Looking for a fun new way to spruce up your meatless Monday?! The Vegan Cauliflower Piccata is the way to go. It’s gluten-free, vegan, and so simple to make.
Piccata is a delicious sauce that can truly be drizzled over just about anything. When people think of piccata, it’s usually because of the infamous chicken piccata. But really, you can piccata anything you have on hand including fish, chicken, veggies (asparagus, broccoli, and brussels would all be great options or even grains like quinoa or rice. The possibilities are truly endless with this sauce. Heck, use it over grilled romaine for a tasty warm salad. YUM!
To Prep the Cauliflower
I recommend buying the cauliflower whole and in any color. I found orange cauliflower at the store and went with that and classic white. To prep, trim the base just slightly so it lays flat and even. Then, simply slice the cauliflower. You will have some loose pieces falling off and that is normal. Simply, season and roast until tender and slightly golden. That’s it! Easy right?
Ingredients
- Cauliflower
- White wine or vegetable broth
- Lemon and lots of it. Zested, juiced, and sliced.
- Parsley
- Capers (tangy, salty, and good)
- Mushrooms -extra veggies and more “meatiness”
- Vegan butter, for that silky shiny finish
Serve this up with your favorite sides such as mashed potatoes, asparagus or sautéed garlic kale, rice, or anything you prefer. Easy Peasy!
If you make this recipe, please be sure to share it with me on Instagram @Precioustimeblog or let me know what you think by commenting below.
Other recipes you may enjoy:
Sage Chicken Piccata with Mashed Cauliflower
XO,
Natalie
Vegan Cauliflower Piccata
Vegan Cauliflower Piccatta
Ingredients
- 2 heads of cauliflower sliced into 1/2 inch slices
- 2.5 tbsp capers
- 2 cloves garlic minced
- 1.5 tbsp olive oil plus 1 tbsp for the sauce
- 1/2 cup white wine
- 1/2 cup vegetable broth
- 1.5 cup sliced mushrooms
- 1/4 cup parsley minced
- 1 lemon zested
- 1/2 lemon juiced
- 1 tsp dried oregano
- 2 tbsp vegan butter
- salt and pepper to taste
Instructions
- Preheat oven to 425°
- Season the cauliflower steaks with 1.5 tbsp olive oil, salt, pepper, lemon zest, and dried oregano. Lay them on a parchment paper-lined baking sheet and roast for about 30 minutes flipping 1/2 way through with a spatula.
- Meanwhile, on a medium skillet, add the remaining 1 tbsp olive oil. Add the garlic and saute for 30 seconds. Add in the mushrooms and cook for another 4-6 minutes until soft.
- Add in the capers, white wine, lemon juice, and butter. Melt and cook for 2-3 minutes. Remove from heat.
- To plate, add the cauliflower steaks then drizzle some of the lemon-caper sauce right on top. Garnish with parsley and serve.