BETTER FOR YOU
BY LIV DANSKY
ACTIVE TIME 35 MINUTES
TOTAL TIME 35 MINUTES
SERVES 4
1 large head cauliflower
3 Tbsp. extra-virgin olive oil, divided
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 lemons
1 small shallot, chopped
¾ cup lower-sodium vegetable broth
1 Tbsp. capers, drained
2 Tbsp. unsalted butter, chilled
2 Tbsp. chopped fresh flat-leaf parsley
SLICE cauliflower into 4 (1/2-inchthick) slices, leaving stem intact. Reserve any loose florets for another use. Coat slices with 1 tablespoon oil. Season with salt and pepper.
THINLY slice 1 lemon. Zest and juice remaining lemon.
HEAT 1 tablespoon oil in a large skillet over medium-high. Add 2 cauliflower slices; cook until browned and beginning to soften, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Repeat with remaining 1 tablespoon oil and 2 cauliflower slices.
REDUCE heat to medium-low and add shallot to skillet. Cook, stirring often, until translucent, about 4 minutes. Add broth, capers, lemon juice, and lemon slices. Cook, stirring occasionally, until lemon slices are softened and liquid has reduced by half, 6 to 7 minutes.
REMOVE skillet from heat and add butter. Stir until butter is melted and sauce is thickened, about 1 minute.
SERVE cauliflower with lemon slices, topped with sauce, parsley, and lemon zest.
Photograph by Greg DuPree
FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY CLAIRE SPOLLEN