These roasted cauliflower steaks have a caper-lemon-olive oil dressing and are served with shaved parmesan cheese. They are a delicious side dish for your next barbecue or an addition to a green leafy salad.
If you love these roasted cauliflower steaks, you will also love these cauliflower fritters, lemon potatoes with garlic and oregano or spanakorizo-Greek rice with spinach and lemon!
Why this recipe sings
These roasted cauliflower steaks are one of the easiest recipes yet packed with flavor.
After seasoning with sea salt and freshly ground pepper, the steaks go on a baking sheet and are drizzled with extra virgin olive oil. Plenty of crushed garlic is added, then roast in a hot oven for 45 minutes. The cauliflower develops frizzled edges and sweet and tender middles from the high heat. A simple dressing of lemon juice, olive oil, and capers is drizzled over them for serving, as well as plenty of shaved Parmesan.
The combination of these few ingredients creates such a beautiful, bright, fresh flavor. Tangy, salty, and sweet, these cauliflower steaks can be eaten right out of the oven or at room temperature. They are perfect for grilled fish, chicken, burgers or a big leafy salad.
Here is what you need
- Cauliflower. one large head of cauliflower, sliced lengthwise through the core into four steaks. Any small bits and crumbles are added 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.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make roasted cauliflower steaks
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 sweet as well.
Crush and roughly chop the garlic. Sprinkle it all over the steaks and drizzle about four extra virgin olive oil tablespoons.
Season with sea salt and 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.
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.
There are plenty of delicious dishes that pair well with cauliflower. Some popular options include roasted chicken, salmon, greek style burgers, meatballs-keftedes, or roasted vegetables like briam.
The best way to use any leftovers is to make delicious cauliflower fritters. They are perfect as a snack or side dish and quick to make with a few pantry ingredients.
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Roasted Cauliflower Steaks With Lemon Olive Oil And Capers
Equipment
- Citrus Juicer
- baking sheet
Ingredients
- 1 one cauliflower head
- 1/2 cup extra virgin olive oil total
- 1/3 cup capers
- 1 lemon plus more for serving
- 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.
- 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.
- 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.
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.
Nutrition
