Golden Cauliflower Steaks with Whipped Sweet Potatoes, and Rustic Caper-Almond Gremolata

Sep 25, 2026

These Golden Cauliflower Steaks are deeply seared and roasted until tender, then served over silky whipped sweet potatoes and finished with a rustic caper-almond gremolata and charred lemon. Savory, bright, crunchy and creamy, with so many layers of flavor and texture in every bite. And it all happens to be vegan.

Servings: 2

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients

Cauliflower Steaks

1 large, dense head of cauliflower
2 tablespoons extra virgin olive oil, divided, plus more if needed
½ teaspoon Windsor Kosher salt
¼ teaspoon freshly ground black pepper
1 large garlic clove, lightly crushed
2 sprigs fresh thyme

Whipped Sweet Potatoes

1 lb orange-fleshed sweet potatoes, peeled and cut into 1½-inch chunks
1½ tablespoons extra virgin olive oil
2 to 3 tablespoons plain unsweetened oat milk, warmed
½ small garlic clove, finely grated
¾ teaspoon fresh lemon juice
¼ teaspoon Windsor Kosher salt, plus more for cooking water
Pinch freshly ground black pepper

Warm Caper Almond Gremolata

3 tablespoons sliced almonds
2 tablespoons capers, drained and thoroughly dried
2 tablespoons extra virgin olive oil
¼ cup loosely packed flat-leaf parsley leaves, finely chopped, divided
Finely grated zest of ½ lemon
½ small garlic clove, very finely grated
Pinch freshly ground black pepper
Windsor Kosher salt, only if needed

Charred Lemon & Finish

1 lemon, halved crosswise
½ teaspoon extra virgin olive oil
Flaky salt, optional
Freshly ground black pepper

Directions

Preheat the Oven
Heat oven to 425°F with a rack set in the center.
Slice & Season the Cauliflower
Remove tough outer leaves, keeping small, tender inner leaves attached. Trim the stem base slightly, leaving the main core intact. Stand the cauliflower upright on a cutting board and cut straight down through the center. Measure 1¼ inches outward from each cut edge and slice down again to yield two thick, core-attached steaks. Reserve remaining florets for another dish. Pat steaks dry with paper towels. Brush both sides with 1 tablespoon olive oil total, season with salt and pepper, then let sit 10 minutes.
Boil the Sweet Potatoes
Place sweet potato chunks in a medium saucepan, cover with cold water by 1 inch, and add a generous pinch of kosher salt. Bring to a boil, then reduce to a simmer and cook for 12 to 16 minutes until fork tender. Drain thoroughly and return to the warm saucepan for 1 to 2 minutes to remove residual moisture.
Toast Almonds and Warm Capers
Toast almonds in a small skillet over medium-low heat for 3 to 5 minutes. Transfer to a plate. Dry the capers thoroughly, then cook in olive oil for 3 to 5 minutes until slightly open. Remove with a slotted spoon and reserve the oil.
Assemble the Gremolata
Combine almonds, capers, half of the parsley, lemon zest, garlic, and black pepper. Drizzle in 2 teaspoons of the reserved caper oil and adjust seasoning if needed.
Sear the Cauliflower Steaks
Heat a 12.5-inch skillet over medium to medium-high heat. Add olive oil and sear each cauliflower steak for 4 to 5 minutes per side until golden brown. Add garlic and thyme after flipping, spooning the aromatic oil over the steaks. Transfer to a sheet pan.
Roast to Finish
Roast at 425°F for 10 to 15 minutes until the core is tender when pierced with a paring knife.
Finish the Whipped Sweet Potatoes
Process sweet potatoes with olive oil, oat milk, garlic, lemon juice, salt, and pepper until smooth and creamy. Add additional oat milk as needed.
Char Lemon and Plate
Brush lemon halves with olive oil and place cut-side down in the skillet until deeply charred. To serve, spread sweet potato purée onto plates, top with cauliflower steaks, spoon over the gremolata, and drizzle with remaining caper oil. Serve with the charred lemon halves.