A deliciously tender and flavorful plant-based dish, these cauliflower steaks are perfectly roasted and topped with a tangy lemon caper sauce. A great option for a light main course or an elegant side dish.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients
- 2 small heads cauliflower (1 ½–2 pounds each)
- ½ teaspoon ground pepper, plus more to taste
- ¼ teaspoon kosher salt, plus ⅛ teaspoon, divided
- 2 tablespoons all-purpose flour, divided
- 2 tablespoons canola oil, plus 1 teaspoon, divided
- 3 cups low-sodium vegetable broth, divided
- 1 small shallot, minced
- ¼ cup dry white wine
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons rinsed nonpareil capers
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley (optional, for garnish)
Directions
Step 1: Prepare the Cauliflower Steaks
- Preheat oven to 350°F (175°C).
- Trim the leaves from the cauliflower heads and slice each head into 2 (1-inch-thick) “steaks,” leaving the cores intact. Reserve remaining cauliflower for another use.
- Sprinkle the steaks with ground pepper and ¼ teaspoon salt. Lightly dust the cut sides with 1 tablespoon flour.
Step 2: Sear the Steaks
- Heat a large skillet over medium heat.
- Add 1 tablespoon canola oil and sear 2 cauliflower steaks, cooking for about 2 minutes per side until nicely browned.
- Transfer to a 9×13-inch baking dish. Repeat with another tablespoon of oil and the remaining steaks.
Step 3: Bake the Steaks
- Pour 2 cups vegetable broth into the baking dish and cover tightly with foil.
- Bake for about 45 minutes, flipping the steaks once halfway through, until the cores are tender.
Step 4: Prepare the Lemon Caper Sauce
- About 10 minutes before the cauliflower is done, heat the remaining 1 teaspoon canola oil in the skillet over medium heat.
- Add minced shallot and cook, stirring, until lightly browned and tender, about 1 minute.
- Add white wine and cook, scraping up browned bits, until the wine has almost evaporated, about 1 minute.
- In a small bowl, whisk 1 tablespoon flour with 1 cup vegetable broth. Add to the skillet and cook, stirring, until thickened and reduced by half, about 4 minutes.
- Stir in lemon zest, lemon juice, capers, and the remaining ⅛ teaspoon salt. Simmer for 1 minute.
- Remove from heat and swirl in unsalted butter. Cover and keep warm.
Step 5: Serve
- Transfer the cauliflower steaks to a serving platter, discarding the remaining broth from the baking dish.
- Spoon the lemon caper sauce over the steaks.
- Garnish with chopped parsley, if desired.
Serving Suggestions
- Serve as a main dish with a side of roasted potatoes or quinoa.
- Pair as a side dish with grilled fish, chicken, or tofu.
Cooking Tips
- Ensure cauliflower steaks are evenly sliced for consistent cooking.
- For added flavor, sprinkle steaks with smoked paprika before searing.
- Use vegetable broth with a richer flavor to enhance the dish.
Nutritional Benefits
- Cauliflower: High in fiber, vitamins C and K, and low in calories.
- Capers: Add a burst of flavor and are low in calories.
- Lemon Juice: Rich in vitamin C and antioxidants.
Dietary Information
- Vegetarian
- Gluten-free option: Use gluten-free flour.
Nutritional Facts (Per Serving – Approx. 4 servings):
- Calories: 200
- Protein: 5 g
- Fat: 10 g
- Carbohydrates: 20 g
- Fiber: 5 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or on the stovetop to retain texture.
Why You’ll Love This Recipe
- A simple yet elegant dish packed with bold flavors.
- Perfect as a plant-based main or versatile side.
- Easy to prepare and customize with your favorite seasonings.
Conclusion
These Cauliflower Steaks with Lemon Caper Sauce are a delightful way to enjoy cauliflower in an elevated dish. The tender steaks paired with the tangy, buttery sauce create a flavorful and satisfying meal. Whether served as a main or side, this recipe will impress any crowd.
Frequently Asked Questions
- Can I use larger cauliflower heads?
Yes, but the steaks may require longer baking time to become tender. - What can I substitute for white wine?
Use vegetable broth with a splash of apple cider vinegar or lemon juice. - Can I make this dairy-free?
Substitute the butter with vegan butter or omit it entirely. - What other garnishes work well?
Try toasted pine nuts, fresh dill, or grated Parmesan. - Can I grill the cauliflower instead of baking?
Yes, grill the steaks after searing for a smoky flavor. - What if I don’t have capers?
Substitute with chopped green olives for a similar tangy flavor. - Can I use another oil instead of canola?
Olive oil works perfectly and adds extra flavor. - Is this recipe freezer-friendly?
The sauce can be frozen, but the cauliflower is best eaten fresh. - Can I add other vegetables?
Yes, roasted carrots or asparagus make great additions. - How do I ensure the sauce isn’t too salty?
Use low-sodium vegetable broth and adjust salt to taste.
Enjoy this flavorful and versatile dish for any occasion!