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Caramelized Cauliflower Steaks With Crisped Capers


As pictured on above right

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Rate this recipe 4.5/5 (8 Votes)


  • 3 large heads cauliflower, trimmed
  • 1 1/4 cups extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 cup large capers, rinsed in cool water, drained and dried
  • Lemon wedges, for serving


Servings 12
Adapted from


Step 1

Preheat oven to 350 degrees. Use a sharp, heavy knife to cut cauliflower into 1-inch-thick steaks, starting at the center of cauliflower head and cutting through the stem end. You should have 12-15 slices total. Set cauliflower steaks aside. (If some of the steaks fall apart, cook the pieces anyway. They will be equally delicious even if less steak-like.)

Heat ½ cup oil in a large, ovenproof skillet over medium-high heat. Brush both sides of cauliflower steaks with oil and sprinkle with salt and pepper. Add cauliflower steaks, a few at a time, to skillet and cook until golden brown, 2-3 minutes per side. Transfer browned cauliflower to a baking sheet. Repeat with remaining cauliflower steaks, adding more oil to pan as necessary. Spread browned cauliflower in a single layer across 2-3 baking sheets.

Add capers to oil remaining in skillet and stir to evenly distribute. Pour caper oil over cauliflower steaks, place in oven and bake until tender, 10-15 minutes. Cauliflower can be served warm or at room temperature. Serve with lemon wedges.

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