Roasted Cauliflower \"Piccata\" recipe

All Recipes Best Recipe Side Dish Vegetables Cauliflower

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

Nutrition Info

293.5 calories
carbohydrate: 26.3 g
cholesterol: 16.3 mg
fat: 19.8 g
fiber: 10.7 g
protein: 8.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 862.4 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

  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.

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

Recipe Yield

2 cauliflower steaks

Recipe Note

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.

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