Roasted Cauliflower Steaks with Mustard Caper Brown Butter

4.86 from 7 votes
30 minutes
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Roasted Cauliflower Steaks with Mustard Caper Brown Butter takes cauliflower to another level.  Cauliflower is beautiful in so many ways, but when roasted and drizzled with this Mustard Caper Brown Butter, it skyrockets to elegant and dramatic!

Photo of Roasted Cauliflower Steaks with Mustard Caper Browned Butter on gray-rimmed platter.

Inspired by a Saveur recipe, this Roasted Cauliflower Steaks with Mustard Caper Browned Butter was a big hit recently with a diabetic client.  When one of my clients raves about something, I get pretty excited to share it with you.

There’s no going back to preparing cauliflower any other way once you have tried it roasted.  Cauliflower can be pretty bland steamed or boiled.  However, roasting transforms cauliflower into something truly remarkable!

How to make Roasted Cauliflower Steaks with Mustard Caper Brown Butter:

For this recipe, you’ll need to cut the head of cauliflower into large florets or into “steaks.”  With “steaks,” you will have the gorgeous caramelization on two sides and this lovely Mustard Caper Brown Butter will touch every delicious part of the cauliflower.

  • Cut the head in half down the center from the top down.
  • Then, work your way out cutting every 3/4 of an inch or so.
  • If the end pieces fall apart, no worries!  Simply roast them alongside the steaks and scatter them around on the platter.
  • Drizzle with olive oil, season with salt and pepper….

Photo of cauliflower steaks on baking sheet ready for roasting.

  • Then roast, turning once so you get beautiful caramelization on both sides!

Photo of roasted cauliflower steaks on sheet pan.

Tips for browning butter:

Browning butter takes a little practice.  It can go from zero to burned–quickly.  However, when done correctly, it’s a flavor you’ll fall in love with!  Brown butter is simply butter that is cooked until it browns.  Here are a few tips.

  • Start with unsalted butter.  Place in a saucepan and bring it to a simmer over medium heat.
  • Reduce the heat to low and let it cook a bit.  It may appear nothing is happening, but water in the butter is being cooked off.
  • The butter will change color to a light golden brown and you’ll begin to see browned bits forming at the bottom of the pan.  These are milk solids which you want to leave behind.
  • To do that, let the finished butter rest a little so the milk solids fall to the bottom.  Then, pour the finished brown butter into a bowl very slowly.
  • There are numerous tutorials online; here’s just one:  How to Make Perfect Brown Butter

Photo of finished mustard caper brown butter in glass bowl on gray background.

You need this brown butter in your life!  This mustard caper brown butter would also be amazing with fish–especially salmon!

Enjoy!

Photo of Roasted Cauliflower Steaks with Mustard Caper Brown Butter on gray-rimmed platter with serving fork.

More cauliflower recipes you’ll love!

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Roasted Cauliflower Steaks with Mustard Caper Brown Butter

4.86 from 7 votes

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By: Carol | From A Chef's Kitchen
Roasted Cauliflower Steaks with Mustard Caper Brown Butter takes cauliflower to another level.  Cauliflower is beautiful in so many ways, but when roasted and drizzled with this Mustard Caper Brown Butter, it skyrockets to elegant and dramatic!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dishes - Vegetables
Cuisine French
Servings 4
Calories 592 kcal

Ingredients
  

Cauliflower

  • 1 large head cauliflower - cut into "steaks" or large florets
  • 3-4 tablespoons olive oil - as needed
  • Salt and freshly ground black pepper

Brown Butter

  • 1 stick unsalted butter
  • 2 cloves garlic - minced
  • 2 tablespoons coarse-grain mustard
  • 2 tablespoons capers - drained
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper - to taste

Instructions
 

Cauliflower

  • Preheat oven to 400 degrees.
  • Place cauliflower florets or steaks on a non-stick baking sheet or one lined with non-stick aluminum foil.
  • Drizzle or brush cauliflower with olive oil and season generously with salt and black pepper. Roast for 20-25 minutes, turning once.

Brown Butter

  • Place butter in a saucepan and melt over medium-high heat.
  • Reduce heat to medium and cook until a caramel color, approximately 5 minutes, being careful not to burn it.
  • Set aside to let browned bits (milk solids) fall to the bottom of the pan.
  • Stir in garlic, mustard, capers, chopped parsley and salt and pepper to taste. Drizzle over roasted cauliflower and serve immediately.

Notes

MAKE AHEAD: Butter can be made up to 24 hours ahead. Cool and refrigerate. Gently reheat in a saucepan over low heat.

Nutrition

Serving: 1 | Calories: 592kcal | Carbohydrates: 16g | Protein: 22g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 25g | Cholesterol: 122mg | Sodium: 507mg | Fiber: 9g | Sugar: 8g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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22 Comments

    1. Hi, Suzie, Thanks so much for your question. You can use any salt that you like and everyone has different salt preferences. I use either kosher salt or pink Himalayan in cooking. The capers are salty so you want to be careful to not oversalt. Thanks again and hope you enjoy!

  1. I prepared this per your recipe (always do this the first time I try a recipe), and the second time I brushed the cauli steaks with oil, added s/p, then cooked them up. Then I just put mustard and garlic together into a paste and spread that on top, sprinkled the capers about, and finished the dish off in the broiler…3 minutes…perfection without the added fat. I got the tang I wanted without the extra calories.

  2. 4 stars
    I prepared this per your recipe (always do this the first time I try a recipe), and the second time I brushed the cauli steaks with oil, added s/p, then cooked them up. Then I just put mustard and garlic together into a paste and spread that on top, sprinkled the capers about, and finished the dish off in the broiler…3 minutes…perfection without the added fat. I got the tang I wanted without the extra calories.

  3. I love roasted vegetables and a couple of years ago I had an appetizer that sounded similar to this dish and couldn’t wait to try! I didn’t realize that I wasn’t supposed to keep the brown bits, and it didn’t seem to make a difference for us. Remembering the appetizer I had enjoyed before, I added a good teaspoon of anchovy paste and it added a punch of flavor to the sauce. This was amazingly good and I could eat this and nothing else for my meal. Will make this again and again!

    1. Thanks so much, Beth! So glad you enjoyed! Anchovy paste is definitely going to add a real umami punch! Thanks again and please stay in touch!

  4. This was the best cauliflower recipe I have ever made! Absolutely delicious. I liked it so much I used the remaining sauce on a mushroom and onion stir fry I had made to go with our steaks. My husband ate half of it right off the pan. Thanks for sharing!

  5. Question…It says to let the browned butter sit so that the browned bits settle. Do you not want to use those bits?
    Recipe sounds delish! Can’t wait to try it!!
    Thanks!

    1. Hi, Lisa, Thanks so much for your question. In this case, you don’t want to save those browned bits. “Browned bits” are keepers after you’ve browned some chicken, pork or beef and there’s a little “fond” attached to your pan. In this case, those browned bits are milk solids and if left in the butter would ruin the dish. They’d also be unsightly. Hope this works for you!

  6. OMG. THIS RECIPE CALLS FOR ALL CAPS. SO GOOD. SO VERY GOOD. I can see using this sauce on a lot of thing. Dear God thank you and bless you.

    1. Crystal, Thank you SOOOO very much! Love, love, love getting feedback like this. I really try hard to provide awesome recipes! So glad you enjoyed!