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    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Feb 24, 2016 Modified: Feb 22, 2022 | This post may contain affiliate links. Please read my disclosure.

    Roasted Cauliflower Steaks with Mustard Caper Brown Butter

    Jump to Recipe
    4.84 from 6 votes
    30 minutes

    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!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • How to make Roasted Cauliflower Steaks with Mustard Caper Brown Butter:
    • Tips for browning butter:
    • More cauliflower recipes you'll love!
    • Roasted Cauliflower Steaks with Mustard Caper Brown Butter
      • Equipment
      • Ingredients  1x2x3x
        • Cauliflower
        • Brown Butter
      • Instructions 
        • Cauliflower
        • Brown Butter
      • Notes
      • Nutrition

    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 ¾ 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!

    • Cauliflower Parmigiana
    • Cauliflower Welsh Rarebit
    • Sicilian Cauliflower Salad
    • Roasted Cauliflower with Black Olive Pangrattato
    • Cauliflower Artichoke Tabbouleh
    • Warm Roasted Cauliflower and Chickpea Salad
    • Roasted Cauliflower and Barley Pilaf

    Roasted Cauliflower Steaks with Mustard Caper Brown Butter

    4.84 from 6 votes
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Side Dishes - Vegetables
    Cuisine French
    Servings 4
    Calories 592 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Saucepan

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Fried Cabbage with Bacon
    • Roasted Curry Cauliflower Wedges with Cilantro Chutney
    • Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions (Muffin Pan Method)
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    Categories: Side Dishes - Vegetables

    Reader Interactions

    Comments

    1. Suzie says

      October 14, 2022 at 12:06 pm

      Regarding salt to taste, do you use mineral salt or coarse ground kosher salt? And I’m not sure which to use.

      Reply
      • Carol says

        October 14, 2022 at 1:07 pm

        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!

        Reply
    2. Mo says

      March 04, 2021 at 4:43 pm

      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.

      Reply
      • Carol says

        March 05, 2021 at 6:55 am

        Hi, Mo, Thanks so very much! Your version sounds delightful!

        Reply
    3. Mo says

      March 04, 2021 at 10:24 pm

      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.

      Reply
    4. Beth R. says

      May 01, 2019 at 1:40 pm

      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!

      Reply
      • Carol says

        May 01, 2019 at 10:06 pm

        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!

        Reply
    5. Kathy R says

      August 24, 2018 at 9:29 pm

      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!

      Reply
      • Carol says

        August 25, 2018 at 8:17 am

        Thanks so much, Kathy! So glad you enjoyed and hope you'll stay in touch!

        Reply
    6. Lisa says

      January 09, 2017 at 12:46 pm

      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!

      Reply
      • Carol says

        January 09, 2017 at 7:27 pm

        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!

        Reply
        • Kathleen says

          August 24, 2018 at 9:33 pm

          We aren’t picky, I left the brown bits in. It was still fantastic!

    7. Crystal says

      December 21, 2016 at 7:46 pm

      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.

      Reply
      • Carol says

        December 21, 2016 at 10:20 pm

        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!

        Reply
    8. Michelle Beazley says

      November 09, 2016 at 6:16 am

      This recipe is fantastic! Everyone loved it!

      Reply
      • Carol says

        November 09, 2016 at 7:36 am

        Thank you, Michelle! So glad you enjoyed and please stay in touch!

        Reply
    9. Michele @ Alwayzbakin says

      March 06, 2016 at 10:15 am

      Def going to try this. I have never roasted cauliflower. I know, where have I been?? I have browned butter for desserts before and I love it!

      Reply
    10. Ahu says

      March 02, 2016 at 12:54 pm

      This looks phenomenal ! I need to try browning butter!

      Reply
    11. Michelle says

      March 02, 2016 at 12:26 am

      That brown butter sauce...you are killing me! It sounds fantastic.

      Reply
    12. Michelle @ thelastfoodblog says

      February 27, 2016 at 2:13 pm

      This looks amazing! I'm a recent convert to cauliflower steaks and love them! I bet that brown butter sauce is divine with the roasted cauliflower, I'm going to have to try it 🙂

      Reply
    13. Debbie @ Cooks with Cocktails says

      February 26, 2016 at 11:29 am

      Oh my goodness I didn't know cauliflower could look so good. Simple ingredients but big taste.

      Reply
      • Carol says

        February 26, 2016 at 9:57 pm

        Thanks, Debbie! The mustard and capers take brown butter to a new level!

        Reply

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    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

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