Roasted Cauliflower Cutlets with Lemon-Caper Sauce
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.
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.