Go Back

Roasted Cauliflower Steak with Capers and Pepitas

Chef Jose Fernandez
Hearty Vegetarian Delight!
Print Recipe
Cook Time 10 minutes
Course Main Course, Vegetables
Cuisine American
Servings 4 Servings

Equipment

  • 1 Forno Bravo oven of your choice
  • 1 Oven tray or Cast Iron Skillet
  • 1 Zester

Ingredients
  

  • 1 Head Fresh Cauliflower
  • 1 Tbsp Capers
  • 1 Tbsp Toasted Pepitas Seeds (*shell-less/hulless pumpkin seeds) - Slightly Chopped
  • 3 Sprigs Parsley - Chopped
  • 1 Sprig Fresh Thyme - Chopped
  • 1 Sprig Rosemary - Chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Salt
  • 1 Pinch Pepper
  • 1 Cup Water
  • 1 Ea Whole Lemon - Freshly Zested

Instructions
 

  • Preheat oven to 400 degrees F
  • Wash the head of cauliflower and make 1-inch cuts from the top to the stem. You will get 4 to 6 pieces approximately, depending on the size of the cauliflower.
  • Drizzle the oven tray or cast iron skillet with the olive oil, add the cauliflower steaks, and season with salt and pepper.
  • Place the pan in the oven and cook each side for about 4 minutes on each side or until golden brown.
  • Add a little water and the capers (optional) and cook for another 1 minute or so.
  • Chop the fresh herbs (parsley, thyme, and rosemary), and mix with the already chopped pepitas. Set aside.
  • Place the cauliflower steaks on a serving plate, then add the lemon zest directly from the lemon.
  • Sprinkle with the capers (if not added earlier,) the mix of pepitas and fresh herbs, plus, a small drizzle of olive oil. Serve.

Notes

Ingredient Note: Pepitas and pumpkin seeds are closely related, however, pumpkin seeds are whole seeds with their shells still on, whereas pepitas are found in shell-less, or hulless pumpkin varieties. They have anti-inflammatory properties, and take on a nutty flavor when toasted.
Keyword lemon zest, herbs, cauliflower, Capers, Pepitas Seeds