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Tuesday 1 February 2022

The Big Glut - February

Cauliflower steaks with caper butter and parsley breadcrumbs

This vegetarian dish by Three Girls Cook for Delicious Magazine will serve 8 as a main course when accompanied by a grain salad. 


  • 2 medium cauliflowers, large outer leaves removed, small inner leaves left on
  • 200ml olive oil
  • 300g butter, cubed
  • 200g dried breadcrumbs
  • Large bunch fresh flatleaf parsley, finely chopped
  • 8 tbsp capers, drained and roughly chopped


Heat the oven to 210°C/190°C fan/gas 6½. Cut each cauliflower into quarters, then put on a large baking tray. Drizzle with 100ml olive oil and dot with 100g butter, then roast for 15-20 minutes until crisp and golden on the outside and tender within.

Heat the remaining 100ml oil in a frying pan over a medium heat. Add the breadcrumbs and fry, stirring occasionally, until golden and crisp. Transfer to a bowl and leave to cool. Stir in the chopped parsley and season to taste with salt and pepper.

Wipe out the frying pan and melt the remaining 200g butter over a low heat until just starting to brown and smell nutty. Remove from the heat and stir in the chopped capers.

To serve, generously drizzle the cauliflower with the caper butter, then sprinkle over the breadcrumbs. Serve as a side or as a veggie main course with a grain salad.

Recipe courtesy of Delicious Magazine.

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