Roasting cauliflower steaks is a simple yet elegant way of serving this wonderful vegetable. Top them with our pesto caper sauce and be transported to the sunny Mediterranean!
The pesto caper sauce comes together quickly using our made-in-house Arugula Pesto thinned with extra-virgin olive oil and lemon juice. It also makes a delicious salad dressing!
Tip from Chef Maria: Try to find the largest head of cauliflower, as you’ll probably only get four good slices when you cut them into steaks.
Directions
- Cut cauliflower in half, keeping core intact.
- Cut from centre out into 3/4” slices.
- Place slices on greased baking sheet.
- Brush with 2 Tbsp olive oil and season with salt and pepper.
- Roast at 425°F until tender, about 40 minutes.
- In small bowl combine pesto with capers, remaining 2 Tbsp olive oil and lemon juice.
- Drizzle sauce over cauliflower and sprinkle with cheese.
- Serve with lemon wedges.
Ingredients
- ¼ cup Farm Boy™ Extra Virgin Olive Oil (1 L)
- 1 large head cauliflower
- ½ cup Farm Boy™ Arugula Pesto
- ½ small clove garlic minced
- 2 Tbsp lemon juice to taste
- 2 Tbsp capers chopped
- sea salt and black pepper to taste
- Parmigiano Reggiano for garnish
- lemon wedges for garnish
