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Cauliflower Steaks with Pickled Peppers, Capers and Parmesan
To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends that are left over tend to fall apart because they’re detached from the core, but don’t discard them—use them to make cauliflower rice, roast them separately or make them into soup. The savory-sweet topping for these cauliflower steaks riffs on a recipe in “Six Seasons” by Joshua McFadden.
4
Servings
Tip
Don’t forget to pat dry the pickled peppers and capers. Removing excess moisture will help the topping brown better in the oven.
45 minutes
Ingredients
-
2
2- to 2½-pound cauliflower heads, trimmed
-
6
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. Halve each cauliflower top to bottom. From the cut side of each half, slice off a 1½-inch-thick slab to make a total of 4 “steaks”; reserve the ends for another use. Brush the steaks on all sides with 4 tablespoons of oil and season with salt and pepper. Roast on the prepared baking sheet until browned on the bottoms, about 20 minutes. Meanwhile, in a small bowl, stir together the Peppadews, parsley, Parmesan, capers and the remaining 2 tablespoons oil.
Pardon the interruption
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February 23, 2023
YUM!!
The topping on this is awesome!
September 1, 2023
DELISH!
I just got a nice head of cauliflower from Misfits Market, some beautiful peppers from my local organic gardener... can't wait to make theses. I also went to your website and made a ROASTED WHOLE CAULIFLOWER BOOKLET for myself with 4 of your recipes. Making one of these as well since I need some great vegetable snack foods!!! YUM!!☺😍😋
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I am definitely making this! I'm not a huge capers fan. Instead of just leaving them off, do you have a substitute that you can recommend?