Lemon caper roasted cauliflower steaks strike a delightful balance between tender interior and crisp, caramelized edges, bringing a bright, savory boost to any meal.
This recipe is simple to prepare and versatile enough to pair with roasted chicken, steak, grain bowls or vegetable-forward plates. The star is the lemon-caper sauce: briny capers balanced by bright lemon juice and zest, finished with freshly grated Parmesan for a savory touch.
Lemon Caper Roasted Cauliflower Steaks
If cauliflower isn’t yet part of your regular rotation, now’s a great time to start. A member of the cruciferous family—alongside broccoli, bok choy, Brussels sprouts and cabbage—cauliflower adapts well to many cooking methods: roast it, stir-fry it, add it to soups and curries, pulse it into rice or mash it for a lower-carb side.
Cauliflower has a mild flavor that takes seasoning beautifully. Basic pantry spices—salt, pepper, garlic and oregano—work well, and it also pairs nicely with cumin, curry powder or garam masala when you want a bolder profile.
How to Cut Cauliflower into Steaks
- Trim away the green leaves and cut off the stem base so the head sits flat.
- Stand the cauliflower upright and slice through the middle to create two halves.
- From a half, cut steaks about 1–1½ inches thick. Expect some florets to fall away—this is normal.
- Save the loose florets and roast them alongside the steaks for extra crunchy bites.
How to Roast Cauliflower Steaks
- Preheat the oven to 450°F (230°C). Lightly spray both sides of each steak with avocado oil.
- Season with kosher salt, freshly cracked black pepper and garlic powder. Arrange on a baking sheet.
- Roast for about 15 minutes until the side on the baking sheet is golden and crisp, then flip and roast the other side until both sides are nicely caramelized.
- Remove from the oven and keep warm while you prepare the lemon-caper topping.
Tips and Tricks
- Zest lemons before cutting them in half; it’s easier to grip a whole lemon when zesting.
- For smaller heads, cut steaks end-to-end rather than trying to slice from the center—this gives you more control and cleaner slices.
More Delicious Recipes
- Creamy Garlic Mushroom Pork Chops
- Panko and Parmesan Crusted Baked Cod
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Lemon Caper Roasted Cauliflower Steaks
5 minutes
30 minutes
35 minutes
Ingredients
- 1 large head cauliflower
- Avocado oil spray
- Kosher salt
- Freshly cracked black pepper
- ½ teaspoon garlic powder
- 1 tablespoon good quality olive oil
- 2 tablespoons butter
- 1½ tablespoons capers lightly chopped
- 1½ teaspoons lemon zest
- ½ lemon, juiced
- 2 teaspoons garlic, minced
- 3 tablespoons freshly grated Parmesan
Instructions
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Preheat oven to 450°F (230°C).
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Remove the green trimming and stem from the bottom of the head so it sits flat.
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Hold the cauliflower upright and slice directly through the middle. From each half, cut steaks about 1–1½ inches thick. Keep any small florets and add them to the baking sheet.
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Spray both sides of each steak with avocado oil. Season with salt, pepper and garlic powder and arrange on a baking sheet.
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Roast for about 15 minutes, or until the side on the baking sheet is crisp and golden. Flip and roast the other side until both sides are caramelized.
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While the steaks roast, melt the butter in a saucepan over medium heat with the olive oil. Add the minced garlic and cook 1 minute until fragrant.
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Remove the pan from heat and stir in the chopped capers, lemon juice and lemon zest. Mix to combine, then spoon the lemon-caper mixture over the roasted steaks.
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Finish with freshly grated Parmesan and serve immediately.
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