Cauliflower Piccata

This vibrant vegetarian twist on a beloved classic swaps out the meat and introduces cauliflower steaks as the star ingredient.

Piccata, a timeless Italian favorite, traditionally features floured and pan-seared veal or chicken, accompanied by a zesty lemon and herb sauce. In this vegetarian rendition, cauliflower steaks take center stage, offering a satisfying twist to this classic dish. Despite the absence of meat, this cauliflower piccata recipe boasts a hearty main course experience.

The cauliflower steaks are seared until golden brown and tender in a skillet, then paired with a quick and flavorful pan sauce. This buttery, tangy sauce is enlivened with lemon, shallots, and fresh parsley, with capers lending a delightful briny touch.

To ensure the cauliflower steaks hold their shape, it’s recommended to slice them no thinner than ½-inch thick. Any loose cauliflower florets can be separately roasted, sautéed, or repurposed into cauliflower rice or mash.

**Ingredients For Preparing**

– 1 large head cauliflower
– 3 tablespoons extra-virgin olive oil, divided
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 lemons
– 1 small shallot, chopped
– 3/4 cup lower-sodium vegetable broth
– 1 tablespoon capers, drained
– 2 tablespoons unsalted butter, chilled
– 2 tablespoons chopped fresh flat-leaf parsley

**Directions:**

1. Slice the cauliflower into 4 (1/2-inch-thick) slices, keeping the stem intact. Reserve any loose florets for another use. Coat the cauliflower slices with 1 tablespoon of oil and season with salt and pepper.

2. Thinly slice 1 lemon and zest and juice the remaining lemon.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 cauliflower slices and cook until browned and beginning to soften, about 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 1 tablespoon oil and 2 cauliflower slices.

4. Reduce the heat to medium-low and add the shallot to the skillet. Cook, stirring often, until translucent, about 4 minutes. Add the broth, capers, lemon juice, and lemon slices. Cook, stirring occasionally, until the lemon slices are softened and the liquid has reduced by half, about 6 to 7 minutes.

5. Remove the skillet from heat and add the chilled butter. Stir until the butter is melted and the sauce is thickened, about 1 minute.

6. Serve the cauliflower with lemon slices, topped with the sauce, parsley, and lemon zest.

To create a complete meal, serve the cauliflower piccata over creamy polenta, mashed potatoes, rice, orzo, or farro.