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This Cauliflower Piccata with Lemon Caper Butter Sauce recipe is a one-pan side dish that’s easy to put together in just a few minutes.
It’s great with any protein you like. I especially love to serve this with oven-roasted chicken or pork loin.
The briny capers and lemon give the cauliflower a very complementary flavor while the grated Pecorino Romano adds a nutty finish.
Piccata is a popular Italian dish consisting of a breaded cutlet of normally chicken or veal sautéed in a lemon caper sauce with garlic, white wine, and butter.
I thought that a cauliflower side dish using those same flavors sounded tasty and easy to prepare.
Traditional piccata is a one-pan dish, I knew I wanted this to be a one-skillet recipe as well. For this recipe, I loaded up the skillet with all the ingredients and roasted everything together.
This gives all the ingredients time to develop together. After the cauliflower is roasted, add a few extra tablespoons of butter and top with fresh grated Romano or Parmesan Cheese.
How Long to Roast Cauliflower?
How long to roast cauliflower will depend on the size of the cauliflower florets and your oven.
Every oven runs just a little differently which may affect the roasting time for this recipe. As far as the cauliflower florets try to cut them into even pieces so they cook roughly the same time.
Cut the cauliflower a little bigger than bite-size so the cauliflower could roast a little longer to impart more flavor.
To tell if the cauliflower is fully cooked is to stab the stem of the largest piece you can find. If the knife goes in with little to no resistance then you know it’s done.
If the stem still feels tough just continue cooking until tender.
Can I Substitute Frozen Cauliflower?
The answer is…sorta? Fresh really is best in this particular recipe. Frozen cauliflower is great for making mash or riced but roasting frozen cauliflower is not ideal.
Frozen cauliflower takes on a lot of water. When the water freezes the crystals break down the fibers in the cauliflower making the cauliflower mushy once it thaws.
If frozen cauliflower is all you’ve got the best method is to thaw the cauliflower ahead of time. Next drain off any excess water then pat dry with a towel to remove as much moisture as possible.
Cauliflower is the Ultimate Keto Doppelgänger
Cauliflower is by far the most versatile of all the cruciferous vegetables.
It can become rice, mashed potatoes, and even pizza. Cauliflower is low in carbs and calories but packs a punch with plenty of vitamins and nutrients making it a fantastic option to add to your diet.
I love cauliflower because it adds bulk to my meals and takes on the flavors of the other ingredients in the dish.
Cauliflower knows its place in the recipe and doesn’t overpower like some other veggies.
My Ultimate Cheesy Cauliflower Mac is another instance where cauliflower becomes a healthy substitute for starchy pasta.
Pictured: Ultimate Cheesy Cauliflower Mac
More Tasty Keto Side Dishes
- Cajun Bacon Radishes
- Creamy Parmesan & Prosciutto Mushrooms
- Prosciutto Wrapped Asparagus
- Cauliflower Mushroom Risotto
- Kale Rockefeller
- Broccoli Salad w/ White BBQ Sauce
- 12" Cast Iron Skillet
- Pre heat oven to 425 degrees F.
- Cut one head of cauliflower into large florets. Toss in a bowl with olive oil, salt, pepper, italian seasoning and minced garlic then pour into a cast iron skillet
- place sliced lemon wheels through out the skillet then top with capers and grated parmesan or romano cheese. Add white wine to the skillet. Roast for about 45 Minutes until cauliflower is tender. Place a few tablespoons of butter in the pan to melt lightly toss the cauliflower to coat with sauce in the pan. Garnish with fresh parsley ang oregano.
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