lemon once it has been cut in half
- If you are using a smaller head of cauliflower, cut steaks from end-to-end rather than starting from the middle. This will allow for more control while cutting.
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Lemon Caper Roasted Cauliflower Steaks
Ingredients
- 1 large head cauliflower
- Avocado oil spray
- Kosher salt
- Freshly cracked black pepper
- ½ teaspoon garlic powder
- 1 tablespoon good quality olive oil
- 2 tablespoons butter
- 1½ tablespoons capers lightly chopped
- 1½ teaspoons lemon zest
- ½ lemon, juiced
- 2 teaspoons garlic, minces
- 3 tablespoons freshly grated parmesan
Instructions
- Preheat oven to 450°F.
- Remove the green trimming and stem from the bottom of head.
- Hold cauliflower upright and slice directly through the middle. Hold one of the halves and cut one steak–about 1-1½ inches. Repeat until all steaks are cut. Don’t discard the little pieces as you cut steaks and add to baking sheet.
- Spray both sides of cauliflower steak with avocado oil. Season with salt, pepper, and garlic powder, and place on a baking sheet.
- Roast in oven and cook for 15 minutes or until side facing baking sheet is crisp and golden. Flip and repeat.
- Meanwhile, in a saucepan over medium heat, melt butter and add olive oil. Add garlic and cook for 1 minute or until fragrant.
- Remove saucepan from heat and add capers, lemon juice and lemon zest. Stir until ingredients are incorporated. Set aside. Once both sides are golden and roasted, remove from oven.
- Spoon lemon caper mixture over cauliflower and top with freshly grated parmesan.
