Cauliflower Steaks with Garlic Caper Sauce, simple to prepare yet tastes so deliciously complex it makes your palate dance! So easy and too good to be true–only it is!
This dish looks like one of those dishes that requires an investment of a couple of hours in the kitchen. After tasting it, your guests are sure to have visions of you spending the afternoon waiting for all of the flavors in this sauce to reach their moment of collective enlightenment. Not so! These steaks brown in a matter of minutes, after which they are transferred to a baking sheet and placed in the oven for 10 minutes. While the steaks are baking you make this fabulous sauce in 5 minutes! What’s not to love? A beautiful dish with scrumptious flavor and all of the nutrients that are delivered by “super veggie” cauliflower. To read about all of the wonderful vitamins and minerals that cauliflower will bestow upon your body, check out my gluten-free and vegan recipe for Cauliflower “Egg” Salad. If you want to add a new healthier twist to an Italian classic why not try my Creamy Vegan Alfredo. Come to think of it, I have several cauliflower recipes!
Using the two large center cauliflower steaks, this dish can easily stand as a main course or use smaller steaks for a tasty side. It’s a win-win!
Some notes for you —
Serving suggestions: The sauce yields about one and one half cups. If you choose to cook the entire large head of cauliflower you may want to double the sauce recipe.
On a spicier note: I did not prepare mine in a spicy manner, but I think if you’d like to kick up the spice a few red pepper flakes added to the garlic and capers during sautéing would be divine!
Cauliflower Steaks – Ingredients
Cauliflower Steaks – Slicing Cauliflower
Cauliflower Steaks – Browning Cauliflower
Cauliflower Steaks – Ready to Bake
Cauliflower Steaks – Sautéing Garlic and Capers
Cauliflower Steaks
Cauliflower Steaks with Garlic Caper Sauce, simple to prepare yet tastes so deliciously complex it makes your palate dance! So easy and too good to be true--only it is!
Ingredients
- 1 large head cauliflower
- 1/4 cup olive oil (divided)
- 5 large cloves fresh garlic (minced)
- 2 tablespoons capers (nonpareil)
- 1/2 cup diced olives (I used a mix of Kalamata, Spanish, and Castelvetrano)
- 1 cup tomato sauce
- sea salt and black pepper
- fresh parsley (if desired)
Instructions
- 1) Preheat oven to 400 degrees Fahrenheit and line one or two (depending on how much cauliflower you are preparing) baking sheets with parchment paper.
- 2) Remove leaves from head of cauliflower and place core side down on cutting board (see picture in post). Do not remove core as this will hold the steaks together. Slice off end of cauliflower and set aside. Slice remaining cauliflower into 3/4 inch slices. You may wish to only use the two large steaks from the center of the cauliflower or you can use the smaller pieces that do not fall apart. Lightly sprinkle each side of each steak with sea salt and pepper.
- 3) Heat two tablespoons olive oil in large skillet over medium/high heat. Cook cauliflower steaks about three minutes on each side until golden brown. (If cooking multiple batches, add more olive oil before each new batch). Place browned cauliflower on prepared baking sheet and place in oven. Bake about 10 minutes until fork tender. Do not over bake as the cauliflower will fall apart and be difficult to transfer to a plate.
- 4) While cauliflower is baking, heat two tablespoons olive oil in the same large skillet on medium/high heat. Add minced garlic and capers and saute for three minutes until golden brown. Gently stir with large spatula. Add diced olives and gently stir. Add tomato sauce and continue gently pushing and stirring with spatula. After about 3-5 minutes oil and sauce should be nicely blended. Remove from heat and place in a bowl.
- 5) Place baked cauliflower steak on a plate and spoon sauce on top. Sprinkle with fresh parsley, if desired. The sauce yields about one and one half cups. If you choose to cook the entire large head of cauliflower you may want to double the sauce recipe.
Notes
The sauce yields about one and one half cups. If you choose to cook the entire large head of cauliflower you may want to double the sauce recipe.
Leave a Reply