If you want to try a meatless meal or thinking about switching to plant-based protein altogether, this is the perfect recipe for you. These roasted cauliflower steaks pack in the nutriion without sacrificing flavor.
1 Large cauliflower head, leaves removed 4 tablespoons Olive oil Kosher salt to taste Black pepper to taste 2 tablespoons Shallots or onion, minced 2 tablespoons capers 1 tablespoon grainy mustard 1 Juice and zest of orange 1 cup Parsley 1 cup Large breadcrumbs, toasted
Preheat the oven to 450 degrees F.
Cut the cauliflower into 4, 2-inch thick steaks, leaving the core intact. Brush both sides of the cauliflower with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan and place into the oven. Cook for 14-16 minutes, flipping the cauliflower halfway through the cooking. The cauliflower should be tender and nicely caramelized on each side.
Place the shallots, capers, mustard, zest and juice into a medium mixing bowl. Season with salt and pepper and then slowly whisk in the remaining 3 tablespoons olive oil. Add in the parsley and breadcrumbs.
Remove the cauliflower from the oven and place 1 or 2 "steaks" on each plate depending on size. Top with the parsley-caper sauce and serve.
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