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    Home » Recipes » Vegan Recipes

    Roasted Cauliflower Cutlets with Lemon-Caper Sauce

    Published: Feb 12, 2023 · Modified: Apr 11, 2023 by Dianne · This post may contain affiliate links

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    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 text overlay

    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.

    cauliflower, vegetable stock, capers, onion, olive oil, lemon, garlic powder, italian seasoning

    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.

    cutting cauliflower collage

    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.

    making cauliflower collage

    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
    Roasted Cauliflower Cutlets with fork

    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

    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!

    two plates of cauliflower with capers, lemon, parsley, and tomatoes

    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.

    two plates of cauliflower with capers, lemon, and tomatoes
    Roasted Cauliflower Cutlets with Lemon-Caper Sauce

    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!

    two plates of cauliflower with capers, lemon, rice, and tomatoes

    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. 

    two plates of cauliflower with capers, parsley, forks, lemon, rice, and tomatoes

    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!

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    Roasted Cauliflower Cutlets square

    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
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 122 kcal

    Ingredients
      

    • 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
    Tried this recipe?Tag @diannewenz on Instagram!
    two plates of cauliflower cutlets with capers, lemon, rice, and tomatoes

    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
    three cups of pots de creme with berries, mint, and chocolate chips

    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
    cauliflower with rice, lime, garlic, and peppers
    « Vegan Potato Skins Stuffed with Spinach Artichoke Dip
    Vegan Huevos Rancheros from Chloe Flavor »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Bonnie Goodman

      September 18, 2015 at 12:48 pm

      Wow! These photos are amazing! What a gorgeous book.
      We definitely need this one for our Live and Let Livingston lending library.

    2. Margaret J

      September 18, 2015 at 5:01 pm

      I love pasta with marinara and mushrooms. I make about a gallon of sauce at a time in my slow-cooker, then keep some in the fridge and some in the freezer. I usually add mushrooms, and sometimes gardein meatless meatballs. Thank you for the giveaway!

    3. Courtney

      September 19, 2015 at 12:32 pm

      I love salads for a quick and easy meal!

    4. Tee

      September 19, 2015 at 3:48 pm

      Easy make vegan tacos

    5. Melissa K.

      September 19, 2015 at 8:11 pm

      I agree...a big salad with lots of different textures is the easy meal for me!

    6. Michele W

      September 20, 2015 at 12:09 pm

      Usually a big salad but I am also really getting into spiralized zucchini "pasta" with all sorts of easy toppings.

    7. Karen D

      September 20, 2015 at 2:48 pm

      Pasta with sauce.

    8. Alison

      September 21, 2015 at 12:13 pm

      Pasta is always fast and easy. I love to make Allison Rivers Samson's vegan mac and cheese. Very easy and so tasty!

    9. Jeanette C.

      September 21, 2015 at 12:18 pm

      Tomato + vegenaise on toasted bread!

    10. Sandy Zimmer

      September 21, 2015 at 1:50 pm

      I love red beans and rice.

    11. Debbie

      September 21, 2015 at 5:20 pm

      I loved watching Jazzy Vegetarian, but unfortunately my new cable company doesn't carry it anymore.

    12. Jan Scholl

      September 21, 2015 at 6:19 pm

      I forget to eat a lot. So sometimes a peanut butter and onion sammy on toasted grainy bread is it! But it makes me happy!!

    13. P

      September 21, 2015 at 7:20 pm

      Rice and beans with veggies.

    14. Kim

      September 21, 2015 at 9:21 pm

      Veggie Chili.

    15. Anne

      September 22, 2015 at 3:46 am

      Whole grain pasta w/ sauteed vegetables & sun dried tomato pesto.

    16. Brianne

      September 22, 2015 at 3:02 pm

      Pasta!

    17. sue hegle

      September 22, 2015 at 3:27 pm

      Chick pea, potatoe, and mushroom tacos! Fast and yummy!

    18. Amy

      September 22, 2015 at 5:27 pm

      I love a big salad, black beans and rice, or some pasta with veggies!!! Yum!!!

    19. Nicollette D

      September 22, 2015 at 9:16 pm

      I am so excited for this book! Laura portrays such a warm vibe and her recipes are accessible. I love it.

    20. Turtlemoon

      September 22, 2015 at 9:24 pm

      Delicious looking Food Porn! 🙂 Really depends on my mood, kind of like how i get dressed too! Right now with fall in the air i have been loving a good hearty soup with crusty bread, cheesy potato and broccoli and creamy mushroom as well are easy favorites.

    21. Amy Katz

      September 24, 2015 at 11:03 am

      My go to is pasta, but I also make tacos a lot!

    22. Loree Shine

      September 24, 2015 at 2:39 pm

      anything in the crockpot! Super easy and a real time saver

    23. Tanya

      September 24, 2015 at 10:37 pm

      Rice and beans!!

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    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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