Cauliflower Piccata Recipes
ROASTED CAULIFLOWER "PICCATA"
With chicken piccata being my husband's 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.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.
- 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 and place cauliflower steaks on the sheet.
- Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
- Meanwhile, whisk chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter, capers, and cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
- Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 26.3 g, Cholesterol 16.3 mg, Fat 19.8 g, Fiber 10.7 g, Protein 8.7 g, SaturatedFat 5.6 g, Sodium 862.4 mg, Sugar 10.7 g
CAULIFLOWER PICCATA
This cauliflower piccata is a vegetarian showstopper, a beautiful main dish perfect for holidays yet easy enough to enjoy for weeknight dinners. Roasted cauliflower steaks are cooked in a delicious sauce of butter, wine, parsley, lemons and capers. To me, the pairing of bright lemon and briny capers is almost magical; spooning it over tender cauliflower finished with a generous serving of parsley is an easy way to maximize vegetable intake.
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300, Fat 24 grams, Cholesterol 48 milligrams, Sodium 700 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 6.5 grams
CAULIFLOWER PICCATA
Piccata sauce - that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor - is not just for chicken or swordfish. It's also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you'd rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
More about "cauliflower piccata recipes"
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2022-02-10 Instructions Checklist. Step 1. Stir together cornstarch, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a shallow dish. Lightly dredge …
From myrecipes.com
3/5 (1)Total Time 15 mins
From myrecipes.com
3/5 (1)Total Time 15 mins
- Stir together cornstarch, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a shallow dish. Lightly dredge each side of cauliflower “steaks” in cornstarch mixture, and shake off any excess.
- Heat oil and 1 tablespoon of the butter in a skillet over medium. Add 2 slices of cauliflower at a time to hot skillet, and cook, undisturbed, until golden and lightly crisp, about 3 minutes per side. Repeat with remaining cauliflower slices. Set aside.
- Whisk broth, lemon juice, and capers into skillet over medium, lightly scraping up any brown bits. Simmer, stirring occasionally, until flavors have melded and mixture has reduced slightly, 1 to 2 minutes. Turn heat off, and whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour butter mixture over cauliflower; serve immediately.
RECIPE: CAULIFLOWER PICCATA | FOOD NETWORK HEALTHY EATS: …
2017-02-03 As the cauliflower roasts, melt the butter in a large pan over medium heat. Add the shallots and cook for 4-5 minutes, until crispy. Add in …
From foodnetwork.com
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2016-09-29 Step 1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray. Step 2. Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs.
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What you need to make Cauliflower Piccata. First, you need two large heads of cauliflower, a couple of small shallots, butter, and olive oil. You will also need vegetable stock, lemon juice, white wine, capers, and green olives. How to make Cauliflower Piccata. First, let’s start with prepping the cauliflower. Carefully remove the outer ...
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