Pot Roasted Cauliflower Piccata

Serves 8
1 head cauliflower, bottom & leaves removed, head intact
2 T olive oil
¼ t ea s&p
3 T butter
1 T fresh garlic, minced
3 T ap flour
1 ¾ c chicken broth
1 T fresh lemon juice
2 T capers, with a little juice

Procedure
1. Place cauliflower in cast iron skillet, drizzle oil, s&p
2. Cover with foil, cook 40-60 minutes, 400° oven
3. Sauté garlic in melted butter, in saucepan
4. Combine oil & flour to make paste, add to pan, cook until golden brown
5. Add chicken broth slowly, add lemon juice & capers, bring to boil, simmer 15-20 min
6. Remove cauliflower from pan, top with sauce

Notes:
– to make gluten free use 1 T arrowroot instead of flour
– sub vegetable broth for vegetarian

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