Name: Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe
Prep time: 15 min
Cook time: PT-492169H10M45S
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium head cauliflower; 2 tablespoons plus 1 teaspoon extra-virgin olive oil (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; 3 tablespoons freshly squeezed lemon juice (from about 1½ lemons); 2 tablespoons capers, drained and rinsed; Zest of one lemon (for garnish); 2 tablespoons chopped fresh parsley (optional, for garnish)

Jump to Recipe· 4.2 from 1 review

If you’re looking for a vibrant, satisfying dish that effortlessly balances hearty texture with zesty brightness, the Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe is your new go-to. These golden, tender cauliflower cutlets have a beautiful roast that brings out their natural sweetness, while the tangy, briny lemon-caper sauce adds a burst of flavor that keeps you coming back for more. Whether you’re preparing a cozy weeknight dinner or impressing friends with a meatless masterpiece, this recipe offers a delightful combination that feels both elegant and comforting.

Ingredients You’ll Need

The image shows two white plates each with a thick slice of roasted cauliflower that is light golden brown on the edges with white centers. On top of the cauliflower is a layer of thin, cooked onion rings that are soft and golden, mixed with small dark green capers. Scattered over this are small bits of bright green chopped parsley and some yellow lemon zest strips. Nearby, there are small white bowls filled with dark green capers and chopped parsley on a white marbled surface alongside a ripe red tomato and two lemon halves. photo taken with an iphone --ar 4:5 --v 7

The magic of this Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe lies in its simple yet thoughtfully chosen ingredients. Each component contributes something special – from the tender cauliflower cutlets to the vibrant lemon-caper sauce that ties the whole dish together with a perfect punch of acidity and savoriness.

1 medium head cauliflower: The star of the dish, hearty and holds up beautifully when sliced into cutlets.
2 tablespoons plus 1 teaspoon extra-virgin olive oil: Adds richness and helps achieve that crisp, golden roast.
1½ teaspoons Italian seasoning blend: A fragrant mix that infuses the cutlets with herbal depth.
¾ teaspoon garlic powder: Deepens the overall flavor without overpowering the subtle cauliflower notes.
1 medium sweet onion (thinly sliced): Slowly softened to create the base for the luscious lemon-caper sauce.
1 cup vegetable broth (plus more as needed): Keeps the sauce moist and adds savory umami.
3 tablespoons freshly squeezed lemon juice: Brings bright, fresh acidity to the sauce for balance.
2 tablespoons capers (drained and rinsed): Deliver a salty, tangy punch that pairs beautifully with lemon and onion.
Zest of one lemon (for garnish): Adds a fragrant, citrusy finish.
2 tablespoons chopped fresh parsley (for garnish, optional): A fresh herbal note that brightens each bite.

How to Make Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe

Step 1: Prepare the Cutlets

Start by preheating your oven to 375 degrees F and lining a large rimmed baking sheet with parchment paper to prevent sticking. Carefully trim one to two inches off the two opposite sides of the cauliflower head—save those scraps for another use like roasting or salads. Then, slice the cauliflower into four slabs, each about ¾ to 1 inch thick, like slicing a loaf of bread. Arrange your cutlets in a single layer on the baking sheet. This step is crucial to get a uniform roast, ensuring every bite has just the right tenderness and crispness.

Step 2: Season the Cutlets

In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder. Using a pastry brush or the back of a spoon, generously spread a quarter of this delicious seasoning mixture evenly over each cutlet. This seasoning blend amps up the flavor, making every slice irresistible once roasted. Place the cutlets in the oven and bake for 35 to 40 minutes until they are tender and have those lovely golden-brown edges.

Step 3: Make the Lemon-Caper Sauce

While the cutlets roast, it’s time to build that vibrant sauce. Add the thinly sliced sweet onion and ½ cup vegetable broth to a large skillet. Cover and cook over medium-low heat for about 7 to 10 minutes, allowing the onions to soften and gently release their sweetness. Stir in ½ teaspoon Italian seasoning, ¼ teaspoon garlic powder, and another ½ cup of vegetable broth, then cover again and cook for 10 more minutes, stirring occasionally. If the mixture gets too dry, don’t hesitate to add a bit more broth in 2-tablespoon increments. Finally, stir in 1 teaspoon olive oil, the freshly squeezed lemon juice, and capers. Cook just a couple more minutes until the capers are warmed through and the sauce melds into a lively, savory topping for the cutlets.

Step 4: Plate and Garnish

When the cutlets come out perfectly roasted, place each one on a dinner plate and lavishly spoon the warm lemon-caper sauce over the top. Finish by sprinkling fresh lemon zest and chopped parsley to add a pop of color and a fresh herbal touch that complements the dish beautifully. Serve warm and prepare for the delightful medley of flavors and textures.

How to Serve Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe

The image shows a group of ingredients arranged on a white marbled surface. At the top left, there is a whole head of pale yellow cauliflower with some small green leaves at its base. To its right, a clear glass measuring cup holds golden liquid with red measurement markings. Below the cauliflower, a small white bowl contains dark green capers. A half-cut white onion with light brown skin sits next to the bowl. On the right side of the onion, a small white cup filled with light yellow olive oil is placed. Below, there is a lemon half displaying bright yellow flesh. Next to the lemon, two small white bowls hold powder spices, one beige and the other green mixed with white. The scene is simple and clean, with a focus on the fresh and natural look of these ingredients. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The lemon zest and fresh parsley aren’t just for looks—they elevate the entire dish by injecting aromatic freshness and a burst of citrus that cuts through the richness of the roasted cauliflower and capers. Feel free to add a pinch of crushed red pepper flakes if you love a little heat to balance out the tangy sauce.

Side Dishes

This Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe pairs beautifully with light, complementary sides. Think fluffy couscous, a crisp green salad with a simple vinaigrette, or even creamy mashed potatoes. A fragrant pilaf or roasted baby potatoes would also make a wonderful accompaniment that soaks up the vibrant sauce left on your plate.

Creative Ways to Present

For a fun twist, try serving these cutlets stacked with layers of grilled vegetables like zucchini or eggplant for a colorful, hearty veggie stack. Alternatively, slice the cutlets thinner, and layer them in a warm flatbread with a drizzle of the lemon-caper sauce and a handful of arugula for a mouthwatering vegetarian sandwich.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of the Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe, store them in an airtight container in the fridge for up to 3 days. Keep the sauce separate if possible to maintain the best texture for the cutlets, then reheat gently before serving.

Freezing

For longer storage, you can freeze the cooked cauliflower cutlets without the sauce. Wrap each cutlet individually in plastic wrap and place them in a freezer-safe bag or container for up to 1 month. When ready to enjoy again, thaw overnight in the refrigerator and reheat in the oven to keep that crisp edge.

Reheating

Reheat leftover cutlets in a 350-degree oven for about 10 to 15 minutes, uncovered, to bring back their roasted crispness. Warm the lemon-caper sauce gently on the stovetop over low heat, stirring occasionally so it doesn’t separate. Then combine and enjoy just like fresh!

FAQs

Can I use frozen cauliflower for this recipe?

While fresh cauliflower is ideal for slicing into perfect cutlets, you could try using frozen cauliflower that has been fully thawed and pressed dry. However, the texture may not be as firm, and it might be trickier to get neat slices and a golden roast.

Is this recipe vegan and gluten-free?

Yes, the Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe is naturally vegan and gluten-free, making it perfect for many dietary preferences without any modifications needed.

What can I substitute for capers if I don’t have any?

If you don’t have capers on hand, chopped green olives or a small drizzle of brine can provide a similar salty, tangy punch to your lemon sauce.

Can I make this recipe spicier?

Absolutely! Adding red pepper flakes to the seasoning mixture or a dash of hot sauce to the lemon-caper sauce can give this dish an exciting kick without overpowering the flavors.

How do I get perfectly firm cutlets that don’t fall apart?

Make sure to slice the cauliflower carefully to keep the cutlets intact. Using a sharp knife and gently pressing the slices helps keep them together. The roasting time also allows the cutlets to firm up while becoming tender.

Final Thoughts

This Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe truly showcases how simple ingredients can come together to create a dish bursting with flavor and texture. It’s a wonderful way to enjoy cauliflower in a fresh, exciting form, and I hope you give it a try soon. From the first golden bite to the last zesty spoonful of sauce, this recipe is sure to become a beloved favorite in your kitchen.

Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe

Ingredients You’ll Need