Cauliflower steaks with caper butter and parsley breadcrumbs
- Portion size: Serves 8
- Hands-on time 15 min, oven time 15-20 min
- Difficulty: easy
”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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
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.
Nutrition
- 603kcals Calories
- 50.6g (22.4g saturated) Fat
- 7.8g Protein
- 27.3g (6.7g sugars) Carbs
- 3.6g Fibre
- 0.3g Salt
Leave a comment, question or tip