Cauliflower Piccata

These thick cauliflower steaks are cooked through yet firm enough for a meaty bite, making them the perfect keto or meat-free meal. Topped with flavorful sauce, they’re pretty much effortless. To make this dish vegetarian-friendly, simply swap vegetable stock in place of the chicken stock.

By Nicole McLaughlin


1 tablespoon cornstarch

1 ½ teaspoons kosher salt, divided

¾ teaspoon black pepper, divided

1 medium head cauliflower, sliced into 4 thick “steaks

1 tablespoon olive oil

3 tablespoons unsalted butter, divided

⅓ cup chicken broth or vegetable broth

2 tablespoons fresh lemon juice (from 1 large lemon)

1 tablespoon capers


Step 1 :   Stir together cornstarch, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a shallow dish. Lightly dredge each side of cauliflower “steaks” in cornstarch mixture, and shake off any excess. 

Step 2: Heat oil and 1 tablespoon of the butter in a skillet over medium. Add 2 slices of cauliflower at a time to hot skillet, and cook, undisturbed, until golden and lightly crisp, about 3 minutes per side. Repeat with remaining cauliflower slices. Set aside.

Step 3:  Whisk broth, lemon juice, and capers into skillet over medium, lightly scraping up any brown bits. Simmer, stirring occasionally, until flavors have melded and mixture has reduced slightly, 1 to 2 minutes. Turn heat off, and whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour butter mixture over cauliflower; serve immediately.

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Eat some raw plant based food every day for optimal health

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