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Pan Fried Cauliflower Steaks Piccata

Name: Pan Fried Cauliflower Steaks Piccata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 medium-large head of cauliflower; 4 tablespoons oil: extra virgin olive oil or vegetable oil; 1/2 teaspoon kosher salt; 1/2 teaspoon garlic powder or 1/4 teaspoon minced garlic; 1/4 teaspoon freshly ground black pepper; 2 lemons (the juice and zest of 1 whole lemon and 1 whole lemon thinly sliced); 1 small shallot, chopped; 3/4 cup lower sodium vegetable broth; 1/4 teaspoon crushed red pepper flakes (optional); 2 tablespoons capers; 2 tablespoons unsalted butter, cold; 2 tablespoons fresh parsley, finely chopped; 1/4 cup grated parmesan cheese (plus more for serving - optional)

Laura @ Join me in the Kitchen

April 15, 2025

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Black plate with a piece of cauliflower steak piccata, breaded chicken breasts. lemon slices, and parsley on it. There is a gray cloth napkin, a fork and a wooden dish with grated parmesan cheese in it. Items are on a wood surface.

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If you’re looking for a delicious side dish with tons of flavor, this sautéed cauliflower recipe is it! Golden brown cauliflower steaks with a delightful crunch drizzled with zesty lemon caper piccata sauce and topped with parmesan cheese and fresh parsley.

Black plate with a piece of cauliflower steak piccata, breaded chicken breasts. lemon slices, and parsley on it. Plate is on a wood surface.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Preparation Level: Beginner +

Recipe Info

Flavor: The classic piccata sauce of lemons and capers adds a zesty contrast to the mild, nutty flavor of cauliflower.
Versatile Vegetable: Serve it as a main dish, a side dish, or over your favorite pasta, grain, or greens.
Simple and Quick: An easy recipe ready in about 30 minutes using just a handful of ingredients.
Gluten-Free: This dish is made without flour, making it gluten-free friendly.

This dish is an adaptation of a recipe from Real Simple magazine. It is made with simple ingredients and is ready in 30 minutes!

Ingredients

What You Will Need

A whole head of fresh cauliflower
Cooking oil
Kosher salt
Garlic powder or minced garlic cloves
Freshly ground black pepper
Lemons
Small shallot
Vegetable broth
Red pepper flakes (optional)
Capers
Unsalted butter
Fresh parsley
Parmesan cheese

Light blue plate with slices of cauliflower piccata and lemon slices. There is grated parmesan cheese and chopped parsley sprinkled over the dish. Plate is on a gray surface.

Equipment & Tools

Large skillet
Cutting board
Large kitchen cutting knife
Pastry brush
Measuring cup and spoons
Citrus zester

How To Make

Dark gray cutting board with slices of cauliflower on it. Board is on a gray surface.

Wooden cutting board with sliced lemons, lemon zest and chopped shallots. Board is on a gray surface.

Rinse the cauliflower head and pat dry with a paper towel. Slice cauliflower into wide slices (see How To Cut Cauliflower below). Pan-fry larger florets that may break off with the steaks. Save any loose, small cauliflower pieces for soups, stir-fries, or to mix with salad greens.

Brush the cauliflower slices with oil and season. Finely chop shallot. Thinly slice a lemon. Zest, and juice the second. Prep the parsley, grate parmesan cheese, and set aside.

Large gray skillet with large slices of seasoned cauliflower in it. Skillet is on a gray surface.

Large gray skillet with garlic and chopped shallots cooking. Skillet is on a gray surface.

Heat oil in a large skillet. Add cauliflower steaks and large florets in a single layer and cook, flipping halfway through until golden brown and slightly fork-tender. (see Tips) Remove, cover to keep warm, and set aside.

Reduce heat and add the remaining and sauté shallots until soft, stirring often.

Large gray skillet with cooked garlic and shallots. There is a cut lemon, small dish of capers, and a glass measuring cup with brown broth in it. Items are on a gray surface.

Large gray skillet with a brown broth , capers, garlic, and chopped shallots. Skillet is on a gray surface.

Pour in broth and lemon juice, scraping up any browned bits from the bottom of the skillet.

Stir in capers, chili flakes (if using), and lemon slices. Cook until lemon slices are soft and the sauce has reduced, stirring occasionally.

Large gray skillet with a brown broth , lemon slices, capers, garlic, and chopped shallots. Skillet is on a gray surface.

Large gray skillet with a brown broth , lemon slices, capers, garlic, chopped shallots, and slices of butter. Skillet is on a gray surface.

Remove the skillet from the heat and stir in the cold butter. Cook sauce for another minute.

Use a large spatula/pancake flipper and transfer to a serving plate. Spoon the piccata sauce over the pan-fried cauliflower steaks. Garnish with grated parmesan cheese, lemon zest, and fresh chopped parsley.

See the recipe card below for complete measurements and cook times.

Tips & Tricks

Use Hot Oil – To achieve a golden brown sear, use a hot, well-oiled pan.
Don’t Overcrowd The Pan – Cook in batches if needed to ensure even cooking.
Flip Carefully – Use a large spatula or tongs to gently turn the steaks to keep them intact.
Serve Immediately – Cauliflower steaks are best enjoyed fresh while they’re hot.

What to Serve with Pan Fried Cauliflower Piccata

Mashed potatoes – Classic comfort food.
Roasted Brussels sprouts – Adds a nutritious crunch.
Rice Pilaf – Perfect for soaking up flavors.
Side salad – A fresh and light side.
Chicken Fritta – Crispy, lightly seasoned that compliments the piccata
Mediterranean Chickpea Salad by Jessica In The Kitchen is hearty and packed with flavor.

How To Cut Cauliflower Steaks

1. Select a firm, tight compact medium-large cauliflower head.

2. Remove the outer leaves of the cauliflower and cut off the bottom of the stem evenly while keeping the core intact.

3. Place the cauliflower stem side down on a cutting board. Use a large sharp chef’s knife and slice straight down through the center to create two halves.

4. Cut each half into 3/4 to 1-inch thick slices. Usually you will get 3-4 solid steaks from one head depending on its size.

5. The core helps hold the steaks together, but some outer pieces may break off. Add larger cauliflower florets to the skillet, and save small pieces for another use.

Yield: 4 Servings