Recipe By Soup Loving Nicole
Rating
Published Nov 10th
Prep 10m Cook 20m Additional 5m Ready In 35m
Servings 2 cauliflower steaks Calories 293.5

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.

Recipe Ingredients

  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅓ teaspoon ground black pepper
  • ⅓ cup chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon cornstarch
  • 1 tablespoon salted butter
  • 2 teaspoons capers
  • 1 teaspoon chopped fresh parsley

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
  4. 4 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.
  5. 5 Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.

Nutrition Facts

  • Calories 293.5
  • Carbohydrate 26.3 g
  • Cholesterol 16.3 mg
  • Fat 19.8 g
  • Fiber 10.7 g
  • Protein 8.7 g
  • Saturated Fat 5.6 g
  • Sodium 862.4 mg
  • Sugar 10.7 g

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Chef's Notes

Nutrition data for this recipe includes the full amount of cauliflower. The actual amount of cauliflower consumed will vary.
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