Cauliflower Piccata

Cauliflower Piccata ~

Cauliflower steaks smothered in light and lemony wine sauce. Suitable for company yet easy enough for every day!

Round out the meal with a side of Garlic Spaghetti and dinner is done!

Ingredients for Cauliflower Piccata

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 vegan butter
• 1/2 cup dry white wine
• 1/2 cup vegan 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

How to Slice Cauliflower Steaks

1. Set the cauliflower on a cutting board. Pick off any loose leaves by hand then use a knife to trim off the stem end of the cauliflower, being careful to keep the core intact.
2. Stand the cauliflower up so the cut side is down on the cutting board. Slice the cauliflower straight down to divide it in half.
3. Beginning with the cut side, cut each half into 1-inch slices. Save the remaining cauliflower from the sides for a snack or another use.

How to Make Cauliflower Piccata

For the cauliflower:

STEP ONE: Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

STEP TWO: 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:

STEP THREE: 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.

STEP FOUR: 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:

STEP FIVE: Use a wide spatula to carefully transfer the cauliflower to serving plates. Spoon sauce over the cauliflower, garnish with additional 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

Cauliflower steaks smothered in light and lemony wine sauce. Suitable for company yet easy enough for every day!

5 from 25 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: cauliflower, dairy free, vegan, vegetarian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 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 vegan butter
• 1/2 cup dry white wine
• 1/2 cup vegan 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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