Memory Morsels:

Cauliflower is rich in choline, an essential nutrient for memory & brain health.

Cauliflower Steaks with Capers, Tomatoes and Mint

Cauliflower Steaks with Capers, Tomatoes and Mint Prep time: 8 mins Cook time: 40 mins Serves: 4


  • 1/2 - fresh cauliflower head
  • 2 - medium sized tomatoes or 10 cherry tomatoes
  • 1/4 cup - finely chopped fresh parsley
  • 1/4 cup - finely chopped fresh mint
  • 1 TBSP - fresh capers, chopped
  • 1 TBSP - butter or butter alternative (such as earth balance)
  • 1/4 cup - freshly grated parmesan cheese
  • Sea salt and pepper


  1. 1 Preheat the oven to 375F.
  2. 2 Chop cauliflower into 2 inch pieces, aiming to create as many flat pieces as possible. In a sauté pan over high heat, melt butter then place slices of cauliflower on the flat side down, and let cook for at least 5 minutes, to brown. Using tongs, carefully flip pieces of cauliflower over, then add capers, slices of tomatoes, mint, salt/pepper and parmesan. Place the pan in the oven and roast for 25 minutes.
  3. 3 When the cauliflower is soft and golden brown (with crispy edges!), remove from oven and top with parsley, and a bit more cheese before serving.


This dish works as a vegetarian main course, or as a side dish for a dinner or brunch. You may also top the cooked vegetables with 3 scrambled eggs and bake for an additional 10 minutes for a different take on frittata.
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