Roasted Cauliflower "Piccata"
I made this cauliflower piccata for my husband. With chicken piccata being his 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.
cauliflower
1
large head
olive oil
2
tablespoons
salt
¼
teaspoon
ground black pepper
⅛
teaspoon
chicken broth
⅓
cup
lemon juice
2
tablespoons
Dijon mustard
2
teaspoons
cornstarch
1
teaspoon
salted butter
1
tablespoon
capers
2
teaspoons
chopped fresh parsley
1
teaspoon
 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.
  Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the stem, making sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Place cauliflower steaks on the prepared baking sheet; reserve remaining cauliflower for later use. Brush both sides of steaks with olive oil; season with salt and pepper.
  Cook under the preheated broiler for 10 minutes. Flip carefully using a spatula, then continue broiling for 6 minutes more.
  Meanwhile, whisk together chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter and capers; cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
  Divide cauliflower steaks between serving plates, drizzle sauce over the tops, and garnish with parsley.
