Meatless Monday and Cauliflower Steaks

Nov 2013
I often eat roasted cauliflower, as a matter of fact, it’s one of my families favorite roasted vegetables.  This recipe is adapted from one recently featured in the Boston Globe.

Ingredients: {serves 4}

  • 1large head cauliflower
  • 2 T. olive oil
  • 2 cloves garlic-smashed
  • 1/4 c. capers
  • grated rind of one lemon
  • juice from 1/2 lemon
  • 1/4 c white wine
  • 1 T. dijon mustard
  • 1/4 c. chopped parsley
  • 1 T. butter
  • salt, pepper and red pepper flakes to taste

Preheat oven to 450. Remove leaves from stem of cauliflower and leave the stem intact so it will hold the steaks together.  Cut the head in half and then cut two steaks from each half, approx. 3/4″ wide.  There will be remaining florets left from the ends of each side that you can use in another recipe. Trim the bottom of each slice to remove extra stem,  leaving enough to hold each together. Brush each side of the steaks with olive oil, salt and pepper.  Roast 10 minutes, then carefully flip to roast the other side.

Prepare sauce while cauliflower is roasting.  Peel and smash 2 cloves of garlic.  Saute in 1 T. olive oil.  Add juice of lemon, mustard and wine.  Finish with 1 T. butter, parsley and lemon peel.  Remove garlic cloves. Top steaks with the sauce and shake of red pepper.

I served the steaks with orzo that was finished with some additional grated lemon peel and parsley and steamed chard garnished with beautiful watermelon radishes.

Original recipe by Karoline Boehm Goodnick