Butter + lemon = a heavenly pan sauce.
Roasted veggies and buttery pan sauces are two of my favorite things to eat, and this cauliflower piccata has both. Planks of richly caramelized cauliflower are dressed in a tart lemon caper butter sauce for a dish that’s simultaneously luxurious and light.
Most of this recipe is simple, so direct your focus to the most delicate part: the sauce. You can cook it through the step where the lemon juice and capers go in, then cut the heat and leave it sitting in the pan until the cauliflower is done cooking. When you’re ready to serve, rewarm it gently over medium-low heat before dropping the (COLD) butter in, one small cube at a time. Make sure to whisk in each butter cube until completely incorporated before adding the next one, all while keeping the heat on medium-low. If the heat is too high or the butter is added too quickly, the sauce will split. Once the butter is incorporated, taste and season the sauce one final time, and then serve immediately.
Like many hardy vegetable dishes, this piccata can be served in various ways. Arrange it over heaps of buttery orzo or rice pilaf on a big platter for a satisfying vegetarian entrée. Toss it together with the sauce and pile it into a serving bowl for an impressive dinner party side. And if there are any leftovers (doubtful), throw them over spinach or arugula for a quick lunch the following day.
Tender, lightly charred cauliflower tossed in a briny lemon butter sauce. Between the richness of the roasted cauliflower, the pops of salty capers, and the zing of the lemon, this dish is an unexpected explosion of flavor that’s sure to surprise and delight.
Enjoy!
Cauliflower Piccata
(Serves 4)
1 cauliflower head
3 tbsp. olive oil, divided
1 1/2 tsp. kosher salt, divided, plus more as needed
1 shallot, finely chopped
½ cup white wine
¾ cup chicken stock
2 tbsp. capers
2 tbsp. fresh lemon juice
1 tbsp. unsalted butter, cut into small cubes, cold
Special equipment: metal baking sheet
Method
Preheat oven to 425 degrees, rack in the middle position. Slice cauliflower from top to bottom into ½” thick planks (some of the end pieces will fall apart, which is fine.)
Arrange cauliflower on an unlined metal baking sheet and brush with 2 tablespoons olive oil. Sprinkle evenly with 1 teaspoon kosher salt. Roast until browned on the bottom, about 10 minutes. Remove from oven and carefully flip cauliflower, then return to roast until tender and browned on the other side, 10-15 minutes more. Set aside.
Meanwhile, in a medium pan, heat remaining tablespoon olive oil over medium heat. Add shallot and cook until tender, 3-4 minutes. Pour in wine and cook, stirring, until pan is nearly dry, 2-3 minutes. Stir in chicken stock and bring to a simmer. Cook until reduced by half, 4-5 minutes, then stir in capers and lemon juice. Set aside until cauliflower is cooked.
Once the cauliflower is ready to be served, finish the sauce. Return pan with the sauce to medium-low heat. Whisking continually, drop butter into sauce, one cube at a time, waiting until each cube is incorporated before dropping in the next. Taste and season with salt as needed.
Serve cauliflower with sauce spooned over top.
Originally posted March 11, 2023.
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