Cauliflower steaks with caper butter and parsley breadcrumbs

Name: Cauliflower steaks with caper butter and parsley breadcrumbs
Yield: Serves 8
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

Easy
October 2018

Easy
October 2018

Serves 8
Hands-on time 15 min, oven time 15-20 min

”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

Vegetarian

Nutrition: per serving

Calories: 603kcals
Fat: 50.6g (22.4g saturated)
Protein: 7.8g
Carbohydrates: 27.3g (6.7g sugars)
Fibre: 3.6g
Salt: 0.3g

Nutrition: per serving

Calories: 603kcals
Fat: 50.6g (22.4g saturated)
Protein: 7.8g
Carbohydrates: 27.3g (6.7g sugars)
Fibre: 3.6g
Salt: 0.3g

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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

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

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.
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.

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.
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.

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