Sautéed cauliflower and white beans absorb all the deliciously iconic flavors you know and love about chicken piccata with this Brown Butter Cauliflower Piccata, plus a tastefully unexpected nuttiness from the brown butter.
Brown Butter Cauliflower Piccata
Makes about 4 cups
Ingredients
- 3 cups fresh cauliflower florets (about 1 small head)
- ⅓ cup water
- 1½ teaspoons kosher salt, divided
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 1 (15.5-ounce) can cannellini beans, drained
- 3 tablespoons capers
- ¾ cup chicken broth
- ¼ cup dry white wine
- 3 tablespoons fresh lemon juice
- ½ teaspoon ground black pepper
- ¼ cup shredded Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- In a 12-inch cast-iron skillet, bring cauliflower, ⅓ cup water, and 1 teaspoon saltto a boil over medium-high heat. Cover and cook until cauliflower is crisp-tender, 3 to 5 minutes. Drain well; wipe skillet dry.
- In skillet, heat oil over medium-high heat; add cauliflower in a single layer. Cook until lightly browned, about 2 minutes per side. Remove cauliflower from skillet.
- In same skillet, melt butter over medium heat. Cook, stirring frequently, until butter turns golden brown and has a nutty aroma. Stir in shallot and garlic; cook for 1 minute. Stir in cauliflower until coated in butter. Add flour; cook, stirring constantly, for 2 minutes. Stir in beans and capers; cook for 3 minutes. Stir in broth, wine, lemon juice, pepper, and remaining ½ teaspoon salt. Cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Stir in cheese and parsley. Serve immediately.
