Cauliflower with Piccata Lemon Pan Sauce
We’ve switched things up here, swapping the traditional capers for something you may already have on hand, green olives! It will still give this dish the salty, tangy yumminess it's known for! This vegan version of the usual chicken piccata will have your taste buds singing, but if you do like your meat, there will be plenty of sauce for both!
Directions
- Toss the cauliflower in 2 tbsp olive oil, 2 tbsp lemon juice, garlic powder and pepper. Place in air fryer and cook for 5 minutes, turn pieces over and cook for another 5 minutes.
- Using a large, nonstick frying pan, heat over medium high, add 2 tbsp of olive oil and butter, once bubbling and hot add the shallots and garlic and sauté for 2 minutes until lightly golden. Add the flour to the pan, stirring constantly until the flour is a paste and starting to toast and brown. Add the remaining tablespoon of lemon juice and carton of broth to the pan, bring to a boil for about a minute, stirring constantly until thickened. Turn off the heat and stir in the olives and chopped parsley. Garnish with lemon zest. Enjoy!
Recipe Tips
- There’s enough sauce here to serve with your favourite protein, this sauce goes particularly well with a white fish or chicken, or even a seared tofu steak!
- No air-fryer, no problem, spread the cauliflower pieces out on a baking sheet and roast on middle oven rack in a preheated oven at 450°F for 20 minutes, turning over halfway through cooking.
Recipe Made With
Campbell’s® Concentrated Vegetable Broth
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