Roasted Cauliflower Steaks with Parmesan, Lemon & Capers

These roasted cauliflower steaks have a lemon-olive oil dressing with capers and are a breeze to make.

Course Vegetarian

Cuisine Greek

Prep Time 5

Cook Time 45

Servings

Calories 323kcal

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

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.