Cauliflower Piccata Recipe
Roasted cauliflower steaks topped with a buttery lemon-caper sauce. A fresh twist on classic piccata—simple to make and full of bright, savory flavor.
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Servings: 4
Calories: 179kcal
Ingredients
For the cauliflower:
- 1 medium head cauliflower trimmed and cut into 1-inch thick "steaks"
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
For the sauce:
- 4 tablespoons butter
- 1/2 cup dry white wine
- 1/2 cup chicken-style broth
- 2 tablespoons lemon juice
- 1 tablespoon parsley minced, plus additional for garnish
- 1 tablespoon capers
- 2 teaspoons creamy Dijon mustard
- 1/8 teaspoon ground black pepper
Instructions
For the cauliflower:
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Place cauliflower onto the baking sheet. Lightly brush each with olive oil then sprinkle with salt and pepper. Bake 20 minutes, until edges are golden brown.
For the sauce:
- While the cauliflower is in the oven, set a small saucepan on the stove over medium heat. Add the butter and when the butter is melted, pour in the wine and broth. Bring to a boil and cook for 3 minutes.
- Turn the heat down to low, then add in the lemon juice, parsley, capers, mustard, and pepper. Whisk thoroughly to remove any clumps of mustard. Continue cooking for an additional 3 minutes.
To serve:
- Use a wide spatula to carefully transfer the cauliflower to serving plates. Spoon sauce over the cauliflower, garnish with additional parsley and serve hot.
Nutrition
Calories: 179kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 482mg | Potassium: 475mg | Fiber: 3g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 74mg | Calcium: 39mg | Iron: 1mg
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