Cauliflower Piccata

Preheat the oven to 450°F. Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

Remove cauliflower leaves and cut 1 inch off the stem. Carefully cut cauliflower into 4 “steaks,” each about 1 inch thick. Peel and mince the garlic. Cut zucchini into planks, and slice planks into 2 inch sticks. Zest, halve and juice the lemons. Roughly chop the parsley.

In a medium bowl, combine cornstarch, 1 tsp salt, and a pinch of black pepper, and whisk until combined. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Lightly coat cauliflower steaks with cornstarch mixture, brush off any excess, and place steaks in the skillet. Cook until golden brown, 5 to 6 minutes per side. TIPS: You will use this skillet in a later step; you don’t need to wash it between uses. If cauliflower steaks are sticking to the pan, or if they’re not browning, add a little more olive oil to the pan.

Line a baking sheet with foil or parchment paper and position oven rack in the middle of the oven. Add zucchini sticks and 1 tsp olive oil to one side of the baking sheet, and toss. Add cauliflower steaks to the other side of the baking sheet. Roast vegetables until zucchini is soft and golden brown at the edges, 8 to 10 minutes.

Heat the large nonstick skillet over low heat. Add minced garlic, lemon zest, lemon juice, butter, capers, and ¼ cup water and bring to a simmer. Whisk the lemon caper butter sauce and turn off the heat. Add chopped parsley. Sprinkle with salt and pepper.

Divide the quinoa between plates. Top with cauliflower piccata, roasted zucchini, and lemon caper butter sauce. Enjoy! TIP: The cauliflower steaks are delicate so be careful when plating. (But even if they break apart, they'll still be delicious.)