This zippy vegetarian take on a beloved classic skips the meat and calls in cauliflower steaks instead.
In this vegetarian version, cauliflower steaks step in for a satisfying meal.
The cauliflower slices should be no thinner than 12-inch-thick to ensure they remain intact.
Photo:Greg DuPree, Food Stylist: Chelsea Zimmer Prop Stylist: Claire Spollen
This recipe was developed by Liv Dansky.
Reserve any loose florets for another use.
Coat slices with 1 tablespoon oil.
Season with salt and pepper.
Thinly slice 1 lemon.
Zest and juice remaining lemon.
Heat 1 tablespoon oil in a large skillet over medium-high.
Add 2 cauliflower slices; cook until browned and beginning to soften, 2 to 3 minutes per side.
Transfer to a plate and cover to keep warm.
Repeat with remaining 1 tablespoon oil and 2 cauliflower slices.
Reduce heat to medium-low and add shallot to skillet.
Cook, stirring often, until translucent, about 4 minutes.
Add broth, capers, lemon juice, and lemon slices.
Remove skillet from heat and add butter.
Stir until butter is melted and sauce is thickened, about 1 minute.
Serve cauliflower with lemon slices, topped with sauce, parsley, and lemon zest.
2,000 calories a day is used for general nutrition advice.
