Roasted Cauliflower Steaks with Mustard Caper Brown Butter
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!
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….
You can also cut the cauliflower into wedges as in this Curry Roasted Cauliflower recipe.
- Then roast, turning once so you get beautiful caramelization on both sides!
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 love! 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 that you want to leave behind.
- To do that, let the finished butter rest a little so the milk solids fall to the bottom. Then, slowly pour the finished brown butter into a bowl so the browned bits stay behind.
- There are numerous tutorials online; here’s just one: How to Make Perfect Brown Butter
You need this brown butter in your life! This mustard caper brown butter would also be amazing with fish–especially salmon!
Enjoy!
More cauliflower recipes you’ll love!
- Cauliflower Parmigiana
- Cauliflower Welsh Rarebit
- Sicilian Cauliflower Salad
- Roasted Cauliflower with Black Olive Pangrattato
- Cauliflower Artichoke Tabbouleh
- Roasted Cauliflower Salad
- Barley Pilaf with Roasted Cauliflower
Roasted Cauliflower Steaks with Mustard Caper Brown Butter
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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.
Recipe Notes
- 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, slowly pour the finished brown butter into a bowl so the browned bits stay behind.
- Butter can be made up to 24 hours ahead. Cool and refrigerate.
- Gently reheat in a saucepan over low heat.
Nutrition
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.
Absolutely delicious. Rather lazy so I just melted some butter and added creole mustard and capers packed in salt that I rinsed and soaked for ten minutes to lessen the saltiness. Capers packed in salt are larger. Ordered out a 2# bag from Amazon and have been putting capers in everything. Husband went wild over the roasted cauliflower steaks.
Hi, Bonnie, Thanks SO very much and so happy you enjoyed this recipe! Really appreciate your taking the time to come back and comment and rate.
Regarding salt to taste, do you use mineral salt or coarse ground kosher salt? And I’m not sure which to use.
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!
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.
Hi, Mo, Thanks so very much! Your version sounds delightful!
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.