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Garlic Butter Cauliflower Steaks + Balsamic Veggies

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 2 Servings


  • 2 Cauliflower Steaks- See above for how to cut!
  • 4 tablespoon Non Dairy Butter, Divided I used Country Crock Plant Butter
  • 1 tablespoon Lemon Juice
  • 1 tsp Garlic Powder, Divided
  • 1 tsp Onion Powder, Divided
  • ½ teaspoon Salt, divided
  • Black Pepper
  • 4 Small Yukon Gold Potatoes, cut into about 1 inch cubes 4 Cups
  • 3 Cups Halved Brussles Sprouts
  • 3 tablespoon Balsamic Vinegar

For the Gremolata

  • Zest ½ Lemon
  • 1 small Clove of garlic
  • 1 Cup Parsley Leaves
  • 1 tablespoon Capers


  • Preheat oven to 425* F
  • Lay cauliflower steaks and veggies onto a sheet pan. Sprinkle the potatoes and brussles with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, freshly ground black pepper and drizzle 3 tablespoons of balsamic vinegar over them.
  • In a small bowl, melt 4 tablespoons of non dairy butter. Drizzle 1 Tablespoon of the melted butter over the brussles sprouts and potatoes. Toss them with your hand to coat the potatoes and brussles sprouts evenly.
  • Into the remaining 3 Tablespoons of butter, add lemon juice, the remaining ½ teaspoon of garlic and onion powder, the remaining ¼ teaspoon salt and some freshy ground black pepper. Stir to combine.
  • Using a brush, coat the cauliflower steaks, top and bottom with all of the garlic butter mixture. Roast on the middle rack of a 425* oven for 50-60 minutes or until everything is brown and tender, stopping after 30 minutes to flip the steaks and stir the potatoes and brussles.
  • While the cauliflower and veggies are in the oven, make the gremolata. Finely chop the lemon zest, parsley, garlic and capers together and set aside.
  • When the cauliflower and veggies are done, remove from the oven, plate and immediately sprinkle with gremolata. Serve.
Keyword Main Dish, One Pan Dinner, one pan meal, Sheet Pan Meals