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Lemon Caper Roasted Cauliflower Steaks

Lemon Caper Roasted Cauliflower Steaks

Lemon caper roasted cauliflower steaks are a perfect balance of tender and crispy, and add an extra layer of oomph to your eats.
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Course: Side Dish, Vegetable
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3
Author: Jeri Mobley-Arias


  • 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


  • 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.