Who Can Say No To a Juicy Cauliflower Steak?

Cauliflower Piccata

Who said a meatless dish can’t be thick and savory?

Prep Time 10 minutes Total Time 15 minutes Servings 2 servings

Ingredients

• 1 tbsp conrstarch
• 1 1/2 tsp salt divided
• 3/4 tsp freshly ground black pepper divided
• 1 medium head cauliflower sliced into 4 thick “steaks”
• 1 tbsp olive oil
• 3 tbsp unsalted butter divided
• 1/3 cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp capers

Instructions

1. Stir together cornstarch, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a shallow dish. Lightly dredge each side of cauliflower “steaks” in cornstarch mixture, and shake off any excess. 
2. Heat oil and 1 tablespoon of the butter in a skillet over medium. Add 2 slices of cauliflower at a time to a hot skillet, and cook, undisturbed, until golden and lightly crisp, about 3 minutes per side. Repeat with remaining cauliflower slices. Set aside.
3. Whisk broth, lemon juice, and capers into the skillet over medium, lightly scraping up any brown bits. Simmer, stirring occasionally, until flavors have melded and mixture has reduced slightly 1 to 2 minutes. Turn heat off, and whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour butter mixture over cauliflower; serve immediately.