Cauliflower Piccata Steaks

Position an oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature. Line a baking sheet with aluminum foil for easy cleanup.

Place cauliflower on a flat surface and remove any inedible leaves. Remove the bottom portion of the stem, taking care to preserve the core. Cut the cauliflower in half lengthwise and then cut 1-inch-thick slices, which can be referred to as "steaks," from each half. Place the cauliflower steaks on the prepared baking sheet, reserving any remaining cauliflower for later use. Brush both sides of the steaks with olive oil and sprinkle with salt and pepper to taste.

Place the cauliflower steaks under the preheated broiler for 10 minutes. Use a spatula to carefully flip them over, then continue cooking under the broiler for an additional 6 minutes.

In a separate saucepan, whisk together chicken broth, lemon juice, Dijon mustard, and cornstarch until well combined. Bring the mixture to a boil over medium heat. Add butter and capers, then continue cooking, whisking constantly, for 3 minutes. Turn off the heat and let the sauce simmer for 1 minute.

Divide the cauliflower steaks among individual serving plates. Drizzle the prepared sauce over the top of each steak and garnish with fresh parsley leaves.