Roasted Cauliflower Steaks With Lemon Olive Oil And Capers

Ladolemono is the classic Greek olive oil and lemon sauce that shows up on everything from grilled fish to roasted vegetables in a Greek kitchen; here’s the full ladolemono recipe if you want to keep a batch on hand. They’re a delicious side dish for your next barbecue or an addition to a green leafy salad.

• Cauliflower. One large head of cauliflower, sliced lengthwise through the core into four steaks. Add any small bits and crumbles to the sheet because they crisp up and are delicious!
• Capers. They can uniquely flavor many different dishes with tangy, salty notes.
• Garlic. The rich and slightly sweet taste of roasted garlic is a delicious addition to this recipe.
• Lemon. Its juice brightens cauliflower.
• Fresh dill. It has a uniquely fresh and sweet flavor that brightens any dish.
• Parmesan cheese. Salty and savory, it goes so well with the capers and the lemon olive oil dressing.
• Extra virgin olive oil, sea salt, and freshly ground pepper.
• With a sharp knife, slice the cauliflower into 1/3 inch “steaks” and arrange them on a baking sheet. Some pieces will separate and crumble; add them to the sweet as well.
• Crush and roughly chop the garlic. Sprinkle it all over the steaks and drizzle about four tablespoons of extra virgin olive oil.
• Season with sea salt and freshly ground pepper.
• Remove cauliflower from the heat and carefully place the steaks on a large plate. Add the lemon-olive oil-caper dressing on top. Sprinkle a generous amount of shaved parmesan cheese.
• Serve with more lemon wedges to go around the table.

Equipment

• Citrus Juicer
• baking sheet

Instructions

• With a sharp knife, slice the cauliflower into 1/3 inch "steaks" and arrange them on a baking sheet. Some pieces will separate and crumble; add them to the sheet next to the steaks. Crush and roughly chop the garlic. Sprinkle it over the steaks and drizzle about three to four tablespoons extra virgin olive oil.Season with sea salt and freshly ground pepper.1 cauliflower head, 4 garlic cloves, ½ cup extra virgin olive oil, sea salt, freshly ground pepper
• Mix two tablespoons of extra virgin olive oil, the juice of one lemon, and a handful of capers in a bowl. Do a taste test in case you need more lemon juice to balance it.½ cup extra virgin olive oil, 1 lemon, ⅓ cup capers
• Remove cauliflower from the heat and carefully place the steaks on a large plate. Add the lemon-olive oil-caper dressing on top. Sprinkle a generous amount of shaved parmesan cheese. Serve with more lemon wedges to go around the table.⅓ cup shaved parmesan cheese, 2 tablespoons fresh dill

Notes

• Use any leftovers to make delicious cauliflower fritters. They are perfect as a snack or side dish and quick to make with a few pantry ingredients.