Do you love chicken piccata as much as I do? What's not to like, really!? Crispy, lightly breaded chicken smothered in the most mouth-watering, tangy, creamy sauce. Really, I think I could piccata anything at this point and love it. This may seem like an odd recipe but I came across a Bon Appetit recipe for roasted cauliflower steaks with capers a while ago and thought: Cauliflower: will it piccata? Gold star for you if you get that reference. The answer: heck yes it will! This is such a tasty take on cauliflower, you guys. You slice the cauliflower head into steaks and treat it basically as you would chicken when making piccata. You're gonna bread it in some egg wash and then breadcrumbs and pan fry it to get it nice and crispy. Then you pop it in the oven to finish cooking and then whip up the sauce to drizzle over. SO. GOOD. The cauliflower gets nice and crisp outside while the center is perfectly tender and almost even creamy. You could make this alongside a meal or all on its own with a nice salad. I hope you enjoy and please let me know if you make this! Be sure to share using #allpurposeflourchild so I can see your posts!

Cauliflower Steak Piccata

makes 2 cauliflower steaks

1 head cauliflower
1/2 c arrowroot powder (you can use cornstarch if you can't find arrowroot)
salt and pepper, to taste
1/2 c panko bread crumbs
1/2 c bread crumbs
1 egg, beaten
olive oil
1 small shallot, finely chopped
2 T capers
juice of 1 lemon
1/2 c dry white wine (you can also sub in chicken or vegetable stock if you prefer)
2 T grass-fed butter, room temperature

set the scene
Preheat oven to 400 F. Set up a dredging assembly line by lining up three shallowish bowls or dishes wide enough to fit the cauliflower steaks. In the first, add the arrowroot powder with salt and pepper to taste, the second with the beaten egg, and the third with the panko and regular breadcrumbs mixed together. With the stem side down on your cutting board, slice the cauliflower head into 1 inch thick steaks. You should get 2 steaks from the center of the head as the stem should hold them together. The ends will become little florets as you're slicing through. Save these to roast for another time!

bread the cauliflower
Preheat a large cast iron skillet to medium-high heat. Bread the cauliflower steaks by coating both sides in the arrowroot, then the egg, then the bread crumbs until thoroughly coated. Add a good glug of olive oil to the skillet, enough to coat the bottom of the pan. Add in the steaks and allow to cook until golden brown, about 3-4 minutes per side. Pop pan in the oven and let them finish cooking for about 15 minutes, or until tender when a knife is inserted into the steaks. Remove from oven and set the steaks aside on a plate while you make the sauce.

make the sauce
Return the pan to the stove over medium-high heat and add a drizzle more olive oil. Add in the shallot and saute for a minute or two until softened and beginning to caramelize. Add in the capers and stir for another couple of seconds. Add in the wine and lemon juice and using a wooden pan, scrape up the bits from the bottom of the pan. Allow the sauce to bubble and cook for a few minutes, until it's thickened and reduced by about half. Add in the butter and stir to combine. Turn off the heat and spoon the sauce over the cauliflower. Enjoy!

But I'm on Whole30!! Hey no worries! You can easily adapt this recipe to be Whole 30 compiant by subbing in almond flour (or any nut flour you like) in for the bread crumbs. For the sauce, simply sub in broth and ghee for the wine and butter and voila!