Cauliflower Piccata
Ingredients
- Nonstick olive oil cooking spray
- 1 head cauliflower— SGC# 192377
- 2 teaspoons olive oil— SGC# 065312
- Kosher salt and freshly ground black pepper — SGC# 052100; SGC# 169540
- 3 tablespoons unsalted butter (can be left out for vegan)— SGC# 054130
- 2 small onions, finely chopped— SGC# 191966
- 1/4 cup dry white wine
- 1/2 cup vegetable stock— SGC#
- 1/4 cup lemon juice — SGC# 082214
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley— SGC# 193137
Directions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray.
- Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs. Depending on the size of the head, you will have 3 to 4 steak slabs and the rest will be florets. (You'll roast those along with the slabs.)
- Place the cauliflower on the prepared baking sheet, drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the edges are crisp and slightly browned, 15 to 20 minutes.
- Meanwhile, melt the butter in a large pan over medium heat. Add the shallots and cook until crispy, 4 to 5 minutes. Add in the wine and cook for another 3 to 4 minutes, scraping up any bits of crispy shallots stuck to the bottom of the pan. Add in the vegetable stock, lemon juice an capers and cook until slightly thickened, another 2 to 3 minutes.
- Remove the cauliflower from the oven, divide between 2 plates and top with sauce. Garnish with parsley and serve.
