Vegan Cauliflower Piccatta
A simple flavorful way to re-create a piccata dish and make it meatless and gluten-free.
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.