30 minutes | Serves 4
Cauliflower Piccata
Cauliflower Butter Lemon
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Directions
- Slice 1 shallot and move to dutch oven
- Put 3 tablespoons of capers in a ramekin, then drain water out with spoon
- Start cooking 1 cup of rice
- Add 3 tablespoons butter to dutch oven
- Add 3 tablespoons of olive oil
- Cook shallots until translucent
- Cut head of cauliflower into bite-sized pieces
- Turn off heat
- Pepper generously
- Add 1 teaspoon of kosher salt
- Add 1 tablespoon of flour
- Mix on low heat until you have a roux
- Add the ¾ cup of vegtable stock
- Add cauliflower including little crumbles
- Stir and cook on medium with lid for 5 minutes
- Add juice of two lemons
- Add rice
- Stir on high heat until most of the liquid has reduced and everything is properly sizzling
- Mix in capers
- Serve
Slice lemon
Grocery List
- 1 Shallot
- 2 small Lemons
- Capers
- 1 Small head of cauliflower
- ¾ cup of vegtable stock
- Rice
30 minutes | Serves 4 | Copy Grocery List | View All Recipes