Broiled Cauliflower Piccata with Lemon-Caper Sauce

1. 1

   Position an oven rack about 6 inches from the heat source and preheat the broiler to high. Line a baking sheet with aluminum foil.

2. 2

   Place the cauliflower on a cutting board and remove the inedible leaves. Trim the bottom of the stem, keeping the core intact. Cut the cauliflower in half, then slice 1-inch-thick steaks from each half. Arrange the cauliflower steaks on the prepared baking sheet; set aside any remaining cauliflower for later use. Brush both sides of the steaks with olive oil and season with salt and pepper.

3. 3

   Broil in the preheated oven for 10 minutes. Carefully flip with a spatula, then continue broiling for 6 minutes more.

4. 4

   Meanwhile, whisk together the chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add the butter and capers; cook, whisking constantly, for 3 minutes. Turn off the heat and let the sauce rest for 1 minute.

5. 5

   Divide the cauliflower steaks among serving plates, spoon the sauce over the tops, and garnish with parsley.

• Calories 259.06 kcal Moderate
• Protein 7.55 g Moderate
• Carbs 17.35 g Moderate
• Total Fat 19.92 g High
• Saturated Fat 5.56 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 17.52 mg Moderate
• Sodium 1143.2 mg High
• Fiber 7.85 g Good Source
• Sugar 6.85 g Moderate
• Added Sugar 0.46 g Low Source
• Calcium 59.36 mg Low Source
• Iron 1.29 mg Low Source
• Potassium 524.09 mg Moderate
• Vitamin A 11.33 mcg_rae Low Source
• Vitamin C 145.2 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Mustard
• Corn 🌽