Ingredients
1 large head cauliflower
2 tbsp olive oil
1/4 tsp salt
1/8 tsp ground black pepper
80 ml chicken broth
2 tbsp lemon juice
2 tsp Dijon mustard
1 tsp cornstarch
1 tbsp salted butter
2 tsp capers
1 tsp chopped fresh parsley
Directions
Step 1
Position an oven rack about 15 cm from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
Step 2
Place the cauliflower on a cutting board and remove any inedible leaves. Trim the bottom of the stem, keeping the core intact. Cut the cauliflower in half and slice 2.5 cm thick "steaks" from each half. Arrange the cauliflower steaks on the prepared baking sheet, saving the remaining cauliflower for later use. Brush both sides of the steaks with olive oil and season with salt and pepper.
Step 3
Broil the cauliflower for 10 minutes, then carefully flip using a spatula and continue broiling for 6 minutes more.
Step 4
Meanwhile, in a small saucepan, whisk together the chicken broth, lemon juice, Dijon mustard, and cornstarch. Bring to a boil, then add the butter and capers. Cook while whisking constantly for 3 minutes. Turn off the heat and let the sauce sit for 1 minute.
Step 5
Divide the cauliflower steaks between serving plates, drizzle the sauce over the tops, and garnish with parsley.