Cauliflower Piccata

Roasted Cauliflower Piccata Recipe

This roasted cauliflower steak recipe is perfect for anyone who loves the bold flavors of a classic piccata without the heaviness of meat-based versions.

As a home cook who has focused on vegetarian and plant-based meals for over 13 years, I understand the value of simple recipes that feel a little elevated. This easy cauliflower piccata is a quick roast-and-simmer recipe, but the presentation and flavor are impressive enough for special occasions. The buttery lemon sauce with briny capers adds just the right amount of richness without overpowering the cauliflower. 

Ingredients for Cauliflower Piccata

You will need the following:

For the Cauliflower:

• Cauliflower – Choose a medium head with tight florets. Slicing it into thick steaks gives the dish structure and allows for even roasting.
• Extra Virgin Olive Oil – Helps the cauliflower brown in the oven and adds a subtle richness.
• Kosher Salt + Ground Black Pepper – For basic seasoning and flavor.

For the Sauce:

• Butter – Adds body and smooth texture to the sauce. Stick butter works best for measuring.
• White Wine – A dry white like Sauvignon Blanc or Pinot Grigio adds a little acidity and depth. If you prefer to omit the wine, use an equal amount of additional broth with 1 tablespoon of lemon juice.
• Chicken-Style Broth – I use a vegan chicken broth. Regular vegetable broth works too but may require additional seasoning.
• Fresh Lemon Juice – Adds brightness and classic piccata flavor.
• Fresh Parsley – Adds color and a fresh finish. Mince some for the sauce and save a little extra for garnish.
• Capers – These briny little pops of flavor are essential to the piccata profile.
• Dijon Mustard – Creamy Dijon adds a subtle tang and helps pull the sauce together.
• More Ground Black Pepper – Just a pinch to finish the sauce.

How to Make Cauliflower Piccata

STEP ONE: Roast the Cauliflower. Preheat the oven to 425°F and line a baking sheet with foil. Arrange the cauliflower slices in a single layer. Brush both sides with olive oil, then season with salt and pepper. Bake for 20 minutes, until golden and tender.

STEP TWO: Start the Sauce. While the cauliflower roasts, set a small saucepan over medium heat. Add the butter and let it melt completely.

STEP THREE: Simmer the Liquids. Pour in the wine and broth. Bring to a gentle boil and cook for 3 minutes to reduce slightly.

STEP FOUR: Add Remaining Ingredients. Lower the heat to a simmer. Stir in the lemon juice, parsley, capers, Dijon mustard, and black pepper. Whisk until smooth and let cook for 3 more minutes.

STEP FIVE: Serve. Transfer the cauliflower to serving plates using a wide spatula. Spoon the sauce over each steak, garnish with extra parsley, and serve hot.

More Cauliflower Recipes You’ll Love!

• BBQ Cauliflower Bites
• Cauliflower Rice with Cilantro and Corn
• Twice-Baked Cauliflower Tacos
• Cheesy Cauliflower Soup
• Spicy Grilled Cauliflower

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Cauliflower Piccata Recipe

Roasted cauliflower steaks topped with a buttery lemon-caper sauce. A fresh twist on classic piccata—simple to make and full of bright, savory flavor.

5 from 26 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: cauliflower, dairy free, Italian, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 179kcal

Author: Holly Gray

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Ingredients

For the cauliflower:

• 1 medium head cauliflower trimmed and cut into 1-inch thick “steaks”
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

For the sauce:

• 4 tablespoons butter
• 1/2 cup dry white wine
• 1/2 cup chicken-style broth
• 2 tablespoons lemon juice
• 1 tablespoon parsley minced, plus additional for garnish
• 1 tablespoon capers
• 2 teaspoons creamy Dijon mustard
• 1/8 teaspoon ground black pepper

Instructions

For the cauliflower:

• Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
• Place cauliflower onto the baking sheet. Lightly brush each with olive oil then sprinkle with salt and pepper. Bake 20 minutes, until edges are golden brown.

For the sauce:

• While the cauliflower is in the oven, set a small saucepan on the stove over medium heat. Add the butter and when the butter is melted, pour in the wine and broth. Bring to a boil and cook for 3 minutes.
• Turn the heat down to low, then add in the lemon juice, parsley, capers, mustard, and pepper. Whisk thoroughly to remove any clumps of mustard. Continue cooking for an additional 3 minutes.

To serve:

• Use a wide spatula to carefully transfer the cauliflower to serving plates. Spoon sauce over the cauliflower, garnish with additional parsley and serve hot.

Nutrition

Calories: 179kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 482mg | Potassium: 475mg | Fiber: 3g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 74mg | Calcium: 39mg | Iron: 1mg

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This post was updated on April 14, 2025.