A light and lemony cauliflower piccata recipe that’s crisp-tender, golden brown and delicious! This easy cauliflower dish makes a bright, fresh weeknight dinner.
Contents
Ingredients
- 1 large head cauliflower, cut into florets.
- 3 tbsp olive oil
- 1⁄3 cup flour
- 3 tbsp butter
- 3 cloves garlic, minced.
- 1⁄4 cup chicken or vegetable broth
- 1⁄3 cup fresh lemon juice
- 1 tbsp capers (optional)
- 3 tbsp fresh parsley, chopped.
- Lemon wedges, for serving.
Directions
- Preheat oven to 450°F.
- On a baking sheet, toss cauliflower florets with 2 tbsp olive oil until evenly coated. Spread in a single layer and roast 20 minutes until browned and fork tender.
- Meanwhile in a large skillet, combine flour with 1 tbsp olive oil and cook 2 minutes over medium heat, whisking constantly until golden brown to make a roux. Add butter and swirl to melt.
- Stir in garlic and cook 30 seconds until fragrant. Slowly whisk in broth and lemon juice, scraping any browned bits in the pan. Bring mixture to a boil, whisking constantly until thickened to a smooth sauce.
- Add roasted cauliflower and capers (if using) to sauce and toss until evenly coated. Remove from heat and mix in parsley.
- Transfer cauliflower piccata to plates and serve warm with lemon wedges. Enjoy!
Nutrition
Per serving (1 cup): 150 calories, 9g fat, 140mg sodium, 13g carbs, 4g protein
Note:
Always adjust the ingredients and cooking times as per your preference and dietary needs.
