ROASTED CAULIFLOWER "PICCATA"

Roasted Cauliflower

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

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Ingredients

1 large head cauliflower
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup chicken broth
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon cornstarch
1 tablespoon salted butter
2 teaspoons capers
1 teaspoon chopped fresh parsley

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