How to Make It
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.
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