Cauliflower Steak with Piccata Sauce & White Beans

Name: Cauliflower Steak with Piccata Sauce & White Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
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)

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Serves 4 520 kcal per serving Prep 10 min Cook 20 min

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

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.
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.
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.
Stir in the lemon zest and juice, then pour in the vegetable stock. Simmer for 2–3 minutes until slightly reduced.
Add the cannellini beans and cook for another 3–4 minutes until heated through.
Return the cauliflower steaks to the skillet and spoon the piccata sauce over the top. Simmer gently for 2 minutes to bring everything together.
Finish with chopped parsley and, if desired, grated Parmesan.
Serve immediately with extra lemon wedges.

Tips

Slice the cauliflower through the core to ensure the ‘steaks’ stay held together in one piece.
Sear the steaks in a hot pan first to get deep golden browning before finishing in the oven.
Use plenty of capers and lemon juice to create the bright, acidic punch characteristic of a piccata.

Variations

Herb Crust: Press a mixture of breadcrumbs, parmesan, and parsley onto one side of the steak before frying.
Wine-Free: Use a splash of extra vegetable broth and a teaspoon of white wine vinegar if you prefer not to use alcohol.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven to maintain the texture; the microwave may make the cauliflower mushy.

Serving Suggestions

Serve over a bed of buttery orzo or angel hair pasta to soak up the lemon-caper sauce.
Pair with sautéed spinach or roasted asparagus for a light, vegetarian meal.