This cauliflower steak piccata recipe swaps out chicken for thick, center-cut slices of cauliflower while staying true to the flavors of the rich, lemony sauce. Perfect as a main dish or side, this recipe brings a delicious twist to a classic favorite. Serve it as a side dish by cutting the braised cauliflower into large wedges or florets and topping them with the flavorful sauce and parsley.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Ingredients
- 2 small heads cauliflower (1 1/2-2 pounds each)
- 1/2 teaspoon ground pepper, plus more to taste
- 1/4 teaspoon kosher salt, plus 1/8 teaspoon, divided
- 2 tablespoons all-purpose flour, divided
- 2 tablespoons canola oil, plus 1 teaspoon, divided
- 3 cups low-sodium vegetable broth, divided
- 1 small shallot, minced
- 1/4 cup dry white wine
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons rinsed nonpareil capers
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley, for garnish (optional)
Directions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Prepare Cauliflower:
- Trim the leaves from the cauliflower heads. Leaving the cores intact, cut down through the core to get 2 (1-inch-thick) “steaks” from each head (reserve the remaining cauliflower for another use). Sprinkle the steaks with 1/2 teaspoon ground pepper and 1/4 teaspoon kosher salt. Lightly dust the cut sides with 1 tablespoon flour.
- Sear Cauliflower Steaks:
- Heat a large skillet over medium heat. Add 1 tablespoon canola oil and swirl to coat the pan. Add 2 cauliflower steaks and cook, flipping once, until nicely browned, about 2 minutes per side. Transfer to a 9-by-13-inch baking dish. Repeat with 1 tablespoon oil and the remaining 2 steaks.
- Bake Cauliflower:
- Pour 2 cups vegetable broth into the baking dish; cover tightly with foil. Bake, flipping the steaks once, until the core of the cauliflower is tender, about 45 minutes.
- Prepare Piccata Sauce:
- About 10 minutes before the cauliflower is done, add the remaining 1 teaspoon oil and minced shallot to the skillet. Cook over medium heat, stirring, until the shallot is lightly browned and tender, about 1 minute.
- Add the white wine; cook, scraping up the browned bits, until the wine has almost completely evaporated, about 1 minute.
- Whisk the remaining 1 tablespoon flour and 1 cup vegetable broth together in a measuring cup or small bowl. Add to the skillet; cook, stirring, until thickened and reduced by half, about 4 minutes.
- Add the lemon zest, lemon juice, capers, and the remaining 1/8 teaspoon salt; simmer for 1 minute. Remove from heat and swirl in the butter. Season with more pepper, if desired. Cover and keep warm.
- Serve:
- Transfer the cauliflower steaks to a platter (discard the remaining broth in the baking dish). Spoon the piccata sauce over the cauliflower steaks. Sprinkle with chopped parsley, if desired.
Serving Suggestions
- Serve with a side of mashed potatoes or a fresh green salad.
- Garnish with extra lemon slices for a citrusy touch.
Cooking Tips
- For a deeper flavor, allow the cauliflower steaks to brown well in the skillet before baking.
- Ensure the sauce is thickened to your liking before serving.
Nutritional Benefits
- Cauliflower is a great source of vitamins C and K.
- This dish is low in calories and high in fiber, making it a healthy choice.
Dietary Information
- Vegetarian
- Can be made gluten-free by using a gluten-free flour blend.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave before serving.
Why You’ll Love This Recipe
- It’s a delicious and healthy twist on a classic dish.
- The lemony piccata sauce pairs perfectly with the tender cauliflower steaks.
- Easy to prepare and impressive enough for guests.
Conclusion
Enjoy this flavorful cauliflower steak piccata as a delightful main or side dish. The combination of the tender cauliflower with the rich, lemony sauce is sure to be a hit at your table. Bon appétit!