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Roasted Cauliflower Steaks with Parmesan, Lemon and Capers

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Jenny Skrapaliori-Graves | Last Updated: July 22, 2026

A plate with roasted cauliflower steaks with dill, capers and parmesan cheese.

These roasted cauliflower steaks get a caper-lemon-olive oil dressing — what Greeks call ladolemono — and a generous shower of shaved parmesan. Ladolemono is the classic Greek olive oil and lemon sauce that shows up on everything from grilled fish to roasted vegetables in a Greek kitchen; here’s the full ladolemono recipe if you want to keep a batch on hand. They’re a delicious side dish for your next barbecue or an addition to a green leafy salad.

If you love the roasted cauliflower steaks, you will also love these cauliflower fritters, lemon potatoes with garlic and oregano or spanakorizo-Greek rice with spinach and lemon!

A plate with roasted cauliflower steaks with dill, capers and parmesan cheese. Partial view of two lemon halves, a plate with cheese, a citrus juicer and a cloth napkin.

Why you will love roasted cauliflower steaks

  • Ridiculously simple. Five minutes of prep, one baking sheet, and the oven does the rest — no flipping, no babysitting.
  • That caramelized crust. High heat gives the edges deep golden, almost nutty char while the center stays tender — the whole reason “steak” is in the name.
  • Big, bright flavor from a short ingredient list. Ladolemono and parmesan hit tangy, salty, and savory all at once, so nothing tastes like plain roasted vegetables.
  • Genuinely versatile. Serve it warm next to grilled fish or bifteki, at room temperature in a big leafy salad, or straight off the sheet pan as a snack.
  • Make-ahead friendly. The ladolemono dressing keeps well, so you can roast the cauliflower earlier in the day and dress it right before serving.
  • Naturally vegetarian and gluten-free — an easy dish to put on the table when you’re feeding a mixed crowd.

Here is what you need

A cauliflower head, bowls with olive oil, capers, a lemon, sea salt and pepper, a few branches of dill, a plate with parmesan cheese cubes and a head of garlic are the ingredients to make roasted cauliflower steaks.
  • Cauliflower. One large head of cauliflower, sliced lengthwise through the core into four steaks. Add any small bits and crumbles to the sheet because they crisp up and are delicious!
  • Capers. They can uniquely flavor many different dishes with tangy, salty notes.
  • Garlic. The rich and slightly sweet taste of roasted garlic is a delicious addition to this recipe.
  • Lemon. Its juice brightens cauliflower.
  • Fresh dill. It has a uniquely fresh and sweet flavor that brightens any dish.
  • Parmesan cheese. Salty and savory, it goes so well with the capers and the lemon olive oil dressing.
  • Extra virgin olive oil, sea salt, and freshly ground pepper.

How to make roasted cauliflower steaks

  1. Preheat the oven to 190°C / 380°F.
  2. With a sharp knife, slice the cauliflower into 1/3 inch “steaks” and arrange them on a baking sheet. Some pieces will separate and crumble; add them to the sweet as well. 
  3. Crush and roughly chop the garlic. Sprinkle it all over the steaks and drizzle about four tablespoons of extra virgin olive oil.
  4. Season with sea salt and freshly ground pepper.
Cauliflower steaks on a parchment paper seasoned with olive oil, sea salt and pepper.
  1. Bake for about 45 minutes until cauliflower is golden, crispy at the edges, and soft in the middle. Halfway, check it out, and see if small pieces are crisping up fast and need to come out.
  2. Mix two tablespoons of extra virgin olive oil, the juice of one lemon, and a handful of capers in a bowl. Do a taste test in case you need more lemon juice to balance it.
A plate with roasted cauliflower steaks with dill, capers and parmesan cheese. Partial view of two lemon halves, a plate with cheese, a citrus juicer and a cloth napkin.
  1. Remove cauliflower from the heat and carefully place the steaks on a large plate. Add the lemon-olive oil-caper dressing on top. Sprinkle a generous amount of shaved parmesan cheese.
  2. Serve with more lemon wedges to go around the table.

FAQ

Slice a whole head of cauliflower lengthwise through the core into 1/3-inch steaks, arrange on a sheet pan with garlic, olive oil, salt, and pepper, and roast at 380°F for about 45 minutes until golden and crisp-edged. Finish with the ladolemono dressing and shaved parmesan just before serving.

They’re a natural side for anything off the grill — roasted chicken, salmon, or bifteki. They also hold their own tossed into a big leafy salad, or served at room temperature as part of a meze spread alongside tapenade and warm pita.

Yes — roast the cauliflower up to a day ahead and store it covered in the fridge. Bring it to room temperature (or warm it briefly in a 350°F oven) and add the fresh ladolemono dressing and parmesan right before serving so it doesn’t go soggy.

No — some pieces will crumble off the core as you slice, and that’s fine. Scatter those loose florets onto the sheet pan too; they crisp up beautifully and are some of the best bites.

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A plate with roasted cauliflower steaks with dill, capers and parmesan cheese.

Roasted Cauliflower Steaks with Parmesan, Lemon & Capers

by Jenny Skrapaliori Graves
These roasted cauliflower steaks have a lemon-olive oil dressing with capers and are a breeze to make.
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Vegetarian
Cuisine Greek
Servings 4
Calories 323 kcal

Equipment

  • Citrus Juicer
  • baking sheet

Ingredients
  

  • 1 cauliflower head
  • 4 garlic cloves, crushed and roughly chopped
  • ½ cup extra virgin olive oil, total
  • 2 tablespoons fresh dill, roughly chopped
  • ⅓ cup capers, rinsed
  • 1 lemon, plus more for serving
  • ⅓ cup shaved parmesan cheese
  • sea salt
  • freshly ground pepper

Instructions
 

  • Preheat the oven to 190°C / 380°F.
  • With a sharp knife, slice the cauliflower into 1/3 inch "steaks" and arrange them on a baking sheet. Some pieces will separate and crumble; add them to the sheet next to the steaks. 
    Crush and roughly chop the garlic. Sprinkle it over the steaks and drizzle about three to four tablespoons extra virgin olive oil.
    Season with sea salt and freshly ground pepper.
    1 cauliflower head, 4 garlic cloves, ½ cup extra virgin olive oil, sea salt, freshly ground pepper
  • Bake for about 45 minutes until cauliflower is golden, crispy at the edges, and soft in the middle. Halfway, check it out, and see if small pieces are crisping up fast and need to come out. 
  • Mix two tablespoons of extra virgin olive oil, the juice of one lemon, and a handful of capers in a bowl. Do a taste test in case you need more lemon juice to balance it. 
    ½ cup extra virgin olive oil, 1 lemon, ⅓ cup capers
  • Remove cauliflower from the heat and carefully place the steaks on a large plate. Add the lemon-olive oil-caper dressing on top. Sprinkle a generous amount of shaved parmesan cheese. 
    Serve with more lemon wedges to go around the table.
    ⅓ cup shaved parmesan cheese, 2 tablespoons fresh dill

Notes

  • Use any leftovers to make delicious cauliflower fritters. They are perfect as a snack or side dish and quick to make with a few pantry ingredients.
 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 323kcalCarbohydrates: 12gProtein: 7gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 6mgSodium: 582mgPotassium: 494mgFiber: 4gSugar: 4gVitamin A: 107IUVitamin C: 85mgCalcium: 149mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Roasted Cauliflower Steaks with Parmesan, Lemon and Capers

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