These vegan lemon-caper cauliflower steaks with creamy horseradish sauce are bursting with flavor. Cauliflower “steaks” are soaked in a bright, tangy marinade and oven-roasted to perfection. Those tender, caramelized cauliflower steaks are then served over a bed of creamy cashew horseradish sauce and garnished with capers.
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Cauliflower is one of the most versatile vegetables. Rice it, mash it, grate it, roast it, chop it, grill it, or slice it into “steaks”, and it will deliver.
For this particular dish, cauliflower “steaks” are soaked in a bright, tangy marinade and oven-roasted to perfection. In the spirit of summer, you can opt to grill them instead, just keep in mind that grilling will require slightly more attention than roasting. Those tender, caramelized cauliflower steaks are served over a bed of creamy horseradish sauce and garnished with capers.
This dish is fairly straightforward to make yet it tastes incredibly special. The marinade infuses the cauliflower with a fresh, lemony bite. As the cauliflower roasts in the oven, its pungent cruciferous flavor softens to a mild sweetness that is altogether addictive. Its edges crisp and caramelize ever so slightly, lending warmth and a subtle smokiness.
The creamy cashew horseradish sauce grounds the cauliflower’s bright, citrusy notes with its rich creaminess and zippy horseradish bite, rounding out the dish in the best of ways.
The sauce is made with a base of tangy cashew cream (i.e., blended cashews, Silk Unsweetened Original Almondmilk, and fresh lemon juice), which serves as the perfect plant-based substitute for the sour cream that’s typically used in dairy-based versions.
Fresh grated horseradish, Dijon mustard, white wine vinegar, sea salt, and black pepper are whisked in and the sauce is chilled for one hour, allowing the flavors to meld and intensify.
While the sauce is chilling, slice two heads of cauliflower into “steaks” like so . . .
Next, whisk together fresh lemon juice, olive oil, white wine vinegar, chopped parsley, tahini, garlic, sea salt, and black pepper until emulsified.
Pour it over the cauliflower the “steaks” and marinate for 30 minutes.
Then, transfer the cauliflower steaks to a parchment-lined baking pan and roast them for 30 minutes, or until tender and caramelized.
Spoon a generous amount of the creamy horseradish sauce onto each plate, nestle the cauliflower steaks on top of the sauce, and garnish with capers for a salty, briny touch.
This dish is bursting with flavor and is sure to wow even the most veggie-averse crowd. Serve it warm or chilled for a light summer dinner or hearty appetizer.
Lemon Caper Cauliflower Steaks with Creamy Horseradish Sauce
Creamy Horseradish Sauce
- 2/3 cup raw cashews, soaked in warm water for 30 minutes and drained
- 1/2 cup Silk Unsweetened Original Almondmilk
- 1 tablespoon fresh lemon juice
- 4 loosely packed tablespoons peeled and finely grated fresh horseradish
- 1 tablespoon Dijon mustard
- 2 1/2 teaspoons white wine vinegar
- 1/2 teaspoon sea salt or to taste
- Freshly ground black pepper, to taste
Roasted Lemon-Caper Cauliflower Steaks
- 2 large heads cauliflower, outer leaves removed
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons white wine vinegar
- 3 tablespoons chopped flatleaf (Italian) parsley, plus more for garnishing
- 1 tablespoon tahini
- 1 clove garlic, minced
- 3/4 teaspoon fine-grain sea salt
- Freshly ground black pepper
- 1–2 tablespoons jarred capers, drained
For the Creamy Horseradish Sauce
- Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. Transfer the cream to a medium mixing bowl and whisk in the grated horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.
For the Roasted Lemon-Caper Cauliflower Steaks
- One at a time, carefully stand each head of cauliflower on its stem and use a sharp knife to cut it in half down the center. Then, stand each half on its stem and cut as many 1/2- to 3/4-inch-thick cauliflower “steaks” as possible, moving from the center outward. Repeat with the second head of cauliflower. You’ll want at least 4 cauliflower steaks in total but preferably 6. Place the cauliflower steaks in a large baking dish (it’s okay if they’re overlapping slightly) and reserve the leftover florets for another use.
- Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste. Pour the marinade evenly over the cauliflower steaks, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower steaks every 10 minutes to ensure they’re evenly coated.
- After about 15 minutes of marinating, preheat the oven to 400˚F and line a large baking tray with parchment paper.
- Remove the cauliflower steaks from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30–35 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.
- Spoon as much of the horseradish sauce as desired over each plate. Top with the cauliflower steaks, and garnish with the capers and a sprinkle of parsley, if desired.