Laura Theodore (the host of PBS’ Jazzy Vegetarian) has a brand new book out called Vegan-ese. Laura designed the recipes in this book to be quick and easy, using healthy ingredients that you can find at your local grocery store. No crazy ingredient hunting needed for this book! Laura also shares menu plans, shopping lists, and over 130 delicious vegan recipes, each complete with nutritional analysis and gorgeous photos! Each recipe is also ranked with an ease-factor, making it easy to fit into any busy schedule. Plus, the recipes are mostly gluten-free too!
Lucky for us, Laura is letting me share her recipe for Roasted Cauliflower Cutlets With Lemon Caper Sauce (which you will want to make stat!). She is also letting me give away a copy of the book too (for U.S. residents only). All you have to do is leave a comment (including your name and email address), and tell me what your favorite go-to recipe is. Good luck!
- 1 medium head of cauliflower
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil (see note)
- 1½ teaspoons Italian seasoning blend
- ¾ teaspoon garlic powder
- 1 medium sweet onion, thinly sliced
- 1 cup vegetable broth, plus more as needed
- 3 tablespoons freshly squeezed lemon juice (from about 1½ lemons; zest one of the lemons first, before squeezing)
- 2 tablespoons capers, drained and rinsed
- Zest of one lemon, for garnish
- 2 tablespoons chopped fresh parsley for garnish (optional)
- Preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
- Trim one to two inches off the two opposite sides of the cauliflower head, and set aside for another use. Cut the cauliflower head into four, ¾- to 1-inch thick “cutlets,” as if slicing a loaf of bread. Arrange the cutlets in a single layer on the prepared baking sheet.
- Put 2 tablespoons extra-virgin olive oil, 1 teaspoon Italian seasoning and 1⁄2 teaspoon garlic powder in a small bowl and whisk to combine. Liberally spread one-quarter of the seasoning mixture over the top of each cutlet, using a small pastry brush or back of a small spoon. Bake for 35 to 40 minutes, or until tender and slightly golden brown around the edges.
- To make the sauce, put the onion and 1⁄2 cup vegetable broth in a large skillet. Cover and cook over medium-low heat for 7 to 10 minutes, or until the onion has softened. Add 1⁄2 teaspoon Italian seasoning blend, 1⁄4 teaspoon garlic powder and another 1⁄2 cup vegetable broth, cover and cook, stirring occasionally, for 10 minutes. If the onions become dry, add more broth, 2 tablespoons at a time. Stir in 1 teaspoon olive oil, lemon juice and capers. Cover and cook, stirring occasionally, for about 2 minutes, or until the capers are heated through.
- To serve, put each cutlet on a dinner plate and spoon one-quarter of the onion-caper sauce over each cutlet. Garnish with lemon zest and parsley. Serve warm.
- Amount per serving, based on 4 servings: 108 Calories; 9g Fat; 1g Saturated fat; 3g Protein; 227mg Sodium; 8g Total Carbohydrate; 3g Sugars; 3g Fiber