Cauliflower is such an adaptable vegetable – steaks, rice, mash, cheesy bakes… so many things.
This recipe uses them as steaks and with the addition of the piccata sauce, wow! this is a keeper!
INGREDIENTS
1 or 2 heads of cauliflower – more if you are feeding more people
2 cups of vegetable or chicken stock
1/2 cup white wine
3 tbs butter
2 lemons
3 tbs capers
salt and pepper to taste
Method
Slice the cauliflower into steaks about 2cm wide – put the leftovers aside to use in another dish.
Heat some oil in a pan and place in the cauliflower steaks, cooking till nicely brown and a bit tender. You don’t want them too tender otherwise the will fall apart.
Lightly season each cauliflower with salt and pepper as they cook and add more oil as needed.
Set each one aside and keep warm till the are all cooked.
The Piccata Sauce
Deglaze the pan with the wine, letting it cook down to at least half.
Add 1 tbs, a third, of butter and the sliced lemon and cook for a few minutes.
Add the 2 cups of stock and the capers (rinse the salt off if using salted capers) and let the stock reduce by at least half.
Add the last of the butter, which should be about 2 tbs, and stir into the sauce. This will help thicken the sauce slightly.
Season to taste.
Assembly
Place the cauliflower steaks on a serving plate and pour over the Piccata sauce, sprinkle over some parsley if you like and enjoy!
- 1 or 2 heads of cauliflower – more if you are feeding more people
- 2 cups of vegetable or chicken stock
- ½ cup white wine
- 3 tbs butter
- 2 lemons
- 3 tbs capers
- salt and pepper to taste
- Slice the cauliflower into steaks about 2cm wide – put the leftovers aside to use in another dish.
- Heat some oil in a pan and place in the cauliflower steaks, cooking till nicely brown and a bit tender. You don’t want them too tender otherwise the will fall apart.
- Lightly season each cauliflower with salt and pepper as they cook and add more oil as needed.
- Set each one aside and keep warm till the are all cooked.
- Deglaze the pan with the wine, letting it cook down to at least half.
- Add 1 tbs, a third, of butter and the sliced lemon and cook for a few minutes.
- Add the 2 cups of stock and the capers (rinse the salt off if using salted capers) and let the stock reduce by at least half.
- Add the last of the butter, which should be about 2 tbs, and stir into the sauce. This will help thicken the sauce slightly.
- Season to taste.
- Place the cauliflower steaks on a serving plate and pour over the Piccata sauce, sprinkle over some parsley if you like and enjoy!
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