Cauliflower Piccata With Lemon Caper Sauce Recipes

CAULIFLOWER PICCATA

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray.
• Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs. Depending on the size of the head, you will have 3 to 4 steak slabs and the rest will be florets. (You'll roast those along with the slabs.)
• Place the cauliflower on the prepared baking sheet, drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the edges are crisp and slightly browned, 15 to 20 minutes.
• Meanwhile, melt the butter in a large pan over medium heat. Add the shallots and cook until crispy, 4 to 5 minutes. Add in the wine and cook for another 3 to 4 minutes, scraping up any bits of crispy shallots stuck to the bottom of the pan. Add in the vegetable stock, lemon juice and capers and cook until slightly thickened, another 2 to 3 minutes.
• Remove the cauliflower from the oven, divide between 2 plates and top with sauce. Garnish with parsley and serve.

CAULIFLOWER PICCATA WITH LEMON CAPER SAUCE

Steps:

• Note: This recipe works best if you measure everything ahead of time and set it beside the stove. With everything ready to go, the recipe goes pretty quickly.
• Steam the cauliflower according to your preferred method (see here for tips on using the Instant Pot). You can slice the cauliflower into "steaks" or just use the florets. (Note: As you can see in the photos, I sliced my whole head of cauliflower into two large "steaks" and then chopped the remaining cauliflower into florets.)
• Toss lemon slices and garlic with sugar. Set aside.
• Place 1 cup flour in a shallow baking dish. Add salt and black pepper and stir to combine.
• Heat a large skillet or saute pan over medium heat. (Note: You'll want a pan that can hold all of the cauliflower, so it's probably the largest one you have.)
• Add 2 Tbsp oil to the heated pan and swirl to coat the bottom of the pan.
• Working quickly, dredge each piece of cauliflower in flour, shake off the excess, and place the cauliflower in the hot pan.
• Cook on both sides until deep golden brown and cooked through, 3 to 5 minutes total. Set cauliflower aside and return pan to heat.
• Add 1 Tbsp olive oil to heated pan and then lemon slices and garlic.
• Saute until garlic is fragrant and lemons are starting to turn golden in spots, 1 to 2 minutes (watch it closely and remove it from heat if the garlic starts to turn brown).
• Pour charred lemons and garlic back into the bowl they were marinating in and return pan to heat.
• Add shallots and oregano to heated pan.
• Cook until shallots are tender, ~1 minute.
• Add 1 Tbsp flour and stir until no dry spots of flour remain.
• Add white wine and broth to pan, scraping up any browned bits on the bottom of the pan.
• Increase heat to bring sauce to a simmer.
• Simmer until sauce reduces by half, about 5 minutes.
• Remove pan from heat and whisk in butter and capers until butter melts.
• Return cauliflower florets to pan and gently spoon sauce over top. Stir in lemons and garlic.
• Top with parsley.
• Serve over pasta or rice.

CAULIFLOWER PICCATA

Steps:

• Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
• Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
• To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.

CAULIFLOWER WITH LEMON-CAPER BUTTER

Steps:

• Cook 1 head chopped cauliflower in a steamer basket set over simmering water until tender, 15 to 18 minutes. Cook 3 tablespoons butter with 4 teaspoons capers, 2 minced garlic cloves and 1 mashed anchovy fillet in a small saucepan over medium-low heat until the garlic is soft, 6 to 8 minutes. Toss the cauliflower with the butter mixture, some chopped parsley and the zest and juice of 1/2 lemon. Season with salt and pepper.