Roasted Cauliflower "Piccata"
Description
This cauliflower piccata substitutes chicken with roasted cauliflower steaks for a delicious side dish with capers that pairs well with any meat.
Ingredients
•
1 large head cauliflower
•
2 tablespoons olive oil
•
1/4 teaspoon salt
•
1/8 teaspoon ground black pepper
•
1/3 cup chicken broth
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2 tablespoons lemon juice
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2 teaspoons Dijon mustard
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1 teaspoon cornstarch
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1 tablespoon salted butter
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2 teaspoons capers
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1 teaspoon chopped fresh parsley
Directions
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.
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.
3
Cook under the preheated broiler for 10 minutes. Flip carefully using a spatula, then continue broiling for 6 minutes more.
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.
5
Divide cauliflower steaks between serving plates, drizzle sauce over the tops, and garnish with parsley.