Cauliflower steaks in butter with capers
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 231, total fat 18 G., saturated fats 11 G., proteins 6 G., carbohydrates 16 G., fiber 6 G., cholesterol 46 mg, sodium 754 mg, sugar 6 G.
Calories 231, total fat 18 G., saturated fats 11 G., proteins 6 G., carbohydrates 16 G., fiber 6 G., cholesterol 46 mg, sodium 754 mg, sugar 6 G.
These cauliflower steaks are perfect as a side dish, but they're also meaty and filling enough to be the main event on your plate. This recipe serves two steaks as an appetizer. Serving the steak with a dollop of herb butter is a classic steakhouse trick, and it works even if your steak is vegetarian. Make a double batch of herb butter with capers, wrap it in parchment paper, twist the ends, and freeze. If needed, slice the butter and serve with various dishes, such as fish or steamed rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large head of cauliflower (about 1.1 kg)
- 6 tablespoons unsalted butter, room temperature
- 2 tbsp chopped fresh parsley
- 1 tbsp capers in brine, drained and chopped + 1 tsp brine
- Zest of 1 lemon
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Cooking the dish according to the recipe:
- Position the oven rack in the middle, place a baking sheet on it, and preheat to 230°C (430°F). Slice the cauliflower through the core into 2.5cm-thick steaks. It's okay if the outer steaks fall apart; just cook them along with the rest.
- Place 2 tablespoons of butter on a hot baking sheet, return the sheet to the oven, and let the butter melt for about 30 seconds. Remove the baking sheet from the oven and tilt it to grease it with butter. Place the cauliflower steaks and any fallen florets on the baking sheet. Roast in the oven until the cauliflower is golden brown on the bottom and tender (a knife should slide in with a slight resistance), about 12 minutes. Generously season the cauliflower with salt, turn it over with a spatula, sprinkle with salt, and continue roasting until tender, about 10 more minutes.
- While the cauliflower is roasting, mash the remaining 4 tablespoons of butter in a small bowl with a fork. Add the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. When the steaks are done, transfer them to a serving platter or individual plates. Spoon a little butter over each steak and scatter any remaining florets around the steak. Serve the cauliflower hot.
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