Cauliflower Piccata

Everybody is done with their diets, right? We are halfway through February so I'm assuming all good intentions have been discarded in the wake of Superbowl snacks and Valentine's candy.

So I say we all welcome the humble cauliflower to the center of the table, to star as a virtuous main to nudge us a little closer to back on track. Not too virtuous though, there's butter in this, because we have to live a little.

It's strange, because I don't think I've ever eaten chicken piccata, but I've tried many meat-free versions, from tempeh to cauliflower, and I think the cauliflower is where the buttery, lemony sauce really shines (cauliflower really is a vehicle for flavor), and the salty bite of the capers really sings loud and clear. And if you pile the entire pan of steaming cauliflower and sauce atop a heap of peppery arugula, so that the the greens slightly wilt under the heat of the vegetables, then oh boy you have a treat. All you need is some cous cous or maybe some mashed potatoes alongside or underneath, and you've got a meal.

1 head cauliflower, cut into thick slices
1/2 tsp salt
1/2 tsp fresh ground black pepper
4 tbs butter
2 tbs extra virgin olive oil
1/4 cup vegetable broth
1/4 cup dry white wine
2 tbs fresh lemon juice
1/4 cup capers, drained
arugula, for serving
2 tbs chopped fresh parsley

In a large skillet, heat 2 tbs butter and olive oil and add cauliflower. Cook on first side until starting to brown, then flip and brown other side. Sprinkle with salt and pepper. Transfer cauliflower slices to a plate.
To the hot pan, add the broth, wine, lemon juice, and capers and bring to a boil. Add the cauliflower back to the skilled and simmer until cooked through. Pile a serving platter with a good amount of arugula. Transfer the hot cauliflower to the platter and arrange atop the arugula (it's ok if the cauliflower begins to break apart a bit).
Remove pan from heat and stir in the remaining butter. Pour sauce over cauliflower and arugula, garnish with parsley, and serve hot.