Cauliflower steaks with caper butter and parsley breadcrumbs

Portion size: Serves 8
Hands-on time 15 min, oven time 15-20 min
Difficulty: easy

Vegetarian

Recipe by: Three Girls Cook

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”This makes an excellent vegetarian main course option if you add a grain salad to serve alongside – we often serve it at our supperclubs.” – Three Girls Cook

If you love the idea of cauliflower steaks, then also take a look at our spiced cauliflower steaks with halloumi.

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Ingredients

2 medium cauliflowers, large outer leaves removed, small inner leaves left on
200ml olive oil
300g butter, cubed
200g dried breadcrumbs
Large bunch fresh flatleaf parsley, finely chopped
8 tbsp capers, drained and roughly chopped

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Method

Heat the oven to 210°C/190°C fan/gas 6½. Cut each cauliflower into quarters, then put on a large baking tray. Drizzle with 100ml olive oil and dot with 100g butter, then roast for 15-20 minutes until crisp and golden on the outside and tender within.
Heat the remaining 100ml oil in a frying pan over a medium heat. Add the breadcrumbs and fry, stirring occasionally, until golden and crisp. Transfer to a bowl and leave to cool. Stir in the chopped parsley and season to taste with salt and pepper.
Wipe out the frying pan and melt the remaining 200g butter over a low heat until just starting to brown and smell nutty. Remove from the heat and stir in the chopped capers.
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To serve, generously drizzle the cauliflower with the caper butter, then sprinkle over the breadcrumbs. Serve as a side or as a veggie main course with a grain salad.