Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives

Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives are absolutely delicious for low-carb meatless dinner! If you’ve never cut cauliflower into thick slices and roasted them, you have to try this recipe!

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Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives are a tasty cauliflower dish that I think is perfect for a meatless dinner! But I do realize some of you would’t be happy with a big slice of roasted cauliflower for dinner, even topped with a garlicky red peppers, capers, and olives.

If you’re one of those people who can’t get that excited about cauliflower, feel free to consider these roasted cauliflower steaks a side dish! But all the cauliflower lovers like myself will happily devour this as a meatless main dish. And I ate the leftovers cold out of the fridge the next day; it was that good!

What ingredients do you need for this recipe?

(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• large head of cauliflower
• olive oil
• salt and fresh ground black pepper to taste
• Minced Garlic (affiliate link)
• fresh-squeezed lemon juice, I used my fresh-frozen lemon juice 
• Kalamata olives (optional)
• red bell pepper
• Capers (affiliate link)

What are Cauliflower Steaks?

Cauliflower steaks are thick slices of cauliflower that are roasted, grilled, or fried and often served with some kind of sauce or topping.

Are Cauliflower Steaks hard to make?

The hardest part of this recipe might be slicing the cauliflower steaks so they don’t fall apart, so buy the biggest cauliflower you can find. I recommend that you cut through the core of the cauliflower to keep the pieces intact. But even if some of your cauliflower ends up in pieces instead of slices, I promise you that this will still be delicious!

What other topping variations can you use for the roasted cauliflower steaks?

There are an endless number of options for varying the topping that goes on the cauliflower steaks. If you use the topping in this recipe, you can switch out the Kalamata olives for regular black olives if you prefer. Some people also might want to skip the capers. You could also use the toppings from Chicken Bake with Olive and Caper Sauce or top the cauliflower pieces with Avocado Salsa or Mediterranean Salsa for some other variations.

Want more ideas for Roasted Cauliflower?

If you’re a cauliflower lover like me, you’ll want to check out Low-Carb and Keto Roasted Cauliflower for more tasty recipes like this one.

How to make Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives:

(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut a head of cauliflower into slices about 3/4 inches thick.
2. I cut through the core of the cauliflower to keep the pieces intact, and then cut some of the core away afterwards.
3. Lay the cauliflower slices in a single layer on a roasting pan. It’s important that the pan isn’t crowded.
4. Drizzle both sides of the cauliflower with olive oil and season liberally with salt and fresh ground black pepper.
5. Roast cauliflower in a 450F/220C oven, cooking without turning for at least the first 15 minutes.
6. After about 15 minutes, remove cauliflower from the oven and carefully turn cauliflower pieces with a large turner.
7. Put back in oven and roast 10-15 minutes more, or until cauliflower is slightly crisp and nicely browned, and done to your liking.
8. While the cauliflower roasts, mash 1/2 tsp. Minced Garlic with some salt. I used a mortar and pestle, but you can do this in a bowl with a fork.
9. Put the garlic and salt into a bowl with lemon juice, (I rinsed out the mortar and pestle with the lemon juice), then stir in olive oil, whisking until the vinaigrette is emulsified. 
10. Then mix in the chopped olives, diced red pepper, and capers, and let dressing sit so the flavors blend while the cauliflower finishes roasting.
11. When the cauliflower steaks are crisp and slightly browned, spoon the spicy garlic dressing mixture over the cauliflower pieces and serve hot.

More Recipes for Cauliflower Fans:

• Cauliflower Rice Sausage Casserole
• Loaded Cauliflower Mock Potato Salad
• Ham and Cauliflower Casserole au Gratin
• Twice-Baked Cauliflower
• Instant Pot Loaded Cauliflower Soup

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Yield: 4 servings

Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Cauliflower fans will enjoy these Low-Carb Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives for a meatless main dish or a side dish!

Ingredients

• 1 large head cauliflower
• 2 T olive oil
• salt and fresh ground black pepper to taste
• 1/2 tsp. minced garlic
• pinch sea salt
• 3 T fresh-squeezed lemon juice
• 3 T extra-virgin olive oil
• 1/4 cup finely chopped Kalamata olives (optional, see notes)
• 1 red bell pepper, chopped small
• 1 T capers

Instructions

1. Preheat oven to 450F/200C.
2. Remove leaves from cauliflower, then use a large knife to cut the cauliflower into slices an even 3/4 inch thick, slicing through the core to make the cauliflower "steaks."
3. Cut core section away from the slices and arrange cauliflower slices in a single layer on a baking sheet. (Don’t worry if some piece break off; they will still taste great!)
4. Drizzle both sides of cauliflower with olive oil and season with salt and fresh ground black pepper. (I used a generous amount of pepper, but not too much salt.)
5. Start cauliflower roasting while you make the vinaigrette, and let it roast 15 minutes without turning.
6. While cauliflower roasts, mash garlic and sea salt in a mortar and pestle (or use a fork and a bowl), then rinse the garlic and salt mixture into a bowl with the lemon juice.
7. Stir in the olive oil, whisking until the dressing is emulsified. Stir in chopped red peppers, capers and olives and let the vinaigrette ingredients blend while cauliflower continues cooking.
8. After about 15 minutes, remove cauliflower from the oven and carefully turn cauliflower pieces with a large turner.
9. Put back in oven and roast 10-15 minutes more, or until cauliflower is slightly crisp and nicely browned, and done to your liking.
10. Serve hot, with the garlicky dressing mixture drizzled over cauliflower

Notes

You can use plain black olives if you prefer, or skip the olives completely.

This recipe adapted from a recipe by Melissa Roberts for Gourmet Magazine.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 20gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 0mgSodium: 314mgCarbohydrates: 12gFiber: 6gSugar: 6gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Cauliflower Steaks with Red Pepper, Capers, and Olives are a great side dish or vegetarian main dish for any phase of the original South Beach Diet or for any type of low-carb or low-glycemic eating plan.

Find More Recipes Like This One:
Use Sheet Pan Meals or Cauliflower Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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