These Cauliflower Steaks with Lemon Caper Sauce are a delightful and elegant dish that’s perfect for a special dinner or as a unique side. The tender, roasted cauliflower paired with a tangy lemon caper sauce is sure to impress your guests and become a new favorite.
Preparation Time: Approximately 1 hour
Ingredients:
- 2 small heads cauliflower (1 1/2-2 pounds each)
- 1/2 teaspoon ground pepper, plus more to taste
- 1/4 teaspoon kosher salt, plus 1/8 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
- 1/4 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, for garnish (optional)
Directions:
- Preheat oven to 350°F (175°C).
- Trim the leaves from the cauliflower heads. Leaving the cores intact, cut down through the core to get 2 (1-inch-thick) “steaks” from each head. Reserve the remaining cauliflower for another use. Sprinkle the steaks with ground pepper and 1/4 teaspoon salt. Lightly dust the cut sides with 1 tablespoon flour.
- Heat a large skillet over medium heat. Swirl in 1 tablespoon canola oil and add 2 cauliflower steaks. Cook, flipping once, until nicely browned, about 2 minutes per side. Transfer to a 9-by-13-inch baking dish. Repeat with 1 tablespoon oil and the remaining 2 steaks.
- Pour 2 cups vegetable broth into the baking dish; cover tightly with foil. Bake, flipping the steaks once, until the core of the cauliflower is tender, about 45 minutes.
- About 10 minutes before the cauliflower is done, add the remaining 1 teaspoon canola oil and minced shallot to the skillet. Cook over medium heat, stirring, until the shallot is lightly browned and tender, about 1 minute.
- Add the white wine to the skillet; cook, scraping up the browned bits, until the wine has almost completely evaporated, about 1 minute. Whisk the remaining 1 tablespoon flour and 1 cup vegetable broth together in a measuring cup or small bowl. Add to the skillet; cook, stirring, until thickened and reduced by half, about 4 minutes.
- Add the lemon zest, lemon juice, capers, and the remaining 1/8 teaspoon salt; simmer for 1 minute. Remove from heat and swirl in the unsalted butter. Season with more ground pepper, if desired. Cover and keep warm.
- Transfer the cauliflower steaks to a platter, discarding the remaining broth. Spoon the lemon caper sauce over the cauliflower. Sprinkle with chopped parsley, if desired.
Serving Suggestions: Serve these cauliflower steaks as a main dish with a side of rice, quinoa, or a fresh green salad. They also make an excellent side dish for grilled meats or fish.
Cooking Tips:
- Ensure the cauliflower steaks are evenly cut to promote even cooking.
- Use a nonstick skillet to prevent sticking and ensure easy cleanup.
Nutritional Benefits:
- Cauliflower is low in calories and high in vitamins C and K.
- This dish is rich in antioxidants and provides a good source of fiber.
Dietary Information:
- This recipe is vegetarian and can be made vegan by substituting butter with a plant-based alternative.
- Can be made gluten-free by using a gluten-free flour substitute.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven or microwave before serving.
Why You’ll Love This Recipe:
These Cauliflower Steaks with Lemon Caper Sauce are not only visually appealing but also packed with flavor. The combination of tender cauliflower and tangy, rich sauce makes it a standout dish for any occasion.
Conclusion:
Enjoy these elegant and delicious Cauliflower Steaks with Lemon Caper Sauce as a unique and flavorful addition to your meal repertoire. Perfect for impressing guests or treating yourself to something special. Bon appétit!
