cauliflower piccata

The list of side dish recipes on my blog is really growing. The newest guy to the list is this CAULIFLOWER PICCATA. I love me a good chicken piccata, and wanted to cauliflowerize it. I mean, you can already make cauliflower into rice. You can make mash it. You can turn it into pizza crust. You can freeze it and add it to smoothies. And now, you can make a vegetarian version of chicken piccata with it.


INGREDIENTS:

  • 1 head of cauliflower, chopped into medium-sized florets

  • 2 garlic cloves, chopped

  • ¼ cup salted butter, melted and cooled

  • 2 tbsp fresh lemon juice

  • 2 tbsp dry white wine

  • 2 tbsp capers, drained

  • 1 tsp pepper

  • ½ cup Parmesan

  • Lemon zest (for serving)

INSTRUCTIONS:

Preheat oven to 450 degrees. Mix butter, lemon juice, wine and pepper in a small bowl. Add cauliflower to a large mixing bowl. Pour butter sauce over cauliflower. Add in garlic; toss. Spread the cauliflower on a baking sheet. Bake for 40 minutes, flipping cauliflower halfway through. Remove from oven and add in capers and Parmesan.

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