Time: 35 min.
Complexity: easily
Servings: 2

Cauliflower piccata is a vegetarian dish that's perfect for the holidays, yet easy enough to prepare for a weeknight dinner. It's a great way to add more delicious vegetables to your family's diet. Baked cauliflower steaks are served with a delicious sauce made with butter, wine, parsley, lemon, and capers. The combination of bright lemon and salty capers is pure magic!

Ingredients:

• 1 head of cauliflower
• 2 tsp olive oil
• 3 tablespoons unsalted butter
• 2 small shallots, finely chopped
• 1/4 cup dry white wine
• 0.5 cups vegetable broth
• 1/4 cup lemon juice
• 2 tbsp. capers, dried
• 1/4 cup chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, white wine, lemon juice, capers, parsley

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Preparation:

Step 1
• Preheat oven to 200°C. Line a large baking sheet with parchment paper and lightly spray with olive oil cooking spray.
Step 2
• Remove the outer leaves and the bottom of the stem from the cauliflower, then cut the head into 2.5 cm thick steaks. Depending on the size of the head, you'll have 3-4 steaks plus the florets. You'll roast these along with the steaks.
Step 3
• Place the cauliflower on the prepared baking sheet, drizzle with olive oil, and sprinkle with 1/4 teaspoon each of salt and black pepper. Bake until the edges are crisp and lightly browned, 15–20 minutes.
Step 4
• Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook for 4–5 minutes. Add the wine and cook for another 3–4 minutes, scraping up any browned bits. Add the vegetable broth, lemon juice, and capers and cook until the liquid thickens slightly, another 2–3 minutes.
Step 5
• Remove the cauliflower from the oven, divide between 2 plates, and pour the sauce over it. Sprinkle with parsley and serve.

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