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
- 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.
- 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.
- 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.
