The Best Cauliflower Piccata
This is the best Cauliflower Piccata recipe! It's easy to make, full of flavor, and tastes just like a restaurant quality meal every time!
Servings: 4 people
Calories: 192kcal
Ingredients
- 1 head cauliflower, cut into 1 inch slices
- 2 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon vegan butter
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoon capers
- 1 lemon, half cut into thin slices, half for juice
- 2 teaspoon cornstarch
- 1 cup vegetable stock (240g)
- ½ cup dry white wine (120g)
Instructions
- Preheat over to 425 degrees F. On a baking tray, add the cauliflower pieces. Drizzle with oil and toss together. In a small bowl, combine all the spices. Sprinkle half over the cauliflower, flip and sprinkle the remaining seasoning on the other side. Bake for 20-25 minutes, flipping halfway through, or until the pieces are fork tender.
- In a skillet, over medium heat, add vegan butter and let melt. Add shallots and let softened for 2-3 minutes. Add garlic and stir, cook for 30 seconds. Add capers, lemon slices, and lemon juice. Stir.
- Add cornstarch and stir together until powder remains. Add vegetable stock and wine, stir, scraping any fond off the bottom of the pan. Let cook for 2-3 minutes or until it thickens. Add baked cauliflower pieces and spoon some of the sauce over top. Serve over pasta, rice, mashed potatoes, or by itself.
Notes
*Nutritional facts are only estimates. Utilize your own brands for accuracy.
Nutrition
Serving: 0.25dish | Calories: 192kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1020mg | Potassium: 540mg | Fiber: 4g | Sugar: 5g | Vitamin A: 409IU | Vitamin C: 74mg | Calcium: 58mg | Iron: 1mg