Cauliflower Piccata
Vegetarian alternative to Chicken Piccata
Ingredients
Cauliflower Steaks
- 1 whole Cauliflower Head
- 1/2 cup Flour
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 TBSP. Nutritional Yeast
- 1 tsp. Fresh Basil chopped
- 1/2 tsp. Salt
- 1/2 tsp. Fresh Cracked Pepper
- 1/2 cup Almond Milk for dredging califlower
Lemon Caper Sauce
- 4 TBSP. butter melted
- 3 tsp. minced garlic
- 2 TBSP. flour mixture (from above dredging mixture)
- 1 cup Vegetable Broth
- 1/2 cup Almond Milk
- 2 TBSP. Fresh Squeezed Lemon Juice
- 1/2 Lemon sliced
- 1/4 cup Drained and rinsed Capers
- salt and pepper to taste
Instructions
- Slice cauliflower head into 1 inch slices.
- In large saucepan add cauliflower and enough water to cover cauliflower (about 1/2 inch).
- Bring water to a boil and steam cauliflower until tender, but firm; about 3 minutes
- Remove from pan to cool and drain water.
- Mix flour and spices together in flat bowl or plate for dredging.
- Place Almond milk in separate bowl and dredge cauliflower in milk, then in Flour mixture
- Preheat large pan with olive or almond oil; about 1/2 inch on medium high heat.
- Place cauliflower steaks in pan to fry on both sides until golden brown. Set aside
- Melt butter in large pan on medium heat.
- Add garlic and stir not to burn.
- Add flour and stir to combine.
- Slowly add vegetable broth a little at a time and stir until smooth.
- Add Almond milk and combine.
- Bring to a simmer adding lemon slices, capers, and lemon juice .
- Simmer for a few minutes and turn off heat.
- Place cauliflower steaks on a plate and drizzle sauce over each steak.
- I served this with broccolini and drizzled some of the sauce on that as well. A great alternative to bearnaise sauce.
