Cauliflower steaks with caper butter and parsley breadcrumbs

Cauliflower steaks with caper butter and parsley breadcrumbs
  • Serves icon Serves 8
  • Time icon 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

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

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

4.1 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.1 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine