Cauliflower Piccata: A veggie delight
Cauliflower Piccata is a vegetarian twist on the classic Italian dish traditionally made with veal or chicken. Its roots trace back to Italy, where "piccata" refers to a method of preparing food: meat is sliced, sauteed, and served in a sauce. The cauliflower version offers a plant-based alternative that maintains the tangy and savory flavors of the original. Now, let's get cooking.
Gather the following ingredients
To create this dish, you'll need one large head of cauliflower cut into steaks, half a cup of all-purpose flour, four tablespoons of olive oil, two cloves of garlic minced, one tablespoon of capers drained, half a cup of vegetable broth, two tablespoons of fresh lemon juice, one-fourth cup of chopped parsley, and salt and pepper to taste.
Prepare the cauliflower steaks
Start by cutting your cauliflower head into half-inch thick steaks. Season each steak with salt and pepper. Dredge them lightly in flour, shaking off any excess. Heat two tablespoons of olive oil over medium-high heat in a large skillet. Add the cauliflower steaks and cook until golden brown on both sides for about three-to-four minutes per side. Remove from the skillet and set aside.
Saute garlic and capers
After setting the cauliflower aside, reduce the skillet's heat to medium. If necessary, add another tablespoon of olive oil. Begin sauteing the minced garlic, stirring it constantly to prevent browning, until it emits a pleasant fragrance, about one minute in duration. Introduce the capers to the pan, cooking them for an additional minute, which allows their briny flavor to permeate the oil effectively.
Create the piccata sauce
Begin the piccata sauce by pouring vegetable broth into the skillet, effectively deglazing it, and scraping up the browned bits with a wooden spoon. Then, stir in the lemon juice and let the mixture simmer for around two minutes or until it has reduced slightly. This simmering process will yield your flavorful piccata sauce, ready to be paired with the cauliflower steaks.
Combine and garnish
Reintroduce the cauliflower steaks to the skillet, bathing them in the tangy piccata sauce. Cook for one minute on each side to ensure they are warmed and have soaked up the sauce's flavors. After reheating, transfer the steaks to plates, spoon the remaining sauce over each piece, and garnish with a scattering of chopped parsley. Present this dish immediately for optimal enjoyment.
