recipeName: cauliflower steaks piccata
ingredients: 2 small heads cauliflower 1/2 teaspoon ground pepper plus more to taste 1/4 teaspoon salt plus 1/8 teaspoon, divided 2 tablespoons whole wheat flour, divided 2 tablespoons canola oil plus 1 teaspoon, divided 3 cups low-sodium vegetable stock, divided 1 small onion minced 1/4 cup dry white wine zest of 1 lemon 1 tablespoon lemon juice 2 tablespoons rinsed capers 1 tablespoon unsalted butter 2 tablespoons chopped parsley, for garnish (optional)
steps: preheat oven to 180°c. trim leaves from cauliflower heads. leaving the cores intact, cut down through the core to get 2  “steaks” from each head. sprinkle the steaks with pepper and 1/4 teaspoon salt. lightly dust the cut sides with 1 tablespoon flour. heat a large pan over medium heat. swirl in 1 tablespoon oil and add 2 cauliflower steaks. cook, flipping once, until nicely browned, about 2 minutes per side. transfer to a  baking dish. repeat with 1 tablespoon oil and the remaining 2 steaks. pour 2 cups broth into the baking dish; cover tightly with foil. bake, flipping the steaks once, until the core of the cauliflower is tender, about 45 minutes. about 10 minutes before the cauliflower is done, add the remaining 1 teaspoon oil and shallot to the skillet. cook over medium heat, stirring, until the shallot is lightly browned and tender, about 1 minute. add wine; cook, scraping up the browned bits, until the wine has almost completely evaporated, about 1 minute. whisk the remaining 1 tablespoon flour and 1 cupstocktogether in a measuring cup or small bowl. add to the pan; cook, stirring, until thickened and reduced by half, about 4 minutes. add lemon zest, lemon juice, capers and the remaining ⅛ teaspoon salt; simmer for 1 minute. remove from heat and swirl in butter. season with more pepper, if desired. cover and keep warm.
NER: cauliflower pepper salt wheat flour canola oil vegetable stock onion white wine zest lemon lemon juice capers ted butter parsley