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Vegan Cauliflower Piccata

Vegan Cauliflower Piccatta

A simple flavorful way to re-create a piccata dish and make it meatless and gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Preheat oven to 425°
  2. 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.
  3. 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.
  4. Add in the capers, white wine, lemon juice, and butter. Melt and cook for 2-3 minutes. Remove from heat.
  5. To plate, add the cauliflower steaks then drizzle some of the lemon-caper sauce right on top. Garnish with parsley and serve.