Roasted Cauliflower "Piccata"

With chicken piccata being my husband's favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.

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

Ingredients

• ¼ teaspoon salt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• 1 teaspoon cornstarch
• ⅓ cup chicken broth
• 2 teaspoons capers
• 1 teaspoon chopped fresh parsley
• 1 large head cauliflower
• 2 teaspoons Dijon mustard
• 1 tablespoon salted butter

Recipe Instructions

Step 1

Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.

Step 2

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 and place cauliflower steaks on the sheet.

Step 3

Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.

Step 4

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

Step 5

Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.