Roasted Cauliflower Piccata

With chicken piccata being my husband’s favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.

Step: 1

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.

Step: 2

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.

Step: 3

Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.

Step: 4

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.

Step: 5

Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.

Per Serving: 294 calories; protein 8.7g; carbohydrates 26.3g; fat 19.8g; cholesterol 16.3mg; sodium 862.4mg.

Deciding stay in and cook your food instead of eat in the evening out is good a step in the right direction if you’re more point on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .