Mmm MMmm, Lemon Caper Cauliflower Steak! Get ready to indulge in this delicious side dish or elegant snack that’s as nourishing as it is flavorful. This recipe isn’t just tasty; it’s also packed with breast cancer-healing ingredients that work synergistically to support your health. Let’s talk about the stars of the show.
Capers are small but mighty, loaded with quercetin—a plant-derived bioflavonoid that’s been shown to “freeze cancer cells” in their tracks. If you’re curious about how quercetin works, we dive deeper into its benefits in this blog post.
This recipe also shows that healthy eating doesn’t mean sacrificing indulgence. With its rich, creamy texture and balanced flavors, it’s proof that nourishing your body can be a truly divine experience. Whether you’re serving this as a side dish at dinner or enjoying it as a snack, it’s the perfect way to incorporate healing ingredients into your day.
Bon Appétit—and here’s to flavorful, healing meals!
Ingredients:
- 1 large head of cauliflower, sliced into “steaks”
- Avocado or Olive Oil
- Sea salt
- Black pepper
- 1/2 tsp garlic powder
- 2 tbsp grass-fed butter or ghee, or substitute high-quality olive oil
- 1.5 tbsp capers
- Zest of 1 lemon
- 1/2 lemon, juiced
- 2 tsp garlic, minced
Directions:
- Preheat oven to 450 F
- Coat both sides of cauliflower steaks with oil, season with salt, pepper, and garlic powder, and place on a parchment-lined baking sheet.
- Cook in the oven for 15 minutes, flip, and cook for another 15 minutes
- Meanwhile, in a saucepan over medium heat add butter (or olive oil) and garlic and cook for 1 minute or until fragrant
- Remove the saucepan from the heat and add capers (add more to taste!), lemon zest, and juice- stir and set aside
- Once the cauliflower is done roasting remove it from the oven and spoon the lemon caper mixture over the cauliflower, enjoy!