Roasted Cauliflower Steaks with Lemon Caper Sauce
Thick cauliflower “steaks” are roasted until golden and tender, then topped with a zesty lemon-caper sauce that’s tangy, garlicky, and full of Mediterranean character. It’s a beautiful vegetarian main or side dish that pairs perfectly with grains, salads, or grilled fish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 2–3
Ingredients
For the Cauliflower Steaks
1 large head of cauliflower
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp paprika
For the Lemon Caper Sauce
2 tbsp olive oil
2 garlic cloves, minced
2 tbsp capers, drained and chopped
Zest of ½ lemon
2 tbsp fresh lemon juice
1 tbsp parsley, finely chopped
Salt and pepper, to taste
Instructions
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a large baking tray with parchment paper.
Prepare the Cauliflower Steaks:
Remove the outer leaves and trim the stem, keeping the core intact.
Slice the cauliflower from top to stem into 1-inch thick slabs (you should get about 2–3 large “steaks”).
Brush both sides with olive oil and season with salt, pepper, garlic powder, and paprika.
Roast the Cauliflower:
Place the slices on the baking tray.
Roast for 25–30 minutes, flipping halfway through, until golden brown and tender inside.
Make the Lemon Caper Sauce:
In a small skillet, heat olive oil and butter over medium heat.
Add minced garlic and saute for 30 seconds until fragrant.
Stir in capers, lemon zest, and lemon juice.
Cook for another minute, then remove from heat and stir in chopped parsley.
Season lightly with salt and pepper.
Serve:
Place roasted cauliflower steaks on a platter.
Spoon the warm lemon-caper sauce generously over each piece.
Garnish with extra parsley and a lemon wedge on the side.
Notes & Tips
Make it vegan: Skip butter or use plant-based butter.
Add crunch: Sprinkle with toasted almonds or breadcrumbs before serving.
Pair with: Quinoa, couscous, lentil salad, or herbed yogurt sauce.
Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven for best texture.
Frequently Asked Questions
Q1: Can I use frozen cauliflower?
Not ideal — fresh cauliflower gives the best texture for slicing and roasting.
Q2: Can I air fry the cauliflower steaks?
Yes! Cook at 400°F (200°C) for 15–18 minutes, flipping halfway.
Q3: How do I keep the steaks from falling apart?
Use a sharp knife and cut from the center of the cauliflower, keeping the core intact — that helps hold each “steak” together.
Nutritional Information
Calories: ~210 kcal
Protein: 5 g
Carbohydrates: 13 g
Fat: 15 g
Fiber: 5 g