Roasted Cauliflower Cutlets with Lemon-Caper Sauce

Roasted Cauliflower Cutlets with Lemon-Caper Sauce makes sophisticated use of the humble cauliflower, giving it serious wow factor! It's the perfect dish for dinner parties, date night, and holidays, but it's also easy enough for weeknight dinner. Just slice your cauliflower, spread it with seasoning, and pop it in the oven. You can make the easy lemon-caper sauce while the cauliflower roasts. This easy recipe from Laura Theodore's Vegan-Ease is vegan and gluten-free. 

Roasted Cauliflower Cutlets with Lemon-Caper Sauce

I'm a sucker for cauliflower steaks, so I love Laura Theodore's recipe for Roasted Cauliflower Cutlets with Lemon. Cauliflower steaks are much easier to make than you'd think, and they always look pretty on the plate. They're a great dish with which to impress dinner guests.

What You Need

• Cauliflower
• Extra-virgin olive oil
• Italian seasoning blend
• Garlic powder
• Sweet onion
• Vegetable broth
• Lemon juice
• Capers
• Lemon zest
• Fresh parsley (optional)

See the recipe card for exact amounts.

How to Cut You Cauliflower 

In cooking classes, people have told me that they avoid recipes like this because cutting the cauliflower seems too intimidating. It's easy though, so don't let it stop you!

First you trim one to two inches off the two opposite sides of the cauliflower head, and set them aside for another recipe. Then you cut the cauliflower head into four, ¾- to 1-inch thick “cutlets,” as if slicing a loaf of bread.

How to make Roasted Cauliflower Cutlets

This recipe is really easy to make!

• First you preheat your oven to 375° F, and line a large baking sheet with parchment paper.
• Then you trim one to two inches off the two opposite sides of the cauliflower head. Cut the cauliflower head into four, ¾- to 1-inch thick “cutlets,” as if slicing a loaf of bread. You place the cutlets in a single layer on the prepared baking sheet.
• Next you put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder in a small bowl and whisk to combine. You spread the seasoning mixture over the top of the cutlets, using a small pastry brush or back of a small spoon. Bake your cutlets for 35 to 40 minutes, or until they are tender and slightly golden brown around the edges.
• While the cauliflower is roasting you make the sauce. You put the onion and ½ cup vegetable broth in a large skillet. Cover the pan and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Now you add ½ teaspoon Italian seasoning blend, ¼ teaspoon garlic powder, and another ½ cup vegetable broth to the pan, cover it again, and cook, stirring occasionally, for 10 minutes. If the onions become dry, you can add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.
• To serve your cauliflower, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each. Garnish the cutlets with lemon zest and parsley

Serving Your Cauliflower Cutlets

I love to serve my cauliflower with green veggies, such as kale or chard, and a whole grain, like brown rice or quinoa. It's great with pasta or mashed potatoes, too.

Laura Theodore's Vegan Ease

I can't tell you how many times people have told me that being vegan is too hard because of all the prepping and cooking. Well, Laura Theodore's Vegan-Ease to show that it doesn't have to be difficult!

Laura Theodore was inspired to write the book after leaving the vegan-friendly metropolis of New York City and moving to rural New Jersey (not too far from where I live!). She created the concept of “vegan-ease” to show how anyone anywhere can easily cook up delicious plant-based meals that will be loved by everyone, no matter what their dietary preference. She also wanted to dispel the myths that that vegan recipes take too much time to prepare, are too expensive, and require exotic, hard-to-find ingredients.

This book is for both novice cooks and long-time vegans alike. Even though I'm a pro in the kitchen, there are many times when I just want a quick dinner – or I might have other things going on that don't allow me to spend a lot of time cooking. Laura Theodore's Vegan-Ease is perfect for such occasions. The recipes come together quicker than a pizza delivery – and they're more economical too!

The 130 recipes in Laura Theodore's Vegan-Ease range from lighter fare to hearty and satisfying meals. There's comprehensive nutritional information for each dish, and Laura has included an Ease-Factor ranking for each recipe to helps you plan your meals to fit your schedule. Helpful tips and chef's notes are sprinkled throughout the book too. 

Chapters in Laura Theodore's Vegan Ease include

• Why a Plant-Based Diet?
• Making Vegan Easy
• Ease-y Essential Guides
• Fast Appetizers and Fun Beverages
• Good Morning Eye Openers
• Muffins, Quick Breads, and Baked Delights
• Simple Soups
• Speeds Salads, Dressings, and Sandwiches
• Pastas and Pizzas, Pronto!
• The Main Dish Made Ease-y
• Sunny Sides
• Easiest. Desserts. Ever.
• Fancy Finishes
• Stress-Free Holiday Recipes
• Menu Planning Basics 
• Menus for Every Occasion 

Laura Theodore's Vegan-Ease is a must for everyone's cookbook library!

Roasted Cauliflower Cutlets with Lemon-Caper Sauce

Laura Theodore

This satisfying “cutlet” recipe makes sophisticated use of the humble cauliflower, giving it some serious wow factor! Easy to double or triple, this recipe makes a fancy weeknight main dish or elegant entrée for a party.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 122 kcal

Ingredients

  

1x2x3x

• 1 medium head cauliflower
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil see note
• 1½ teaspoons Italian seasoning blend
• ¾ teaspoon garlic powder
• 1 medium sweet onion thinly sliced
• 1 cup vegetable broth plus more as needed
• 3 tablespoons freshly squeezed lemon juice from about 1½ lemons; zest one of the lemons first, before squeezing
• 2 tablespoons capers drained and rinsed
• Zest of one lemon for garnish
• 2 tablespoons chopped fresh parsley for garnish, optional

Instructions

 

• Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
• Trim one to two inches off the two opposite sides of the cauliflower head, and set aside for another use. Cut the cauliflower head into four, ¾- to 1-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet.
• Put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning and ½ teaspoon garlic powder in a small bowl and whisk to combine. Liberally spread one-quarter of the seasoning mixture over the top of each cutlet, using a small pastry brush or back of a small spoon. Bake for 35 to 40 minutes, or until tender and slightly golden brown around the edges.
• To make the sauce, put the onion and ½ cup vegetable broth in a large skillet. Cover and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Add ½ teaspoon Italian seasoning blend, ¼ teaspoon garlic powder and another ½ cup vegetable broth, cover and cook, stirring occasionally, for 10 minutes. If the onions become dry, add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.
• To serve, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and parsley. Serve warm.

Notes

Chef’s Note:

 To lower the fat content of this recipe, you may use vegetable broth in place of the olive oil.

 

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. 

Calories: 122kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 391mg | Potassium: 499mg | Fiber: 4g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 76mg | Calcium: 53mg | Iron: 1mg

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More Recipes from Laura Theodore Include

• Butternut Squash Mac and Peas from Laura Theodore’s Vegan Ease
• Peanut-y Carrot Noodles from Vegan For Everyone 
• Jumbo Peanut Butter-Banana Breakfast Cookies from Easy Vegan Home Cooking
• Pot de Crème from Jazzy Vegetarian, 10th Anniversary Edition

More Cauliflower Recipes You Might Enjoy Include

• Cauliflower Steaks with Romesco Sauce
• Roasted Cauliflower Piccata from Veganize It! by Robin Robertson
• Vegan Cauliflower Marsala
• Thai-Style Cauliflower Steak