{"id":17561,"date":"2016-06-10T14:35:32","date_gmt":"2016-06-10T20:35:32","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=17561"},"modified":"2021-04-27T12:46:47","modified_gmt":"2021-04-27T18:46:47","slug":"lemon-caper-cauliflower-steaks-with-creamy-horseradish-sauce","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/lemon-caper-cauliflower-steaks-with-creamy-horseradish-sauce\/","title":{"rendered":"Lemon-Caper Cauliflower Steaks with Creamy Horseradish Sauce"},"content":{"rendered":"

These vegan lemon-caper cauliflower steaks with creamy horseradish sauce are bursting with flavor. Cauliflower \"steaks\" are soaked in a bright, tangy marinade and oven-roasted to perfection. Those tender, caramelized cauliflower steaks are then served over a bed of creamy cashew horseradish sauce and garnished with capers.<\/em><\/strong><\/p>\n

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\nThis post is sponsored by Silk. Thank you for supporting the brands that support Blissful Basil!<\/em><\/p>\n

Cauliflower is one of the most versatile vegetables. Rice it<\/a>, mash it, grate it, roast it, chop it, grill it, or\u00a0slice it into \"steaks\", and it will deliver.<\/p>\n

For this particular dish, cauliflower \"steaks\" are\u00a0soaked in a bright, tangy\u00a0marinade and oven-roasted to perfection. In the spirit of summer,\u00a0you can opt to grill them\u00a0instead, just keep in mind that grilling will require slightly\u00a0more attention than\u00a0roasting. Those tender, caramelized cauliflower steaks are served over a bed of creamy horseradish sauce and garnished with capers.<\/p>\n

This dish is fairly straightforward to make yet it tastes incredibly special.\u00a0The marinade infuses the cauliflower with a fresh, lemony bite. As the cauliflower roasts in the oven, its pungent cruciferous flavor softens to a mild sweetness that is altogether addictive. Its edges crisp and caramelize ever so slightly, lending warmth and a subtle smokiness.<\/p>\n

The creamy cashew horseradish sauce grounds the cauliflower's\u00a0bright, citrusy notes with its rich creaminess and zippy horseradish bite, rounding out the dish in the best of ways.<\/p>\n

\"Roasted<\/p>\n

The sauce is made with a base of tangy cashew cream (i.e., blended cashews, Silk Unsweetened Original Almondmilk, and fresh lemon juice), which serves as the perfect plant-based substitute for the sour cream that's\u00a0typically used in\u00a0dairy-based versions.<\/p>\n

Fresh grated horseradish, Dijon mustard, white wine vinegar, sea salt, and black pepper are\u00a0whisked in and the sauce is chilled for one hour, allowing the flavors to meld and intensify.<\/p>\n

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\"Roasted<\/p>\n

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While the sauce is chilling, slice\u00a0two heads of cauliflower into \"steaks\"\u00a0like so . . .<\/p>\n

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\"Roasted<\/p>\n

Next, whisk together\u00a0fresh lemon juice, olive oil, white wine vinegar, chopped parsley, tahini, garlic, sea salt, and black pepper until emulsified.<\/p>\n

Pour it over the cauliflower the \"steaks\" and marinate for 30 minutes.<\/p>\n

\"Roasted<\/p>\n

Then, transfer the cauliflower steaks to a parchment-lined baking pan and roast them for 30 minutes, or until tender and caramelized.<\/p>\n

Spoon a generous amount of the creamy horseradish sauce onto each plate, nestle the cauliflower steaks on top of the sauce, and garnish with capers for a salty, briny touch.<\/p>\n

This dish is bursting with flavor and is sure to wow even the most veggie-averse crowd. Serve it warm\u00a0or chilled for a light summer dinner or hearty appetizer.<\/p>\n

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\"Roasted<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Lemon Caper Cauliflower Steaks with Creamy Horseradish Sauce<\/h2>\n
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Cauliflower \"steaks\" are soaked in a bright, tangy marinade and oven-roasted to perfection. In the spirit of summer, you can opt to grill them instead, just keep in mind that grilling will require slightly more attention than roasting. Those tender, caramelized cauliflower steaks are served over a bed of creamy horseradish sauce and garnished with capers.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Entr\u00e9e<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>4<\/span> \u20136 cauliflower steaks + 1 cup sauce<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Creamy Horseradish Sauce<\/h4>
  • \u2154<\/span> cup<\/span> raw cashews, soaked in warm water for 30 minutes and drained<\/span><\/li>
  • \u00bd<\/span> cup<\/span> Silk Unsweetened Original Almondmilk<\/span><\/li>
  • 1<\/span> tablespoon<\/span> fresh lemon juice<\/span><\/li>
  • 4<\/span> loosely packed tablespoons peeled and finely grated fresh horseradish<\/span><\/li>
  • 1<\/span> tablespoon<\/span> Dijon mustard<\/span><\/li>
  • 2 \u00bd<\/span> teaspoons<\/span> white wine vinegar<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> sea salt or to taste<\/span><\/li>
  • Freshly ground black pepper, to taste<\/span><\/li><\/ul><\/div>

    Roasted Lemon-Caper Cauliflower Steaks<\/h4>
    • 2<\/span> large heads cauliflower, outer leaves removed<\/span><\/li>
    • \u00bc<\/span> cup<\/span> olive oil<\/span><\/li>
    • \u00bc<\/span> cup<\/span> fresh lemon juice<\/span><\/li>
    • 2<\/span> tablespoons<\/span> white wine vinegar<\/span><\/li>
    • 3<\/span> tablespoons<\/span> chopped flatleaf (Italian) parsley, plus more for garnishing<\/span><\/li>
    • 1<\/span> tablespoon<\/span> tahini<\/span><\/li>
    • 1<\/span> clove<\/span> garlic, minced<\/span><\/li>
    • \u00be<\/span> teaspoon<\/span> fine-grain sea salt<\/span><\/li>
    • Freshly ground black pepper<\/span><\/li>
    • 1\u20132<\/span> tablespoons jarred capers, drained<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      For the Creamy Horseradish Sauce<\/h4>
      • Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. Transfer the cream to a medium mixing bowl and whisk in the grated horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.<\/div><\/li><\/ul><\/div>

        For the Roasted Lemon-Caper Cauliflower Steaks<\/h4>
        • One at a time, carefully stand each head of cauliflower on its stem and use a sharp knife to cut it in half down the center. Then, stand each half on its stem and cut as many \u00bd- to \u00be-inch-thick cauliflower \u201csteaks\u201d as possible, moving from the center outward. Repeat with the second head of cauliflower. You\u2019ll want at least 4 cauliflower steaks in total but preferably 6. Place the cauliflower steaks in a large baking dish (it\u2019s okay if they\u2019re overlapping slightly) and reserve the leftover florets for another use.<\/div><\/li>
        • Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste. Pour the marinade evenly over the cauliflower steaks, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower steaks every 10 minutes to ensure they\u2019re evenly coated.<\/div><\/li>
        • After about 15 minutes of marinating, preheat the oven to 400\u02daF and line a large baking tray with parchment paper.<\/div><\/li>
        • Remove the cauliflower steaks from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30\u201335 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.<\/div><\/li><\/ul><\/div>

          To Serve<\/h4>
          • Spoon as much of the horseradish sauce as desired over each plate. Top with the cauliflower steaks, and garnish with the capers and a sprinkle of parsley, if desired.<\/div><\/li><\/ul><\/div><\/div>\n
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            \"Silk<\/p>\n

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