Cauliflower Steaks With Two-Tomato Caper Topping

Prep time:15 min
Total time:40 min

Serves 4


1 large head cauliflower, leaves removed

3 tbsp Longo’s Roasted Garlic and Shallot Grilling Oil, divided

1/2 tsp each salt and pepper

10 Longo’s Grape Tomatoes, quartered

1/2 cup Longo’s Julienne Sundried Tomatoes, chopped

3 tbsp Longo’s Capers, drained

3 large cloves garlic, minced

5 tbsp Longo’s Extra Virgin Olive Oil

3 tbsp chopped fresh Longo’s Basil


  • Cut off bottom stem end of cauliflower to create a flat base. Resting the cauliflower on the stem, use a large, sharp knife to trim away sides, then cut remaining head into 4 “steaks.” Reserve the sides for another use.
  • Brush half of the grilling oil over one side of steaks. Sprinkle with salt and pepper. Grill on preheated grill over medium-high heat for 10 minutes. Using a large spatula, gently turn steaks over. Brush with remaining grilling oil. Grill for 8 to 12 minutes until softened throughout.
  • Stir together grape and sundried tomatoes, capers, garlic, oil and basil. Top steaks with the tomato caper topping to serve.

Nutritional Information

Per serving: 320 calories
  • Protein 4g
  • Fibre 4g
  • Fat 30g
  • Sugar 5g
  • Carbs 13g
  • Sodium 740mg