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A serving platter with roasted cauliflower steaks in olive oil lemon and capers dressing, two lemon halves, a cloth napkin and some fresh dill leaves.

Roasted Cauliflower Steaks With Lemon Olive Oil And Capers

These roasted cauliflower steaks have a lemon-olive oil dressing with capers and are so easy to make. This dish can be served as a delicious side dish to anything roasted or a fabulous addition to a salad.
Course Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4
Author by Jenny Skrapaliori Graves


  • one cauliflower head
  • ½ cup extra virgin olive oil
  • cup capers
  • 2 lemons
  • sea salt
  • freshly ground pepper


  • Preheat the oven to 380F.
  • With a sharp knife slice the cauliflower into ⅓ inch "steaks". Some will separate and crumble, don't worry about that. 
  • Arrange the cauliflower pieces on a baking sheet. Arrange the garlic between. Add the olive oil all over. Season with salt and fresh ground pepper.
  • Bake for about 45 min or until cauliflower is golden and lightly crispy at the edges and soft in the middle. Half way check it out, and give it a light. Sometimes I flip the pieces so they can get golden all over.
  • In a separate bowl mix 2 tbsp extra virgin olive oil, the juice of one lemon, and a handful of capers. Do a taste test in case you need more lemon juice to balance it. Add a generous amount of fresh ground pepper. Set aside.
  • Remove from heat and carefully place the cauliflower in a large bowl. Add the lemon-olive oil-caper dressing on top. Sprinkle a generous amount of shaved parmesan cheese. Serve immediately.