Lemon Caper Cauliflower Steaks

with Parsnip Mash and Asparagus


Lemon and capers are the perfect team. The sour and savory pair blends up into a light sauce that coats the crispy cauliflower steaks. To get a nice crust on the steaks, we encourage you to set your broiler on high—you’ll know they’re ready once the top is golden browned and the steaks can be pierced with a fork easily.

Spring Recipes Seasonal Menu Nut-Free Gluten-Free Root Vegetables Hearty Vegetables Dinner American
2 2
35 min


  1. 1 head cauliflower
  2. 8 oz parsnips
  3. 1 shallot
  4. 1 lemon
  5. 8 oz asparagus
  6. 1 tbsp Follow Your Heart® Vegenaise®
  7. 1 tsp French mustard and herb blend
  8. ¼ cup pumpkin seeds
  9. 3 tbsp vegan butter
  10. 1 tbsp capers
  11. 2 tbsp + 2 ts olive oil*
  12. Salt and pepper*
  13. *Not included
Allergens: soy


  • Medium skillet
  • Small saucepan
  • Baking sheet


Prepare the cauliflower

Set your oven to broil on high. Trim the leaves and about 1 inch of stem off the cauliflower, leaving the whole head intact. Slice the cauliflower, from the top down, into 1 inch thick steaks. On a baking sheet, gently coat both steaks in 1 tbsp olive oil and season with salt and pepper. Place on the middle rack and broil until well-browned, about 18 to 24 minutes.

Cook the parsnips

Peel and dice the parsnips. Add them to a small saucepan, cover with 1 inch water, and add a pinch of salt. Bring parsnips to a boil and cook until fork tender, about 12 to 14 minutes. Drain and return to the saucepan.

Roast the asparagus

Trim about 1 inch from the bottom of the asparagus. Once the cauliflower has been roasting for 15 minutes, add the asparagus to one side of the baking sheet and toss with 1 tsp olive oil. Sprinkle with salt and pepper and roast until bright green and just tender, about 6 to 8 minutes. At this point, the cauliflower should be well-browned.

Mash the parsnips

With the back of a fork, mash the cooked parsnips until smooth. Add the Vegenaise, French mustard herb blend, 1 tbsp olive oil, and a pinch of salt and stir to combine. Remove from heat and cover to keep warm. Place a medium skillet over medium heat and add the pumpkin seeds. Cook, shaking the pan frequently, until toasted, about 3 to 5 minutes. Transfer the toasted pumpkin seeds to a small bowl.

Prepare the lemon butter

Peel and mince the shallot. Return the skillet to medium heat with 1 tsp olive oil. Add the minced shallot and cook until slightly softened, about 2 to 3 minutes. Add the butter and capers, and stir until the butter has melted, about 1 minute. Zest the lemon, then halve it. Add the juice from half the lemon and a pinch of salt, and stir to combine. Bring to a simmer and then remove from the heat.


Cut the remaining lemon half into wedges. To serve, spread the parsnip mash onto large plates and top with the cauliflower steaks and roasted asparagus. Drizzle with lemon caper butter and sprinkle with toasted pumpkin seeds and lemon zest. Serve with lemon wedges.