Steps to Prepare Vegan Piccata Sauce

Roasted Cauliflower "Piccata"

Roast garlic in skillet over medium heat, 20 seconds.

Recipe Summary 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.

Ingredients | Vegan Piccata Sauce

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

Directions

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 data for this recipe includes the full amount of cauliflower. The actual amount of cauliflower consumed will vary.

Info | Vegan Piccata Sauce

prep: 10 mins cook: 20 mins additional: 5 mins total: 35 mins Servings: 2 Yield: 2 cauliflower steaks

TAG : Roasted Cauliflower "Piccata"

Side Dish, Vegetables, Cauliflower,