Roasted Cauliflower “Piccata” With chicken piccata being my husband’s favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.
Ingredients
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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.
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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.
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Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
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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.
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Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.
Per Serving: 294 calories; protein 8.7g; carbohydrates 26.3g; fat 19.8g; cholesterol 16.3mg; sodium 862.4mg. Nutrition data for this recipe includes the full amount of cauliflower. The actual amount of cauliflower consumed will vary.