Charred Cauliflower Steaks with Lemon-Herb Sauce
Breville Test Kitchen

Breville Test Kitchen

Charred Cauliflower Steaks with Lemon-Herb Sauce

the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

30 mins total time

20 mins active time


Serves 2-4



For the lemon-herb sauce

  • flat-leaf parsley leaves icon
    2 cups (2 oz) flat-leaf parsley leaves
  • coarsely chopped dill icon
    2 tbsp coarsely chopped dill
  • clove garlic icon
    2 cloves garlic


  • small shallot icon
    1 small shallot


  • capers icon
    1 tbsp capers

    rinsed, drained

  • finely grated lemon zest icon
    1 tbsp finely grated lemon zest
  • fresh lemon juice icon
    1½ tbsp fresh lemon juice
  • salt icon
    ½ tsp salt
  • freshly ground black pepper icon
    ½ tsp freshly ground black pepper
  • olive oil icon
    ⅓ cup (2¾ oz) olive oil

For the cauliflower steaks

  • large 2.2 lb head cauliflower icon
    1 large 2.2 lb head cauliflower
  • olive oil icon
    2 tbsp olive oil
  • salt icon

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season


  • 1Preheat the oven on the 750°F setting while making the sauce (preheat can take up to 20 minutes).
  • 2To make the lemon-herb sauce, pulse the parsley, dill, garlic, eschallot, capers, lemon zest and juice, salt and pepper in a food processor until finely chopped.
  • 3With the motor running, slowly add the oil. Process for 45 seconds until well combined, pausing, if necessary, to scrape the sides. Transfer the sauce to a small bowl, cover and reserve.
  • 4For the cauliflower steaks, trim the base and the rounded sides from the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 1-inch-thick steaks. Brush both sides of each steak with half the oil and season with salt and pepper. (Reserve any cauliflower trimmings for another use)
  • 5Using the removable handle, place the pizza pan in the oven to heat for 2 minutes. Remove the pan and drizzle the remaining oil over the base.
  • 6Carefully place the cauliflower steaks in the hot pan and return to the oven using the removable handle. Cook for 3 minutes.
  • 7Using the removable handle, remove the pan from the oven, carefully turn the cauliflower over, then return to the oven and cook for a further 2-3 minutes until browned and tender.
  • 8Using the removable handle, transfer the pan to a heatproof surface. Spoon the lemon-herb sauce over the cauliflower to serve.
Side dish/Accompaniment
Gluten Free

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