These deliciously satisfying Roasted Cauliflower Cutlets make sophisticated use of the humble cauliflower, giving it some serious wow factor! Easy to double or triple, this beautiful looking recipe makes a fancy weeknight main dish or elegant entrée for a party.



ABOUT THE RECIPE:
These satisfying Roasted Cauliflower Cutlets make 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.
Makes 4 servings
INGREDIENTS:
1 very large head of cauliflower (or 2 small heads of cauliflower)
2 tablespoons plus 1 teaspoon extra-virgin olive oil (see note), divided
1½ teaspoons Italian seasoning blend, divided
¾ teaspoon garlic powder, divided
1 medium sweet onion, thinly sliced
1 cup vegetable broth, plus more as needed, divided
3 tablespoons freshly squeezed lemon juice (from about 1½ 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 or basil for garnish (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Trim 1- to 2-inches off the two opposite sides of the cauliflower head, and set aside for another use. Cut the cauliflower head into four, 1- to 1½-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet.
Put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning and ½ teaspoon garlic powder in a small bowl and whisk to combine. Liberally spread one-quarter of the seasoning mixture over the top of each cutlet, using a small pastry brush or back of a small spoon. Bake for 35 to 40 minutes, or until tender and slightly golden brown around the edges.
To make the sauce, put the onion and ½ cup vegetable broth in a large skillet. Cover and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Add ½ teaspoon Italian seasoning blend, ¼ teaspoon garlic powder and another ½ cup vegetable broth, cover and cook, stirring occasionally, for 10 minutes. If the onions become dry, add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.
To serve, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and parsley and serve.
Chef’s Note: To lower the fat content of this recipe, you may use vegetable broth in place of the olive oil.
Ingredients
Directions
ABOUT THE RECIPE:
These satisfying Roasted Cauliflower Cutlets make 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.
Makes 4 servings
INGREDIENTS:
1 very large head of cauliflower (or 2 small heads of cauliflower)
2 tablespoons plus 1 teaspoon extra-virgin olive oil (see note), divided
1½ teaspoons Italian seasoning blend, divided
¾ teaspoon garlic powder, divided
1 medium sweet onion, thinly sliced
1 cup vegetable broth, plus more as needed, divided
3 tablespoons freshly squeezed lemon juice (from about 1½ 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 or basil for garnish (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
Trim 1- to 2-inches off the two opposite sides of the cauliflower head, and set aside for another use. Cut the cauliflower head into four, 1- to 1½-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet.
Put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning and ½ teaspoon garlic powder in a small bowl and whisk to combine. Liberally spread one-quarter of the seasoning mixture over the top of each cutlet, using a small pastry brush or back of a small spoon. Bake for 35 to 40 minutes, or until tender and slightly golden brown around the edges.
To make the sauce, put the onion and ½ cup vegetable broth in a large skillet. Cover and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Add ½ teaspoon Italian seasoning blend, ¼ teaspoon garlic powder and another ½ cup vegetable broth, cover and cook, stirring occasionally, for 10 minutes. If the onions become dry, add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.
To serve, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and parsley and serve.
Chef’s Note: To lower the fat content of this recipe, you may use vegetable broth in place of the olive oil.
Notes

