Roasted Cauliflower Steaks

This roasted cauliflower recipe is delicious! When you cut a head of cauliflower like you would a loaf of bread, the resulting slabs can be roasted and served as delicious cauliflower steaks. My favorite way to season them is with a luscious lemony piccata sauce and mushrooms atop a serving of creamy mashers.

Course dinner

Cuisine Italian

Keyword cauliflower piccata, roasted cauliflower, roasted cauliflower piccata

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 67kcal

Author Robin Robertson

Ingredients

1 head cauliflower cored
olive oil for cooking
salt and freshly ground black pepper
1 cup sliced mushrooms
2 scallions minced
⅓ cup dry white wine or vegetable broth store-bought or homemade
3 tablespoons fresh lemon juice
1½ tablespoons capers drained
¼ cup fresh parsley minced
2 teaspoons vegan butter store-bought or homemade, chilled
mashed potatoes with sour cream and chives for serving

Instructions

Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper.
Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into ½-inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through.
While the cauliflower is roasting, make the sauce. Heat 2 teaspoons of oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce.

Notes

Serving suggestion: Serve the cauliflower steaks over a bed of mashed potatoes. Spoon the sauce on top.

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