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Photo: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire SpollenPiccata is a timeless Italian recipe, traditionally prepared with floured and pan-fried veal or chicken, served with a zesty lemony and herby sauce. This version switches things up with cauliflower steaks, providing a satisfying vegetarian alternative. Despite featuring a vegetable, this cauliflower piccata remains substantial enough to serve as a full meal. The cauliflower is seared in a skillet until golden brown and tender, then finished off with a fast and flavorful pan sauce. The buttery, tangy sauce is lifted with fresh lemon, shallots, and parsley, while capers contribute a burst of briny flavor.
Ensure the cauliflower slices are at least ½ inch thick so they stay intact during cooking. If any bits break off while slicing, you can roast or sauté them separately, or transform them into cauliflower rice or mash.
Ingredients
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1 large cauliflower head
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3 tablespoons extra-virgin olive oil, divided
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 lemons
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1 small shallot, chopped
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3/4 cup low-sodium vegetable broth
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1 tablespoon capers, drained
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2 tablespoons unsalted butter, chilled
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2 tablespoons fresh chopped parsley
Directions
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Cut cauliflower into 4 slices (½ inch thick), keeping the stem intact. Save any loose florets for later. Drizzle slices with 1 tablespoon of oil and season with salt and pepper.
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Slice 1 lemon thinly. Zest and juice the second lemon.
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Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 2 cauliflower slices; cook until browned and tender, about 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining oil and cauliflower slices.
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Lower the heat to medium-low, then add the shallot to the skillet. Cook, stirring often, until translucent, about 4 minutes. Add the broth, capers, lemon juice, and lemon slices. Stir occasionally, cooking until the lemon slices soften and the liquid reduces by half, about 6 to 7 minutes.
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Remove from heat and add the butter. Stir until melted and the sauce thickens, about 1 minute.
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Serve the cauliflower with lemon slices, topping with the sauce, parsley, and lemon zest.
For a complete meal, serve over creamy polenta, mashed potatoes, rice, orzo, or farro.
Nutrition Facts (per serving)
| 297 | Calories |
| 18g | Fat |
| 39g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 297 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 5g | 26% |
| Cholesterol 15mg | 5% |
| Sodium 372mg | 16% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 12g | 42% |
| Total Sugars 18g | |
| Protein 7g | 14% |
| Vitamin C 221mg | 245% |
| Calcium 100mg | 8% |
| Iron 2mg | 13% |
| Potassium 766mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
