Cauliflower Steak with Piccata Sauce & White Beans

Ingredients

• 1 Large Cauliflower
• 2 tablespoons Olive Oil
• Salt
• Freshly Ground Black Pepper
• 2 Garlic Cloves, finely sliced
• 2 tablespoons Butter
• 2 tablespoons Capers, drained
• 1 Lemon (juice and zest)
• 400g Cannellini Beans, drained and rinsed
• 120ml Vegetable Stock
• 2 tablespoons Chopped Fresh Parsley
• Grated Parmesan (optional, for serving)

Instructions

1. Remove the outer leaves from the cauliflower and trim the stem, leaving enough intact to hold the steaks together. Slice the cauliflower into 2–3 thick steaks.
2. Heat the olive oil in a large skillet over medium-high heat. Season the cauliflower steaks with salt and black pepper, then cook for about 5–6 minutes per side until deeply golden and tender. Transfer to a plate.
3. Reduce the heat to medium. Add the butter to the same skillet, followed by the garlic and capers. Cook for about 1 minute until fragrant.
4. Stir in the lemon zest and juice, then pour in the vegetable stock. Simmer for 2–3 minutes until slightly reduced.
5. Add the cannellini beans and cook for another 3–4 minutes until heated through.
6. Return the cauliflower steaks to the skillet and spoon the piccata sauce over the top. Simmer gently for 2 minutes to bring everything together.
7. Finish with chopped parsley and, if desired, grated Parmesan.
8. Serve immediately with extra lemon wedges.

instructions_source: FoodieCookHub Original