Roasted Cauliflower "Piccata"

This cauliflower piccata substitutes chicken with roasted cauliflower steaks for a delicious side dish with capers that pairs well with any meat.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 294 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon cornstarch
• 2 teaspoons capers
• 1 teaspoon chopped fresh parsley
• 1 large head cauliflower
• 2 teaspoons Dijon mustard
• 1 tablespoon salted butter
• 0.25 teaspoon salt
• 0.125 teaspoon ground black pepper
• 0.33333334326744 cup chicken broth

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil.

Step 2

Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the stem, making sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Place cauliflower steaks on the prepared baking sheet; reserve remaining cauliflower for later use. Brush both sides of steaks with olive oil; season with salt and pepper.

Step 3

Cook under the preheated broiler for 10 minutes. Flip carefully using a spatula, then continue broiling for 6 minutes more.

Step 4

Meanwhile, whisk together chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter and capers; cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.

Step 5

Divide cauliflower steaks between serving plates, drizzle sauce over the tops, and garnish with parsley.