Cauliflower steaks with anchovy and lemon butter recipe

(24 ratings)

Cauliflower steaks are an eye catching and impressive main that are perfect for dinner parties.

Low carb recipes
  • healthy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories206 Kcal10%
Fat16 g23%
Saturated Fat8 g40%
Carbohydrates8 g3%

Cauliflower steaks are an impressive main that are perfect for dinner parties. We’ve served our cauliflower steaks with a rich and salty anchovy and lemon butter sauce.

Cauliflower has seen a real revival recently. It has moved from a steamed school dinner side dish to become a versatile and flavourful ingredient. Fussy eaters might be wary of anchovies, but they melt so beautifully into the sauce that they won't even realise they are there. The added anchovies add a rich and salty flavour.


  • 1 cauliflower, cut into 4 steaks
  • 1tbsp za’atar
  • 1tbsp olive oil
  • 4tbsp butter
  • 8 anchovies
  • 1 clove garlic, crushed
  • juice of 1 lemon
  • 3tbsp capers
  • 100ml chicken or veg stock




  1. Preheat the oven to 220ºC. Sprinkle the Za’atar over the cauliflower steaks, then place the steaks on a baking tray and drizzle over the olive oil. Bake for 10-15 mins until cooked through.
  2. Heat the butter in a frying pan over a low heat. Stir in the anchovies, garlic and lemon juice, until the anchovies melt. Add the capers and stock and cook for another minute. Pour this sauce over the cauliflower steaks and serve.

Top tips for making cauliflower steaks

If you’re cooking for vegetarians, you can try replacing the anchovies in the sauce with 1tsp vegemite of miso paste, which will give a different end result but similar saltiness.

Try serving these cauliflower steaks with a green salad or steamed green beans, and some rice or mixed grains to make it a more substantial meal. A chunk of crusty bread to mop up the extra sauce always goes down a treat too.

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Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.