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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 very complimentary 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 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.
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 breakdown 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 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 add 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
This recipe for Cauliflower Piccata with Lemon Caper Butter Sauce contains affiliate links. I receive income from qualifying purchases.
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