These thick cauliflower piccata steaks are cooked through yet firm enough for a meaty bite, making them the perfect keto or meat-free meal. Topped with flavorful sauce, they’re pretty much effortless. To make this dish vegetarian-friendly, simply swap vegetable stock in place of the chicken stock.
Active Time: 10 Mins
Total Time: 15 Mins
Yield: Serves 2 (serving size: 2 cauliflower “steaks” with sauce)
1 tablespoon cornstarch
1 1/2 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 medium head cauliflower, sliced into 4 thick “steaks”
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1/3 cup chicken broth
2 tablespoons fresh lemon juice (from 1 large lemon)
1 tablespoon capers
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