Cauliflower Piccata

This plant-based, healthy spin on a classic uses cauliflower steaks as the main event, which are browned and then topped with a classic lemon caper butter sauce.

Serves 4
Recipe adapted from www.realsimple.com

Ingredients

• 1 large head cauliflower
• 3 Tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 lemons
• 1 small shallot, chopped
• ¾ cup vegetable broth
• 1 Tablespoon capers, drained
• 2 Tablespoons unsalted butter, drained
• 2 Tablespoons chopped fresh flat leaf parsley

Method

1. Slice cauliflower into 4 (½“ thick) slices, leaving stem in tact. Reserve any loose florets for another use. Coat slices with 1 tablespoon oil. Season with salt and pepper.
2. Thinly slice 1 lemon. Zest and juice remaining lemon.
3. Heat 1 tablespoon oil in a large skillet over medium high heat. Add 2 cauliflower slices and cook until beginning to brown and soften, about 2-3 minutes per side. Transfer to a plate and over to keep warm. Repeat with remaining 1 tablespoon oil and 2 cauliflower slices.
4. Reduce heat to medium low and add shallot to skillet. Cook, stirring often, until translucent, about 4 minutes. Add broth, capers, lemon juice and lemon slices. Cook, stirring occasionally, until lemon slices are softened, and liquid has reduced by half, about 6-7 minutes.
5. Remove skillet form heat and add butter. Stir until butter is melted and sauce is thickened, about 1 minute.
6. Serve cauliflower with lemon slices, topped with sauce, parsley and lemon juice.