Trim leaves from cauliflower heads.
Sprinkle the steaks with pepper and 1/4 teaspoon salt.
Lightly dust the cut sides with 1 tablespoon flour.
Photo:Ali Redmond
Heat a large skillet over medium heat.
Swirl in 1 tablespoon oil and add 2 cauliflower steaks.
Cook, flipping once, until nicely browned, about 2 minutes per side.
Ali Redmond
Transfer to a 9-by-13-inch baking dish.
Repeat with 1 tablespoon oil and the remaining 2 steaks.
Pour 2 cups broth into the baking dish; cover tightly with foil.
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Bake, flipping the steaks once, until the core of the cauliflower is tender, about 45 minutes.
Cook over medium heat, stirring, until the shallot is lightly browned and tender, about 1 minute.
Whisk the remaining 1 tablespoon flour and 1 cup broth together in a measuring cup or small bowl.
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Add to the skillet; cook, stirring, until thickened and reduced by half, about 4 minutes.
Add lemon zest, lemon juice, capers and the remaining 18 teaspoon salt; simmer for 1 minute.
Remove from heat and swirl in butter.
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Season with more pepper, if desired.
Cover and keep warm.
Transfer the cauliflower to a platter (discard the remaining broth).
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Spoon the sauce over the cauliflower.
Sprinkle with parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
