Mediterranean Roasted Cauliflower Steaks with Lemon-Caper & Herbs

These Mediterranean Roasted Cauliflower Steaks with Lemon-Caper & Herbs are a bright, flavorful way to turn a simple vegetable into the star of your meal. Thick slices of cauliflower are roasted until golden and crisp on the edges, then topped with a zesty lemon-caper dressing and fresh herbs. It’s light, elegant, and easy — perfect as a main course for vegetarians or a side dish with fish or chicken.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2–3

Ingredients

1 large head of cauliflower (about 800 g), sliced into 1-inch (2.5 cm) steaks

5 tbsp (75 ml) olive oil

1 tbsp (15 ml) lemon juice

1 tbsp (15 g) capers, drained

1 garlic clove, minced

1 tbsp fresh parsley, chopped

Salt & black pepper, to taste

Instructions

Prepare the Cauliflower

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Remove the outer leaves and trim the stem of the cauliflower, leaving the core intact.

Slice the cauliflower vertically into 1-inch-thick steaks (you’ll get about 2–3 full steaks and some smaller florets).

Brush both sides of each steak generously with olive oil and season with salt and black pepper.

Roast the Cauliflower

Arrange the cauliflower steaks in a single layer on the baking sheet.

Roast for 15 minutes, then carefully flip each steak.

Continue roasting for another 10–15 minutes, or until golden brown and tender in the center with crisp edges.

Make the Lemon-Caper Herb Dressing

In a small bowl, whisk together 2 tbsp olive oil, lemon juice, capers, minced garlic, and a pinch of salt and pepper.

Stir in the chopped parsley just before serving.

Serve

Transfer the roasted cauliflower steaks to a serving platter.

Spoon the lemon-caper herb dressing evenly over the top.

Garnish with extra parsley or lemon zest if desired.

Serve warm as a main or side dish with grains, fish, or grilled chicken.

Tips & Variations

Cutting Perfect Cauliflower Steaks

Keep the core intact: The core holds the steaks together. Trim just the leaves and bottom stem, but leave enough of the stalk to keep each slice stable.

Use a sharp knife: A large chef’s knife helps make clean, even cuts without crumbling the florets.

Save the extras: Any small florets that fall off can be roasted alongside the steaks—they’ll turn into crisp little bites.

Getting That Golden Roast

High heat is key: Roast at 425°F (220°C) to caramelize the edges and create a deep, nutty flavor.

Don’t overcrowd: Space the cauliflower pieces out on the pan so they roast instead of steam.

Flip halfway: This ensures both sides become evenly browned and slightly crisp.

Tips

Balance the acidity: If your lemons are very tart, add a small drizzle of honey or maple syrup to the dressing for balance.

Warm the dressing slightly: Letting the garlic and capers sit in warm olive oil for a minute or two softens their sharpness and infuses flavor.

Add texture: Sprinkle toasted almonds, pine nuts, or breadcrumbs over the top for crunch.

Variations

Mediterranean Twist: Add a handful of chopped sun-dried tomatoes or Kalamata olives to the dressing for more depth.

Spicy Option: Sprinkle chili flakes or drizzle a bit of harissa or chili oil before serving.

Herb Swap: Try fresh dill, mint, or basil instead of parsley for a different aromatic profile.

Cheesy Finish: Crumble a bit of feta or shaved Parmesan over the warm cauliflower just before serving.

Citrus Variation: Replace lemon with lime or orange for a brighter, softer flavor.

Serving Suggestions

Serve as a vegetarian main with couscous, quinoa, or lentil salad.

Pair with grilled salmon, chicken, or lamb for a complete Mediterranean-style dinner.

Add a dollop of Greek yogurt or tahini sauce on the side for a creamy contrast.

Q&A

Q: Can I make cauliflower steaks ahead of time?
Yes, you can slice and season the cauliflower a day ahead. Keep it covered in the fridge, then roast just before serving for the best texture and flavor. The lemon-caper dressing can also be prepared in advance and refrigerated separately.

Q: My cauliflower fell apart while slicing — what did I do wrong?
It’s normal for a few florets to break off. Make sure to slice through the center of the cauliflower, keeping the core intact. Use the smaller pieces as roasted “bites” or toss them into salads.

Q: Can I cook these in an air fryer?
Absolutely. Air fry the cauliflower steaks at 400°F (200°C) for about 15–18 minutes, flipping halfway. You’ll get beautifully crisp edges with less oil.

Q: What can I use instead of capers?
You can replace capers with chopped green olives, pickles, or even a little chopped anchovy for a similar salty-tangy flavor.

Q: Is this dish vegan?
Yes, it’s naturally vegan and gluten-free. Just ensure your ingredients (like capers and seasonings) don’t contain added preservatives that may include animal derivatives.

Nutrition

(per serving, serves 2–3)

(Approximate values)

Calories: 210 kcal

Protein: 5 g

Carbohydrates: 12 g

Fiber: 5 g

Total Fat: 16 g

Saturated Fat: 2 g

Sodium: 300 mg

Vitamin C: 80% DV

Calcium: 6% DV

Iron: 8% DV

This dish is high in fiber, antioxidants, and heart-healthy fats, making it an excellent plant-based option.

Conclusion

Mediterranean Roasted Cauliflower Steaks with Lemon-Caper & Herbs turn a humble vegetable into a show-stopping centerpiece. The caramelized edges, zesty lemon, and briny capers give it layers of flavor without any heaviness. It’s easy to prepare, beautifully simple, and works as both a vegetarian main or a flavorful side. Whether served warm out of the oven or at room temperature, it brings a bright, fresh Mediterranean flair to your table.