Roasted Cauliflower "Piccata"

Name: Roasted Cauliflower "Piccata"
Total time: 35
Yield: 2
Ingredients: 1 large head cauliflower; 2 tablespoons olive oil; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; ⅓ cup chicken broth; 2 tablespoons lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon cornstarch; 1 tablespoon salted butter; 2 teaspoons capers; 1 teaspoon chopped fresh parsley

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

2 servings

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1 large head cauliflower
•

2 tablespoons olive oil
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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⅓ cup chicken broth
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2 tablespoons lemon juice

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2 teaspoons Dijon mustard
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1 teaspoon cornstarch
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1 tablespoon salted butter
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2 teaspoons capers
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1 teaspoon chopped fresh parsley

Instructions

Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil and place cauliflower steaks on the sheet.
Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
Meanwhile, whisk chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter, capers, and cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.