Purple Cauliflower Steaks with Lemon Caper Sauce

We all need basic recipes that can be pulled together quickly for an easy dinner and this recipe is perfect example. Happy Belly After loves colorful vegetables! Purple cauliflower is a seasonal treat from Melissa’s produce but if you can’t find it, substitute white or orange cauliflower. The cauliflower potato purée provides a delicious creamy base to catch all of the extra lemon caper sauce. Don’t be intimidated by the ingredients list. Most items should be pantry staples.

Purple Cauliflower Steaks with Lemon Caper Sauce

Peel off the outer leaves of the cauliflower and trim the stem. Place the cauliflower head stem side down and slice vertically through the center. Make two more cuts vertically to create two 1½”-thick steaks. Reserve the trimmed cauliflower pieces.

Make the lemon caper sauce – Melt the butter in a small saucepan. Add the shallot and cook until translucent, about 5-7 minutes. Add the garlic and cook until the garlic turns golden brown. Add the white wine to deglaze the pan then add the capers, lemon juice and broth. Cook over medium-high heat until reduced by half and the sauce thickens, about 7-10 minutes. Remove from the heat and stir in the remaining tbsp of butter and the parsley. Keep the sauce warm. 

Make the cauliflower potato purée –  Bring the cubed potato, cauliflower, garlic and vegetable broth to a boil. Reduce the heat to a simmer and cook until very tender, about 20-30 minutes. Strain the vegetables. Add the cooked vegetables to a high speed blender along with the butter and salt and pepper. Add 2 tbsp of the coconut milk at a time and blend until smooth, adding a bit more coconut milk at a time to create a smooth purée. Keep warm until ready to use. 

In a large skillet over medium heat, melt the butter. Add the cauliflower steaks and cook for 5 minutes  until golden brown. Carefully flip over and cover. Continue cooking for 5 more minutes until tender.

To plate, spoon ½ cup of cauliflower purée over a large plate. Place the cauliflower steak on top of the purée then divide the sauce over. Garnish with some chives and parsley.

serves 2


  • 1 medium to large head cauliflower
  • 1 tbsp Miyoko’s Cultured Butter


  • 2 tbsp Miyoko’s Cultured Butter
  • 2 tbsp shallot, minced
  • 1 garlic clove, minced
  • 2 tbsp white wine
  • 2 tbsp capers, rinsed and coarsely chopped
  • ¼ cup freshly squeezed lemon juice, from 1 large lemon
  • ¼ cup vegetable broth
  • salt and pepper to taste
  • 1 tbsp Miyoko’s Cultured Butter
  • 2 tsp finely chopped parsley


  • 2 cups vegetable broth
  • 1 medium yukon gold potato, peeled and cubed
  • 2 cups white cauliflower florets
  • 4 cloves garlic, peeled
  • 1/4 cup coconut milk, warmed
  • 1 tbsp Miyoko’s cultured butter
  • salt and pepper to taste


  • fresh cut chives
  • chopped parsley