Roasted Cauliflower Cutlets Recipe with Lemon-Caper Sauce

| 11/20/2015 9:50:00 AM

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.

roasted cauliflower cutlets 

Roasted Cauliflower Cutlets Recipe with Lemon-Caper Sauce

Makes 4 servings | Ease Factor:2


• 1 medium head of cauliflower
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil (see note)
• 1-1/2 teaspoons Italian seasoning blend
• 3/4 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 1-1/2 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)


1. Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

2. 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, 3/4- to 1-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet.