Recipes Side Dishes Vegetables Cauliflower Steaks with Brown Butter, Capers and Parsley

Cauliflower Steaks with Brown Butter, Capers and Parsley

Cauliflower Steaks with Brown Butter, Capers and Parsley is rated 4.0 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Even those who aren’t usually fans of cauliflower might fall for this dish, in which the nutrition-packed vegetable is roasted at high heat until tender and slightly caramelized. Cut into thick slabs, the cauliflower makes a hearty side dish to accompany a Thanksgiving turkey or other roast meats, or you can serve it as a light vegetarian entrée with along with a hearty salad.

Ingredients:

  • 1 head cauliflower, stem end trimmed but stem left intact
  • 4 Tbs. (2 fl. oz./60 ml) olive oil
  • Salt and freshly ground pepper, to taste
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1/4 cup (2 oz./60 g) capers, drained
  • 1 lemon, halved

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the cauliflower, stem side down, on a cutting board and cut into 3/4-inch (2-cm) slices. Place the slices on the prepared baking sheet. Brush the cauliflower with 1 Tbs. of the olive oil and season lightly with salt and pepper. Roast until the cauliflower is soft and caramelized, about 20 minutes.

While the cauliflower is roasting, make the brown butter by melting the butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter foams and begins to brown, about 3 minutes. Be careful not to burn the butter. Remove from the heat and cover to keep warm.

Using a spatula, carefully transfer the cauliflower slices to a platter. Drizzle with the brown butter and sprinkle evenly with the parsley and capers. Squeeze the lemon halves over the cauliflower to taste and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Great cauliflower recipe Made this twice. Great success. Used way less butter than the recipe called for to make it healthier. I used Sicilian capers in salt. Delicious!
Date published: 2015-09-25
Rated 5 out of 5 by from Delicious and Easy I have made this several times and taken it to group dinners where it has received rave responses...one of my friends who is a rather tentative eater has pronounced it her favorite veggie recipe and says she's now making it herself. I'm not a big fan of cauliflower, but this recipe is really good!
Date published: 2015-03-21
Rated 2 out of 5 by from Modified Recipe is Better The capers are bitter and overpowering in this recipe "as is" -- even after the capers are well-washed and drained. I modified the recipe and recreated the dish a second time -- adding garlic, white wine, lemon rind, and red pepper flakes. I made the "sauce" in a small skillet over medium heat, mixing the garlic in the brown butter with white wine, then adding the capers, lemon rind, and red pepper flakes (to taste).After the wine reduced, I ladled the "sauce" over the roasted, caramelized cauliflower. Delicious! Subtly sweet, rich, flavorful, and nutty. A perfect Thanksgiving side dish.
Date published: 2014-10-29
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