Cauliflower Steak with Lemon Caper Sauce

1 head cauliflower, cleaned and sliced into steaks 1/2 inch thick

Olive oil or refined coconut oil

Salt and pepper

For the Sauce

2 teaspoons olive oil

2 shallots finely minced

1/3 cup dry white wine

3 tablespoons fresh lemon juice

2 tablespoons capers

1/4 cup minced fresh parsley

2 teaspoons margarine or butter

Place cauliflower steaks on cookie sheet lined with parchment paper. Brush 

lightly with oil then season with salt and pepper. Roast at 425 degrees for 15 

minutes. Flip over and continue roasting for another 15 minutes or until golden 

brown.

To make the sauce, heat 2 teaspoons of olive oil in a skillet over medium 

heat. Add the shallot and sauté for 3 minutes. Add the wine, lemon juice and 

capers and cook, stirring until the liquid reduces slightly. Turn off the heat and 

add the parsley. Add the butter and stir until melted.

Pour warm sauce over the cauliflower steaks.

Modified slightly from Robin Robertson's recipe at One Green Planet