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Roasted Cauliflower "Piccata"
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Roasted cauliflower piccata: a flavorful twist on a classic, perfect for pairing with any meat.
Ingredients:
  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • 0.125 teaspoon ground black pepper
  • 0.33333334326744 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
Instructions:
  • Preheat the broiler to high with the oven rack positioned 6 inches away from the heat source, and prepare a baking sheet by lining it with aluminum foil.
  • Prepare the cauliflower by trimming off the inedible leaves and cutting the bottom of the stem to keep the core intact. Cut the cauliflower in half and slice 1-inch-thick "steaks" from each half. Place the cauliflower steaks on a baking sheet. Save the rest of the cauliflower for another recipe. Brush both sides of the steaks with olive oil and season with salt and pepper.
  • Broil for 10 minutes under the preheated broiler, carefully flip with a spatula, and continue broiling for an additional 6 minutes.
  • In a small saucepan, combine chicken broth, lemon juice, Dijon mustard, and cornstarch. Bring to a boil, then add butter and capers. Cook and whisk constantly for 3 minutes. Turn off the heat and let the sauce sit for 1 minute before serving.
  • Place the cauliflower steaks on serving plates, generously drizzle with the sauce, and sprinkle with fresh parsley for a delightful finish.

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