Roasted Cauliflower Piccata
Creamy Basil Polenta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ½ head cauliflower
- 1½ Tbsp olive oil, divided
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 lemon
- 1½ Tbsp butter
- 2 cloves garlic, minced
- 1½ Tbsp all-purpose flour
- ¾ cup low-sodium vegetable broth
- 2 Tbsp capers, drained
- ¼ cup freshly grated Parmesan cheese
- Chopped fresh basil (optional)
Instructions
- Preheat oven to 450°F. Cut cauliflower lengthwise into ¾-inch-thick slabs. (Some pieces will crumble); arrange in a single layer on a lightly greased rimmed baking sheet.
- Brush both sides of cauliflower with 1 Tbsp oil; sprinkle with salt and pepper. Bake 25 to 30 minutes or until browned and tender, turning once halfway through cooking.
- Meanwhile, grate 1 tsp zest and squeeze 1 Tbsp juice from lemon. Melt butter with ½ Tbsp oil in a saucepan over medium heat. Whisk in flour until paste forms.
- Gradually stir in broth and lemon juice. Bring to a simmer and cook until thickened, stirring. Stir in capers and lemon zest.
- Spoon sauce over cauliflower. Sprinkle with cheese and, if desired, basil.
Side Dish Ingredients
- 1 cup quick-cooking polenta
- ¼ cup half-and-half
- 1 (0.5-oz) pkg basil, coarsely chopped
- ¼ cup freshly grated Parmesan cheese
- ⅛ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook polenta according to package directions; stir in half-and-half, basil, cheese, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
195
|
252
|
447
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 7 | 9 | 16 |
| Carb (g) | 9 | 44 | 53 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 567 | 259 | 826 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
