I made this cauliflower piccata for my husband. With chicken piccata being his 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.
Prep Time::10 mins
Cook Time::20 mins
Additional Time::5 mins
Total Time::35 mins
Servings::2
Yield::2 cauliflower steaks
Ingredients
1 large head cauliflower
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup chicken broth
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon cornstarch
1 tablespoon salted butter
2 teaspoons capers
1 teaspoon chopped fresh parsley
Directions
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.
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.
Cook under the preheated broiler for 10 minutes. Flip carefully using a spatula, then continue broiling for 6 minutes more.
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.
Divide cauliflower steaks between serving plates, drizzle sauce over the tops, and garnish with parsley.
Editor’s Note
Nutrition data for this recipe includes the full amount of cauliflower. The actual amount of cauliflower consumed will vary.