Cauliflower Steaks with Capers and Caramelized Lemon

Forget the steamed florets; bring on steak-thick slices of this newly celebrated vegetable and layer them with lemons and capers

Forget the steamed florets

Bring on steak-thick slices of this newly celebrated vegetable and layer them with lemons and capers. This is new-wave cauliflower at its best! It marries well with fish and is a great side.



  • 1 large head cauliflower, trimmed of all leaves
  • ? cup extra virgin olive oil
  • ½ cup capers, drained and blotted dry
  • 1 lemon, cut into 6 wedges
  • Fleur de sel and freshly ground pepper



  1. Hold the cauliflower firmly on your cutting board and slice into ½-inch slices. The first slice or two will be a bit awkward, but then it becomes easy. Do not remove the core; this is what keeps each slice together.
  2. In 2 large nonstick fry pans, heat the oil on medium-high. Divide the cauliflower slices between the pans and let them sizzle away for about 8 to 10 minutes. Using a spatula, carefully lift and flip, being careful not to break them. If you find the large slices are too difficult to maneuver, cut them in half.
  3. After flipping the cauliflower slices, add the capers and lemon wedges to the pans. Continue to sauté until the cauliflower and lemon wedges are golden brown. Remove the cauliflower and capers to a serving platter, and squeeze the warm lemon on top, leaving the wedges on the plate for a rustic presentation if desired. Finish with a few good pinches of fleur de sel and generous grindings of pepper. Serve hot. It is hard to hold yourself back.

Serves 6


You can also fry this in two batches, dividing the total amount of capers and lemon wedges between the batches. Simply keep the first batch warm in the oven at 375°F while frying the second.

Recipe courtesy of Penguin Random House from Caren McSherry’s brand new book, Starters, Salads and Sexy Sides.