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 [1].
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!