Roasted Cauliflower \"Piccata\" recipe
All Recipes 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 caloriescarbohydrate: 26.3 gcholesterol: 16.3 mgfat: 19.8 gfiber: 10.7 gprotein: 8.7 gsaturatedFat: 5.6 gservingSize: -sodium: 862.4 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Roasted Cauliflower \"Piccata\"
Directions
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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.
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.
Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
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.
Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.