Roasted Cauliflower Steaks With Lemon Olive Oil And Capers
User Reviews
5
Roasted Cauliflower Steaks With Lemon Olive Oil And Capers
Description
Roasted Cauliflower Steaks With Lemon Olive Oil And Capers begins by slicing a whole cauliflower into thick steaks and baking them until the edges turn golden brown while the insides remain soft. The roasting process intensifies the cauliflower’s natural flavors and creates a pleasing contrast between crisp and tender textures. A dressing made of extra virgin olive oil, fresh lemon juice, and briny capers is poured over the cooked steaks, adding brightness and a salty tang. The addition of shaved parmesan adds umami richness and slight creaminess. This combination results in a well-rounded dish that balances roasted vegetable depth with fresh acidity and a hint of savory complexity.
This recipe works well as a vegetarian main or a substantial side dish. Its vibrant dressing and crisped texture complement grains, roasted meats, or pasta dishes. Serving with additional lemon wedges allows diners to adjust the acidity to their preference. The roasted steaks retain their structure, making for an attractive presentation on a plate.
Leftover roasted cauliflower steaks can be repurposed into cauliflower fritters as a snack or side, making this recipe practical for minimal food waste and versatile usage. Monitoring for overly crisped small pieces during baking helps prevent burning, ensuring an optimal texture across all sliced parts.
Ingredients
- 1 cauliflower
- 1/2 cup extra virgin olive oil total
- 1/3 cup capers
- 1 lemon plus more for serving
- salt sea salt
- black pepper freshly ground
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
- Check small cauliflower pieces during roasting to remove those crisping too quickly to avoid burning.
- Leftover roasted cauliflower steaks can be transformed into fritters for a quick snack or side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Sodium | 449mg | 19% |
| Potassium | 510mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 99mg | 110% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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