Roasted Cauliflower “Piccata”

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.


Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 20 mins

    TOTAL : 5 mins

    SERVING : 2

    YIELD : 2 cauliflower steaks

  • 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.

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.