Roasted Cauliflower Steaks with Meyer Lemon Relish

It’s time to break out the autumn recipes. You can never go wrong with roasted cauliflower. You may even convert a cauliflower naysayer. Try this recipe with Meyer lemon relish.


for the roasted cauliflower

  • 2 tablespoons olive oil
  • 1 large-ish head of cauliflower
  • 1/2 teaspoon sea salt
  • ground black pepper to taste
  • 1 Meyer lemon, sliced into 1/4-inch rounds

for the Meyer lemon relish

  • 1 Meyer lemon, minced (peel and all)
  • 1/4 cup minced parsley
  • 2 tablespoons minced shallot
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes


Preheat oven to 450 degrees F.

Trim the very base of the cauliflower, leaving stem intact. Trim any leaves as well. Using a long, sharp chef’s knife, cut cauliflower into 1/2 inch thick slices.

Drizzle a rimmed baking sheet with olive oil. Set cauliflower slices in oil, and carefully turn to coat. Sprinkle each side with sea salt and pepper. Toss in Meyer lemon slices.

Roast for 20 minutes. Use a large spatula to turn cauliflower steaks, and then roast for another 10 - 15 minutes, or until cauliflower is tender and edges have browned nicely.

Meanwhile, make Meyer lemon relish by using a fork to combine all of the ingredients in a small bowl.

Toss warm cauliflower with relish, and serve. As is, this is a great side or light lunch. Add a little goat cheese or crusty bread for something main dish-worthy.

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.