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Roasted Cauliflower Cutlets with Lemon-Caper Sauce Recipe

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Delicious roasted cauliflower cutlets served with a tangy lemon-caper sauce, perfect as a hearty vegetarian main or a flavorful side dish. These golden, tender cutlets are baked to perfection and topped with a savory sauce made from sweet onions, vegetable broth, fresh lemon juice, and briny capers, garnished with fresh parsley and lemon zest for brightness.

Ingredients

Cauliflower Cutlets

  • 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)

Lemon-Caper Sauce

  • 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)

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 375°F (190°C) and line a large, rimmed baking sheet with unbleached parchment paper to prevent sticking and facilitate easy cleanup.
  2. Slice the Cauliflower: Trim 1 to 2 inches off two opposite sides of the cauliflower head and set those pieces aside for another use. Cut the remaining head into four thick ‘cutlets,’ about ¾ to 1 inch thick, similar to slicing a loaf of bread. Arrange these cutlets in a single layer on the prepared baking sheet.
  3. Season the Cutlets: In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder. Using a small pastry brush or the back of a spoon, spread about one-quarter of this mixture evenly over the top of each cauliflower cutlet to ensure full flavor coverage.
  4. Bake the Cutlets: Place the baking sheet in the oven and roast the cauliflower cutlets for 35 to 40 minutes. Bake until the cutlets are tender when pierced with a fork and have a slightly golden brown color around the edges, indicating caramelization.
  5. Prepare the Lemon-Caper Sauce: While the cutlets bake, heat a large skillet over medium-low heat. Add the sliced onion and ½ cup vegetable broth, cover, and cook for 7 to 10 minutes until the onion softens and becomes translucent.
  6. Continue Cooking the Sauce: Add ½ teaspoon Italian seasoning, ¼ teaspoon garlic powder, and another ½ cup vegetable broth to the skillet. Cover and simmer, stirring occasionally for about 10 minutes. If the broth evaporates and the onions begin to dry out, add more vegetable broth in 2-tablespoon increments to maintain moisture.
  7. Finish the Sauce: Stir in 1 teaspoon olive oil, fresh lemon juice, and capers. Cover the skillet again and cook, stirring occasionally, for about 2 minutes until the capers are heated through and flavors meld.
  8. Serve: Place one cauliflower cutlet on each dinner plate and spoon a generous one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and chopped fresh parsley if desired. Serve warm for the best flavor and texture.

Notes

  • Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
  • Adjust the seasoning in the sauce to your taste, adding more lemon juice for extra tang or more capers for saltiness.
  • Leftover trimmed cauliflower stalks can be used in soups or as part of a vegetable stock.
  • This recipe is fully vegetarian and can be made vegan as all ingredients are plant-based.
  • For a crispier texture, broil the cutlets for 2-3 minutes at the end of baking but watch carefully to prevent burning.

Find it online: https://marthatasty.com/roasted-cauliflower-cutlets-with-lemon-caper-sauce-recipe/